Preparation / Directions:
Trim bottoms from peppers to stand upright blanch peppers in boiling water for 60 seconds rinse in cold water and invert onto paper towels to drain heat oil in a large saucepot, over a medium flame add onions and saute briefly add garlic and saute for 5-6 minutes to soften without browning add rice and broth bring to a boil, cover, and simmer for 20-30 minutes, until all liquid has been absorbed add minced sausage-mix well spoon sausage/rice mixture into pepper shell to fill loosely arrange peppers in a baking pan place pan on grill-away from coals cover and smoke for 1-1/2 to 2 hours, until tender serve hot
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