Cook sausage in a large nonstick skillet over medium high heat for 10 minutes, stirring often, until crumbly and no longer pink. Drain and set aside. Grill
peppers over medium-high heat for 5 minutes on each side or until the skins char. Cool slightly and place in a large sealed plastic bag. Let stand for 5 minutes to loosen the skin. Remove the charred skin. Cut a 3 inch slit lengthwise into each pepper, leaving tops intact. Remove the seeds and set peppers aside. In a large bowl, combine rice, beans, cheese and sausage. Spoon mixture evenly into each pepper. Arrange peppers on a baking sheet
lined with aluminum foil. Grill, covered, for 5 minutes over medium-high heat or until filling is heated and cheese is melted.