First time doing stuffed peppers. Used some homemade chicken sausage that we had in the freezer. Chicken Artichoke Sausage Buffalo Chicken Sausage Thawed the sausage and removed it from the casing so that I would have a bulk sausage. Fried up each flavor separately and set aside for mixing. To the Chicken Artichoke sausage I added some cut up artichoke hearts, some cooked spinach, and some shredded mozzarella cheese. To the Buffalo Chicken sausage I added some chopped up cooked cauliflower, some blue cheese crumbles, and a little buffalo wing sauce. Took each mixture and stuffed into the bell pepper half and into a disposable pan for grilling. Went onto the grill cooking indirect at 350° with MHC (Maple/Hickory/Cherry) pellets in the hopper. About half way through cooking I added some green beans onto the grill. Added to the green beans was - bacon, red onions, butter and seasoned with Tatonka Dust. Almost finished - topped the stuffed peppers with some shredded cheese. Plated Had to slice them open to get an inside shot as well.