Preheat barbecue to medium.Pick sausages with a fork and grill 8-10 minutes or until fully cooked. Cut into thin slices. Set aside.Cut tops off peppers and remove seeds and membranes.In a bowl, mix all ingredients, except cheese and rosemary. Stir in the sliced sausages.Stuff peppers with mixture, garnish with cheese, add the rosemary sprigs.Put them in an aluminum pan. Cover with foil.Close barbecue cover and cook peppers 15 minutes or until slightly soft.

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4 fresh european sausages 4 green pepper 1 zucchini, diced 2 celery stalks, diced fine 2 green onion, chopped 1/3 cup (80 mL) chopped walnuts 1/3 cup (80 mL) fine couscous 2/3 cup (170 mL) tomato sauce 8 Tbsp. (120 mL) parmagiano or grated cheese optional 2 sprigs rosemary, halved salt and pepper to taste