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1
Heat a grill.
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2
If you are using a gas grill you want to set it to medium-high heat.
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3
If you are using charcoal the right time to start the peppers will probably be about 5 minutes after all the coals are glowing.
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4
If the heat is too hot, the peppers will burn and not cook properly.
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5
Grill the peppers and turn them every few minutes for even cooking.
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6
They are done when the pepper starts to collapse on itself and is soft to the touch.
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7
Remove immediately, and place in a large bowl and cover with plastic wrap.
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8
The steam will pull the skin away from the flesh and they will be much easier to peel.
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9
Meanwhile, in a large saute pan over high heat, heat 2 tablespoons canola oil.
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10
Add the shallots and ginger and cook until they develop a nice deep brown.
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11
Add the garlic and cook 2 minutes.
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12
Next, add the chorizo and cook until browned and crumbly.
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13
Add the sweet soy, fish sauce, and basil.
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14
Turn heat down to medium and cook for another 5 minutes.
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15
Turn the mixture out onto a cookie sheet to cool.
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16
Take a grilled pepper and lay it flat on a cutting board.
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17
Peel down from the top to where the seed pod ends.
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18
Cut the pepper right at that point.
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19
It should be about half way down the pepper.
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20
Put the tip to the side.
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21
Slice off the pepper top, just the very top and pull the stem to remove the entire seed pod along with the stem.
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22
From the flesh of the pepper, peel away that thin plastic like membrane, being careful not to tear the pepper itself.
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23
Repeat with all of the peppers.
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24
Remove the seed pods and stems from the pepper tops and dice up the flesh.
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25
In a large bowl, whisk together the peanuts, shallots, canola oil, lime juice, fish sauce, and honey along with the chopped pepper tops.
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26
Stuff each pepper with the chorizo mixture.
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27
You can use as much or as little stuffing as you want just try not to rip the pepper.
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28
Once you stuff them all, you can serve them right away or reheat them on the grill.
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29
To serve, spoon the vinaigrette over the peppers.
