Stuffed Onions and Peppers on the BBQ

These little bundles can be made a day ahead of time or even frozen and taken on a camping trip. Just make sure you use them by the time they are thawed. You don't want to take any chances with ground meat.

Ingredients:

6-8 sweet peppers and/or onions
1  lb.  ground pork/beef and veal mix (or just beef)
3 hot Italian sausages (remove meat from casing)
2 tbsps chopped sweet pepper
2 tbsps chopped onion
1 clove garlic, minced
1 tbsp Herbes Salées (or pesto and salt)
2 tbsps prepared BBQ sauce (I used spicy southwest chipotle)

Cut the centers out of the sweet peppers as you would any stuffed pepper either to stand up or halved.  
For the onions you could cut the center out with a cross mark and spoon out some of the onion.  Or simply cut it in half and take the middle out leaving 2-3 layers of onion.  
Chop a couple of tbsps of both pepper and onion.  Save the rest for another use.
Mix all ingredients together.

If you can't find Herbes Salées you can use pesto and some salt. 

Roughly divide the mixture in the bowl to the number of veggies you are stuffing.

Fill your vegetables.

Wrap individually in a piece of foil and bake in a 400F BBQ or oven for 55-60 minutes for large peppers and 40-45 minutes for onions.

You could probably do them in a campfire in some nice hot coals too.