Italian sausage-stuffed peppers
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 3 tbsp bulgar wheat
- 2 long romano red peppershalved and seeded
- olive oil
- 3 herby pork sausagesskins removed
- 1 clove garlicsliced
- 1/2 tsp fennel seedscrushed slightly
- a pinch chilli flakes
- 400g tin cherry tomatoes
- 1/2 a small bunch flat leaf parsley
- 25g parmesan or grana padanofinely grated
- to serve green salad
Nutrition: per serving
- kcal571
- fat34.4g
- saturates11.4g
- carbs41.2g
- fibre6.3g
- protein21.1g
- salt2.3g
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.
