Italian sausage-stuffed peppers
- 40 minutes
- serves 2
We love the bold flavor 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.
- 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.