Recipe: Sausage Stuffed Peppers

The other day, in my usual food-is-always-on-my-mind way, I got to thinking that I hadn’t created or eaten anything with sausage meat in a while. (No naughty jokes please!)

I did a bit of Googling and I found that lots of people use Italian sausage, etc. to stuff peppers and decided that I could do the same. But not exactly the same.

If you’re interested in what I did and want to follow along, you will need:

  • Peppers – 2 per person, any colour though I used red
  • Sausage meat – I try and stay gluten free so I actually used Heck’s sausage squares for this
  • Sage leaves (ideally fresh)
  • Tomato purée
  • Garlic – either fresh or the lazy squeezy kind that I use when I’m time poor
  • Chilli – again, either fresh or the lazy kind
  • Glug of oil
  • Salt and pepper
  • Parmesan (optional)
  • Rice
  • Anything you wish to use as an accompaniment

What you do:

  1. Pop your oven to to 180C
  2. Cook your rice according to the packet instructions – I used half a cup for two people
  3. While your rice is cooking, finely chop your sage and add to a frying pan (roughly a dessert spoon when chopped) or pour in an equivalent amount if using dried
  4. Break up your sausage meat into small-ish pieces and add to the frying pan
  5. Squeeze in / add your garlic and chilli. This is to your personal taste. I added ~1 tsp of each to mine
  6. Hand mix the ingredients in the pan and then pour over / in your glug of oil and mix again
  7. Cook on a medium heat until the sausage is cooked through
  8. Meanwhile, chop the tops off your peppers, de-seed them and arrange them on a baking tray
  9. When the rice is cooked, drain if necessary. When the sausage mix is also cooked, turn the heat off. Then add the rice slowly to your sausage mix pan, stirring in as you go. Stop adding rice when you’re happy with the sausage / rice ratio

    Sauage rice ratio

    My sausage:rice ratio looked like this

  10. Squeeze in dollop of tomato purée, (approx. 1 tablespoon)
  11. Mix it all up again and then stuff your peppers. Be sure to press down on the mixture with the back of a spoon, so it stays held in place. Sprinkle on your parmesan
  12. Pop them in the oven to bake for ~15 mins. Check on them after 10 mins as cooking time will vary dependent on pepper size
  13. Serve with whatever you like. Personally, I had too much sausage / rice mix so I served my peppers with a tiny bit of lettuce I found in the fridge and the rest of the mix!
Balanced peppers

My wonky peppers had to be wedged in the corners to keep them upright!

PeppersCooked pepper

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