Italian sausage-stuffed peppers
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
Ingredients
- 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
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.
