1 lb Spicy Italian sausage (can substitute mild sausage if you prefer)
1 pkg garlic croutons
8 large banana peppers (substitute red poblano peppers for spicier option)
1 medium onion
8 oz shredded Asiago cheese
8 slices provolone cheese
Garlic olive oil
Salt and pepper
In a food processor, blend the croutons into a chunky powder.
In a large mixing bowl, combine the sausage, asiago cheese, chopped onion, crushed croutons and salt & pepper (to taste). Hand mix until all ingredients are combined.
Take the peppers and with a paring knife, remove the stem and seed pod without cutting into the pepper sides. Wash the inside of the peppers and drain well.
Take the sausage mixture and, using a little of the mix at a time, begin stuffing the pepper. Use your finger to push the stuffing all the way to the bottom. Fill the pepper so it is even with the top.
Once stuffed, brush the pepper with the garlic olive oil and place on the grill over medium heat. Grill for 10-15 minutes per side or until the pepper skin begins to blacken.
Once the peppers are done, add the provolone cheese to the peppers and let it melt.
Remove and serve. Goes great with a little marinara sauce or enjoy just plain.
For a vegetarian version, substitute the sausage with ground portabella mushrooms, reduce the croutons by 1/3 and add 1/3 stick of melted butter to the mix.
The croutons help keep the sausage fat from draining out and the mixture shrinking in the pepper. Using the mushrooms without the butter will make it too dry and crumbly.
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