How to make it

  • Dry roast peppers by either putting them under the broiler, turning a couple times, grilling over high flame, or over your gas burner's flame, until most of the skin is charred.
  • Put them in a brown paper sack and close that up. Let 'em sit for half hour or longer, then, remove them, and use your fingers to "rub" the outer, charred skin off.
  • Cut a slit into each pepper on ONE side, from just below the stem, all the way to the tapered end of the pepper. Make sure not to cut through to the other side. You wanna leave yourself a place to stuff 'em. :) Gently remove as many seeds as you can. This is especially important if using a hot pepper and your guests aren't prepared for how much hotter the seeds are!
  • In large skillet, cook sausage and onion and garlic until sausage is done. Drain if necessary(a lil grease is okay, but if it's swimming, drain some off. I didn't have to drain mine)
  • Add tomato sauce, tomatoes, cream cheese and pesto and heat, stirring often, until cheese is melted and all is heated through.
  • Add bread crumbs a lil at a time, stirring, until thickened.
  • Add desired amount of minced fresh garlic, or garlic powder, to melted butter and stir well.
  • Brush lightly on the insides of all the rolls.
  • Bake briefly(about 5 minutes or so) in a 450 oven to dry a bit and create a "garlic bread" quality to the insides.
  • Stuff each pepper with a good helping of the meat mixture and place it in the heated bun.
  • Top with a bit of Parmesan cheese and stick back in the oven for a few minutes, if desired, to melt.
  • **please note, this stuffing would be good in any pepper. and baked in the oven and the left over was also great the next night tossed with cooked pasta :)

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