Remove spicy lamb sausage from casings and fry in a skillet using 1 tablespoon of extra virgin olive oil, break apart meat. When finished, using a slotted transfer meat onto paper towel to drain.
Using the drippings from the lamb sausage add 2½ cups of chopped kale and 1 medium chopped white onion and pan fry for about 5 minutes, set aside.
Mix lamb sausage and kale mixture together
Add 1 cup of Mozzarella to a separate bowl, set aside.
Prepare peppers by slicing off the stem end, using a long thin knife remove the seed core and ribs from peppers.
Stuff peppers with lamb sausage, kale mixture and Mozzarella, set aside.
Beer Batter Directions:
Mix flour, salt, Old Bay, cracked black pepper, Mexican Style chili powder and garlic powder in a bowl, stir well.
Combine beaten eggs to beer.
Pour beer and eggs into flour/seasoning mixture.
Frying Instructions:
Pour oil in a large stock pot and bring to 365 degrees (use a thermometer to temperature)
Place paper towel on a wife rack, also use a wire scoop or a large slotted spoon for removing pepper from hot oil
One at a time ease stuffed pepper into the batter. They will brown quickly so turn them gently using a large slotted spoon so they will brown evenly.
When peppers are fully cooked remove from hot oil and place on paper towel to drain.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=30947