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Barbecued sausage-stuffed peppers
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100g fresh breadcrumbs
Pinch chilli flakes
25g pack flat leaf parsley, finely chopped
50g Parmigiano Reggiano cheese, finely grated
1/2 x 800g pack No.1 Free Range 12 Pork Sausages
6 Red Romano Peppers
2 tsp olive oil
1. Preheat the barbecue until the coals turn grey. Put the spinach in a pan with just enough water to cling to the leaves. Cook for 3 minutes until wilted, then drain and leave to cool.
2. Meanwhile, put the breadcrumbs, chilli flakes, parsley, cheese and olives in a large bowl. Push the meat out of the sausages (discard the casings) and add it to the bowl. Squeeze the excess water from the spinach, chop and add to the mixture. Season with black pepper, then mix everything together.
3. Holding each pepper at the stalk end, cut along the length to make a pocket. Remove the seeds. Spoon the sausage filling into the pocket and press it in with your fingers until the whole pepper is filled. Tie with string at regular intervals to secure.
4. Brush the peppers with the olive oil and barbecue for 3-4 minutes until slightly charred, then 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.
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.
Typical values per serving:
This recipe was first published in June 2017.
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