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Make the chive oil by blending together chives, canola oil and salt. Pour contents into a container and store covered in the fridge. The oil is usable immediately, but the flavor improves after sitting in the fridge overnight. Chive oil will stay good in the fridge for up to two weeks.
Cook and brown the sausage in the oven or in a skillet on the stove. Cool to room temperature, drain off the fat and crumble.
With the paddle attachment on a stand mixer, combine the cooked sausage, tempered cream cheese, grated cheese, salt and chili flakes. Mix until evenly combined, but be careful not to overmix. If you don't have a mixer, mix with gloved hands.
Cut a slit horizontally across the pepper near the stem. (Do NOT cut all the way through.) Then, cut a slit vertically down the pepper. Hold the cut pepper open and carefully remove the seeds.
Stuff the peppers with the prepared stuffing.
Roast in a preheated oven on a baking sheet at the hottest setting your oven will go for 6-10 minutes.
When the peppers are almost done, pop fresh ciabatta bread into the oven to toast.
Serve peppers dressed in the chive oil. Eat with plenty of ciabatta bread.