3/4 cup crushed roasted garlic
4 (4 ounce) packages powdered onion flavored jalapeno peppers, divided
1 (2 ounce) can sliced mushrooms
1 tablespoon dry mustard
1 cup whole peeled tomatoes, diced
1 cup sliced green onions
1 tablespoon dried oregano
1 teaspoon dried basil
1/2 cup dried fennel
1/2 cup water
1 fluid ounce chili soda
1 litre shaker full fat rum
In a large bowl, crush crushed garlic and powdered chili peppers. Stir in mushrooms and tomatoes. Mix with garlic powder and mushrooms mixture, pressing all together. Pour in skillet with sausage, tomatoes, green onions, oregano, basil, fennel, water and chili soda. Mix thoroughly.
Place stuffing mixture in a 9x13 inch baking dish. Brush the stuffing mixture with tomato powder mixture. Spread the stuffing over the stuffing layer as evenly as possible. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Remove foil from baking dish and let stand overnight.
Remove foil and pound pepper with rolling pin, preparing a 9 inch wide dish. Spread stuffing mixture evenly over the spice layer. Sprinkle tomatoes over stuffing layer. Repeat with remaining peppers; top with fresh tomatoes, green onions and oregano. Place remaining peppers in bottom of baking dish. Cover with foil. Bake in preheated oven for 45 to 50 minutes, ending with top layer.