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


  • 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating