Barbecued sausage-stuffed peppers


200g spinach

100g fresh breadcrumbs

Pinch chilli flakes

25g pack flat leaf parsley, finely chopped

50g Parmigiano Reggiano cheese, finely grated

400g pack Waitrose 6 Pork Sausages With Fresh Leeks And Chives  

6 Waitrose Red Romano Peppers

2 tsp olive oil


1. Preheat the barbecue until the coals turn grey. Add the spinach to a pan with just enough water to cling to the leaves. Cook until wilted then drain and leave to cool.

2. Meanwhile, place the breadcrumbs, chilli flakes, parsley and cheese in a large bowl. Remove the meat from the sausages and add it to the bowl. Squeeze the excess water from the spinach, chop and add to the bowl. Season, then mix everything together.

3. To fill the peppers: from the stalk end, cut along the pepper to make a pocket. Remove the seeds. 

4. Spoon the sausage filling into the peppers and press it along the length of the pepper with your fingers until it is filled. Tie the peppers at intervals with string to secure.

5. Brush the peppers with olive oil and barbecue for 3-4 minutes until slightly charred, turn and cook for another 3-4 minutes. Move to a cool part of the barbecue, cover and cook for 20 minutes until the peppers are tender and the filling is cooked through with no pink meat.

Cook’s tip

If it’s not barbecue weather, heat a griddle pan and cook the filled peppers for 3-4 minutes, then turn and cook for a further 3-4 minutes until lightly charred. Transfer to a baking tray and place in an oven preheated to 200°C, gas mark 6 and cook for 20 minutes until the filling is cooked through.

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes

Serves: 6

Nutritional Info

Typical values per serving:

Energy 1,130kJ
Fat 14.7g
Saturated Fat 5.7g
Carbohydrate 18.7g
Sugars 9.7g
Protein 15.8g
Salt 1.3g
Fibre 3.8g

Click here for more information about health and nutrition

5 stars

Average user rating Based on 10 ratings

This recipe was first published in Thu Jun 29 14:32:00 BST 2017.