Well, I really don't have a recipe. My grocery store had several different fresh sausages they were selling - one was a basil, one a cajun, and one something else - I really just get whatever they have which could just be andouille sometimes. I just make sure there is a good bit in the mixture below. More or less there is just enough (and then a bit more for good measure) cream cheese to just hold the sausage together.
I soften the OMG - edited to say - I said cream cheese here, I meant to say GOAT cheese
, add some fresh garlic, kosher salt, cracked black pepper, and the crumbled, cooked, well-drained sausage and mix. Slice open one side of the pepper, remove seeds, stuff and cook on my panini maker. I don't let them cook too fast because I want them to be somewhat done and not too crunchy. I just make sure the cut side of the pepper is up. It's nothing fancy and I'm sure there's lots of ways to re-invent this. It's just a nice, simple thing to do that doesn't require a lot of attention.
It was a last-minute decision to make these as they were just too "cute" to pass up in the store
(and the wasabi mayo in the plastic squirt bottle really set the romantic mood
) I'm glad you didn't mind me adding the link to the Irish Cream - I will have to try some.