I use jalepeno, poblano or long Italian hots (depending on what I got and how hot I want the end result to be). Make a filling out of cooked hot sausage (venison is great) mixed with some prepared stove top (or similar) cornbread stuffing and shredded mexican cheese. About 40 percent sausage, 40 percent stuffing and 20 percent cheese. Split peppers lengthwise, seed and remove webs, fill with mixture, place on grill. Ready when the skin chars and the cheese melts. Can do over a campfire. Used to use this with my scout troop.