Preheat the grill to 350 degrees F (medium-high heat).

Cut each bell pepper in half and remove the seeds and white membranes. Brush the peppers with garlic-infused olive oil and season with salt and pepper.

Grease the grill grates with avocado oil on a paper towel, held with tongs. Place the peppers cut side down and grill for 6 minutes.

On the stovetop, cook the Italian sausage and ground beef in a skillet until no pink remains. Dice the tomatoes and stir them in. Cook for 4 to 5 minutes until they soften. If using canned tomatoes, skip this step.

Stir in the cooked rice, chopped green onion tops, tomato sauce, and Italian seasoning. Let the mixture simmer on low while the peppers cook.

Flip the peppers on the grill and cook for another 6 minutes. Transfer them to a baking dish.

Spoon a little mozzarella into each pepper, then add the meat filling. Press it down gently so the peppers are nice and full.

Line a grill basket with foil or use a baking sheet. Place the stuffed peppers inside, sprinkle with mozzarella and parmesan, and grill over indirect heat for 20 minutes, until the cheese is melted and bubbly.

Remove the peppers from the grill, sprinkle with fresh basil, and serve hot.