Recipe for Mini Sweet Peppers

• 1 lb sausage of choice
• 1 lb mini sweet peppers
• 2 tsp peanut oil
• 1/2 cup diced sweet onion
• 4 cloves garlic, peeled and chopped
• 1/2 cup diced tomato
• 1 Tbsp chopped fresh basil
• 1 Tbsp chopped fresh oregano
• 1/4 cup shredded pecorino-Romano cheese
• salt and pepper

1. Bring a pot of water to boil.  Meanwhile, cut off the top of each
   pepper and scrape out the seeds and ribs using a paring knife or scraper.  Boil the peppers for 3 minutes and
   then remove them to ice water for 5 minutes to stop the cooking.  [You
   can do this step the day before.]
2. Preheat a charcoal grill to 400f.
3. Place an oven safe skillet on the grill.  Remove sausage from the
   casing and cook in the skillet until just lightly browned, not fully
   cooked.  Remove to a colander to drain.
4. If necessary, deglaze the pan with a 1/4 of liquid (i.e. beer).
   Add the oil and onion.  Season with a a pinch of salt and pepper.
   Simmer the onion until translucent, about 3-4 minutes.
5. Add the tomato and garlic, cook another minute.
6. Remove from heat and stir in the basil, oregano, and cheese.  Season
   with more salt and pepper to taste.  Return the meat to the pan.  Let
   cool for 5 minutes.
7. Stuff the peppers with the mix.  Impale the stuffed peppers on BBQ skewers.
8. Grill the kabobs 3-4 minutes per side, until the stuffing registers an internal temp of 160f.  Remove from grill.
9. At your leisure, slide a stuffed pepper off a skewer and pop in your mouth.  Yeah, pretty darn good.

source:  www.nibblemethis.com