Grilled Stuffed Pepper Boats

1 1/2 Pounds of sweet Italian sausage
1 large egg
1 cup of plain bread crumbs
1 cup finely chopped parsley (separated)
1 cup roasted corn (separated)
1 cup cubed portobello mushrooms
5-7 pitted Greek Olives
3 large cloves of finely chopped garlic
1/2 cup grated pecorino romano
1 tablespoon of kosher salt
2 tablespoons of olive oil
1/2 tablespoon black pepper

2 drained bocconcini (small mozzarella balls), patted dry

Peppers (I used yellow, jalapeno, red and green that friends gave me from there gardens)

Directions:

Sweat cubed mushrooms with dash of kosher salt, roast corn on the grill and cut off the cob.
In a large bowl mix sausage, corn, bread crumbs, mushrooms, parsley, garlic, olives, egg, and olive oil. Mix all of them together (Use your hands) .

Half and seed all of the peppers and load up the peppers. Do not over stuff.


Place all of the peppers skin side down on the grill for 10-12 minutes or until adequately charred. flip and let cook until sausage is browned and cooked through (approx. 5 minutes).

Lastly, plate with tomato sauce and garnish with some of the roasted corn, parsley and mozzarella.