Stuffed Poblano Peppers

Step 1

Prepare a grill fire to 350° with hickory for smoke flavor.

Step 2

Brown sausage in a skillet with the onion and garlic. Season with rosemary, sugar, salt and pepper.

Step 3

Break up sausage as it cooks to crumble and cook through. Drain excess grease if needed.

Step 4

Set aside to cool slightly.

Step 5

Slice peppers in half lengthwise. Remove seeds and veins but leave stems ends intact to help hold the filling.

Step 6

Place peppers on a baking sheet.

Step 7

Mix sausage with shredded mozzarella and cheddar cheese.

Step 8

Spoon filling into peppers.

Step 9

Grill peppers with the lid closed over indirect heat about 20 minutes or until peppers are softened.

Step 10

Remove from grill to a serving platter and top with diced tomatoes and cotija cheese if desired.