Grilled Sausage-Stuffed Peppers

Grilled as an entree with fresh sweet corn and fried zucchini....oozing with cheesy sausage goodness...oh, my! Love 'em a little charred, it just sweetens them even more. I've added Anaheims to my garden list for next year specifically to have on hand anytime the urge arises.

Use 20 banana peppers or 10 Anaheim peppers carefully sliced open on one side, seeded and cored. Or, you can just cut off the stem end if you feel you can push the sausage mixture all the way down in the pointy end after removing the seeds and pulp. Mix 1 lb ground Italian sausage (sweet or hot or both) mixed with 1 c. shredded pepper jack cheese. Stuff the peppers. Use soaked skewers, toothpicks, or better yet, poultry-lacing pins to fasten shut the opening. Some leakage is inevitable. Place on top rack and grill over medium heat, turning often, til sausage is cooked through and peppers are soft.

Serves 8 as an appetizer, or 2-4 as an entree, depending on their size.