You will amaze your family and any guests with this simple, foolproof recipe. Warning: you may be asked to make it repeatedly!
8 assorted peppers – Pasilla (Poblanos), Anaheims, Sweet Bells (different colors make it interesting), Jalepenos, Cherry Bombs (spice things up), your choice of Underwood fresh peppers – sweet or spicy or both
1 lb of fresh chicken sausage – breakfast, Italian, just buy from a meat market or department (if you are a vegetarian, the Soy Chorizo works well in this recipe)
1 T Olive oil
1/2 Texas Sweet Onion chopped
1-2 minced garlic cloves
1 tsp. seasoning (I used Simply Organic Chicken Grilling Seasoning)
1-2 T chopped Cilantro (more if desired for garnishing top of cheese)
Honey Goat Cheese
Shredded Parmesan Cheese
Coat a stainless steel basket or a cookie sheet that you don’t care about too much with a thin layer of olive oil. Slice the top of the bell peppers off, remove seeds and membranes and slice in 4ths or 6ths. Slice the Anaheim, Pasilla, Jalapenos and Cherry bombs in half with stem in tact. (For the hot peppers, use gloves to remove seeds and membranes.)
Heat olive oil in medium skillet over medium high heat and add chicken sausage, onions, garlic and seasoning. Cook fully until sausage is starting to brown and working to break apart large chunks. (If using soy chorizo, crumble and add at the end when onions are starting to brown.)
Add cilantro and stuff the peppers full of the sausage mixture. Top with your choice of cheese and garnish with more cilantro. The Honey Goat cheese is especially good with the Cherry bombs and Mancheco goes well with Jalapenos and Pasilla peppers.
Place basket or cookie sheet on main level of a medium grill and cook until peppers are getting soft and cheese is melting – about 10 minutes.