Woodfire Italian Stuffed Peppers

Prep the Grill:  Fill your Woodfire grill with your favorite pellets and set it to the Smoker function at 350°F (175°C) for 40 minutes.
Prepare the Ingredients:  While the grill is preheating, get your ingredients ready. Remove the casings from the Italian sausages. Cut the red peppers in half lengthwise and remove the seeds and membranes. Skin and chop the tomatoes, finely chop the parsley and olives, and beat the egg in a small bowl.
Make the Filling:  In a large mixing bowl, combine the sausage, tomatoes, parsley, olives, sea salt, black pepper, granulated garlic, granulated onion, the beaten egg, breadcrumbs and the Parmesan cheese. Mix until everything is thoroughly incorporated into a uniform stuffing.
Make the Topping: Add the breadcrumbs to a bowl and slowly pour the melted butter in and mix it. Do this until you get a “wet sand” consistency.
Stuff the Peppers:  Rub the inside and outside of each pepper half with olive oil. Fill each pepper with the stuffing mixture, gently pressing it in. Once filled, top each pepper with breadcrumb topping.
Smoke the Peppers:  Place the stuffed peppers into the Air Crisp basket. When your Woodfire prompts “ADD FOOD,” place the basket inside. Let the peppers smoke until they are tender but still hold their shape. You’re aiming for soft, smoky peppers—not limp ones. Mine took about 40 minutes.