Place pesto ingredients in small bowl of food processor or blender container. Cover; process until parsley is finely chopped, stopping and scraping side of bowl as needed.
Spread pesto generously on both sides of beef Porterhouse Steaks and bell peppers. Place steaks and peppers on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness and until peppers are tender, turning occasionally.
Remove bones; carve steaks into slices. Season with salt and pepper, as desired. Serve beef with peppers.
Nutrition information per serving: 328 Calories; 198 Calories from fat; 22g Total Fat (6 g Saturated Fat; 13 g Monounsaturated Fat;) 69 mg Cholesterol; 79 mg Sodium; 3 g Total Carbohydrate; 1 g Dietary Fiber; 29 g Protein; 4.2 mg Iron; 5.3 mg NE Niacin; 0.6 mg Vitamin B6; 2.4 mcg Vitamin B12; 5.6 mg Zinc; 21.7 mcg Selenium.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.