Four Romano red peppers filled with sausage meat

Italian sausage-stuffed peppers

  • serves 2
  • A little effort

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.


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



  • bulgar wheat 3 tbsp
  • long romano red peppers 2, halved and seeded
  • olive oil
  • herby pork sausages 3, skins removed
  • garlic 1 clove, sliced
  • fennel seeds 1/2 tsp, crushed slightly
  • chilli flakes a pinch
  • cherry tomatoes 400g tin
  • flat leaf parsley 1/2 a small bunch
  • parmesan or grana padano 25g, finely grated
  • green salad to serve


  • 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.

Nutritional Information

  • Kcals 571
  • Fat 34.4g
  • Saturates 11.4g
  • Carbs 41.2g
  • Fibre 6.3g
  • Protein 21.1g
  • Salt 2.3g