Sausage Stuffed Bellafina Pepper Skewers

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina™ peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

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Ingredients:

1 lb Johnsonville Italian Sausage
1 lb BellaFina 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

Instructions:

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 (see picture). Boil the peppers (actually chiles) 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.]

Preheat a charcoal grill to 400f. 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.

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. Add the tomato and garlic, cook another minute. 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.

Stuff the peppers with the mix. Impale the stuffed peppers on BBQ skewers. Grill the kabobs 3-4 minutes per side, until the stuffing registers an internal temp of 160f. Remove from grill.

Adapted from nibblemethis.com