Stuffed Red Peppers

Preheat oven to 450F. Cook sausage, sliced onion and minced garlic on stovetop until meat is cooked all the way through. Break meat up into little tiny bits. Remove from heat. Add cornbread stuffing, broth and most of the cheese. Set aside. Cut the tops off of peppers. Remove seeds and as much of the ribs as you can get. Slice a bit off the bottom if you want them to stand upright. Blister peppers to remove outer skin** Fill peppers with meat mixture. Place in ovenproof pan. Sprinkle top with remaining cheese. Bake 15 minutes at 450F. Broil for 5 minutes. Serve. **This is now the third or fourth time I've made this. Last time I noticed that I was very distracted by the tough, rubbery skins on the peppers. The skin had to go. Googled it on the Internet.. Research showed that you could remove this skin by blistering it over a flame. Armed with this knowledge I gutted one of my peppers and held it over one of the gas burners of the stove and started blistering the skin off. Ok, bored now. It took 5 minutes to blister one side... I had six of these buggers.. this was not a scalable solution. Had an ah-ha moment. Turn gas grill outside on high and leave the peppers in there for a few minutes. Turn occationally to blacken all sides. It was lovely and fast. (I suppose you could do the same thing under the oven broiler). I then placed these in a gallon-sized ziplock bag and let them sweat for 5 minutes. Then washed them under lukewarm water in the sink to remove all of the skins. Simple, easy.. and makes the peppers taste sweeter.