Ingredients

The following ingredients have 4 Servings
  • 6 Anaheim peppers
  • 1 tablespoon olive oil
  • 1 onion (chopped)
  • 1 jalapeno pepper (chopped (or use a serrrano for a spicier version))
  • 3 cloves garlic (chopped)
  • 12 ounces Italian sausage ((I used hot Italian sausage))
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 6 ounces shredded cheese ((I used Gouda, but any melty cheese will do))

Instruction

  • Stem the peppers and remove the innards with a knife. Slice them in half lengthwise.
  • Heat the oil in a pan to medium heat and add the onion and peppers. Cook them down about 5 minutes to soften.
  • Add the garlic and cook another minute, until fragrant.
  • Add the Italian sausage and break it apart. Add the basil, salt and pepper. Cook the sausage about 5 minutes, stirring, until it is cooked through. Let it cool slightly.
  • While the sausage is cooking, bring a small pot of water to boil and boil the Anaheim pepper halves for 2-3 minutes to soften. NOTE: You can skip this step if you prefer firmer stuffed peppers.
  • Set the peppers onto a baking sheet. Stuff each pepper with layers of your seasoned cooked sausage mixture, then top with shredded cheese. The amount will vary depending on the size of the pepper, so plan accordingly. Be sure to stuff the mixture in good and tight with your thumb.
  • Heat a grill to medium heat and grill for 15 minutes. Or, you can broil the stuffed peppers not too close to the heat source about 15 minutes, until the skins begin to char.
  • Remove from heat and serve!