Assorted stuffed peppers all set and ready to go on a disposable pizza pan.
The filling: 1/2 cup crumbled cooked sweet Italian pork sausage, 1/2 cup caramelized onions (about 5 medium onions cooked down), 1/4 cup sour cream, 2 TB cream cheese, 1/2 cup shredded Monterey Jack. This was topped with cooked shrimp for the pretty, cilantro, and more cheese.
Okay, you might have noticed that these are not on the pan, and kind of a mess. This is because I didn't cook them, and they were removed from the tray and placed on a stone cold grill with offset heat. Don't do that!
Preheat your grill to high, place the entire pan of peppers on the heat for a few minutes, until you see the cheese you spilled on the tray go all melty. Turn that burner off and leave the offset burner on, turned down to medium for 20-40 minutes to melt the cheese and finish cooking the peppers.
Looks great, tastes even better, but the peppers were raw and had to be reheated in the microwave to finish cooking. Lesson here? At a potluck, never relinquish control of your dish.
I wanted to repeat this recipe with other vegetables, but Dan ate all the excess cooked sausage on the sly - I had to make gazpacho, instead. Recipe coming soon...
