Olive Magazine
Four Romano red peppers filled with sausage meat

Italian sausage-stuffed peppers

Published: September 15, 2015 at 10:32 am
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

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.

Nutrition:
NutrientUnit
kcal571
fat34.4g
saturates11.4g
carbs41.2g
fibre6.3g
protein21.1g
salt2.3g
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Try these sausage stuffed peppers, then check out our halloumi-stuffed peppers, vegetarian stuffed peppers and couscous-stuffed peppers.

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.

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