Monday, February 8, 2016

Stuffed Peppers

Well today I got some cheap red/green peppers and decided to make one of my favorite meals of stuffed pepper.

I make the stuffing out of diced green pepper, onion, grated carrot, finely chopped vegetarian sausage, bread crumbs and sage. I made double quantities of the stuffing and froze 1/2 for another day.

Serves 2


1 medium carrot
1 medium onion
3 peppers
3 vegetarian sausages
1 large garlic clove
120g of bread crumbs  (you can use a sachet of sage and onion stuffing)
A vegetable stock cube
Dried sage to taste (omit if using bought S&O stuffing)
Table spoon of veg oil
Salt and pepper to season


De-seed and finely chop one of the peppers, the onion and garlic and the sausages. Grate the carrot and add all to the prepared ingredients with the sage (if using), to a frying pan with the oil and fry until the veg have softened. Add the bread crumbs or stuffing mix and 1/2 pint of stock made with the stock cube.

Cook until the liquid has absorbed then leave to cool while you prepare the 2 other peppers. Cut the tops off and retain as a lid, discard the seeds and pith from inside the pepper. Now cut the base of the pepper flat (being careful not to cut the whole base off) so they sit flat on a baking sheet.

Fill peppers with half the stuffing reserving the rest for another meal, pack the stuffing quite tightly, put the tops back on as a lid.

Bake at 180 degrees centigrade (gas mark 5) for 45-60 mins until pepper is soft and easily peirced with a sharp knife. I serve mine with mashed potatoes and gravy.

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