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Italian sausage-stuffed peppers

Published: September 15, 2015 at 10:32 AM

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Serves 2

A little effort

Total time: 40 mins

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We love the bold flavour combinations in this recipe for Italian sausage-stuffed peppers. What makes it even better, is that this dish can be made in under an hour - perfect for a comforting midweek meal.

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Try these sausage stuffed peppers, then check out our halloumi-stuffed peppers, vegetarian stuffed peppers and couscous-stuffed peppers.

Ingredients

Nutrition

• 3 tbsp bulgar wheat

• 2 long romano red peppers

  halved and seeded

• olive oil

• 3 herby pork sausages

  skins removed

• 1 clove garlic

  sliced

• 1/2 tsp fennel seeds

  crushed slightly

• a pinch chilli flakes

• 400g tin cherry tomatoes

• 1/2 a small bunch flat leaf parsley

• 25g parmesan or grana padano

  finely grated

• to serve green salad

Nutrition: per serving

• kcal571
• fat34.4g
• saturates11.4g
• carbs41.2g
• fibre6.3g
• protein21.1g
• salt2.3g

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Method

• step 1

  Put the bulgar wheat in a bowl and pour over boiling water. Leave for 10 minutes then drain really well.

• step 2

  Heat the oven to 200C/fan 180C/gas 6. Rub the peppers with a little oil, season then put on a baking tray. Cook for 15 minutes then take out.

• step 3

  Meanwhile heat 1 tbsp olive oil in a non-stick pan. Break small pieces of sausage into the pan then cook until browned, breaking them up with a spatula as you cook so they are like chunky mince. Add the garlic and cook for a minute then add the spices and cook for another minute. Tip in the tomatoes and simmer for 20 minutes. Stir the parsley in with the bulgar wheat.

• step 4

  Fill the peppers with the sausage mix. Sprinkle over the parmesan then bake for another 10-15 minutes until golden and bubbling. Serve with a green salad.

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