Spicy Sausage Romano Peppers

July 19, 2017

I am absolutely obsessed with the spicy sausages from Priors Hall Farm, I get them from Balham farmers market and they are just the most wonderful bangers! Sausages can be used in so many ways in cooking just by removing the meat from the skin, in this recipe I've used that delicious interior to create Italian style stuffed peppers. The beautifully coloured meat is mixed with onions, garlic, spinach, tomatoes and parmesan, making a robust stuffing to be enclosed in the charred Romano peppers; trust me, it's delicious! This dish could also be cooked on the barbecue creating a smoky new summer time favourite. 

Makes 4 peppers

 

Ingredients

4 Romano peppers

4/5 spicy sausages, around 400g

Half a red onion, diced

2 cloves garlic, minced

100g spinach

2 tomatoes, diced

A bunch of fresh basil or parsley, chopped

40g parmesan, plus extra to serve

1 tsp oregano

A pinch of chilli flakes, optional

Olive oil 

Salt & pepper

 

Instructions

Preheat the oven to 200C fan.

 

Heat a griddle pan on a medium heat and place the whole Romano peppers onto cook for 8-10 minutes, turning occasionally until softened and charred. Set to one side to cool.

 

While the peppers are cooking, heat a glug of olive oil in a large frying pan over a medium flame. Sauté the onion until it begins to soften, now add the garlic and cook until golden. Add the spinach, cook until the leaves have wilted then drain any excess water and leave to cool.

 

In a bowl, combine the basil (saving some to serve), chopped tomatoes, parmesan, oregano and a pinch of chilli flakes. Remove the sausages from their skins and drop in chunks into the bowl. Drain any remaining liquid from the spinach and tear into the bowl. Season well and stir everything together until combined, using your hands is probably easiest (and messiest!).

 

Slice lengthways along the peppers to create a pocket and carefully remove the seeds. Fill with the sausage mixture and tie the peppers with string to keep the mixture from escaping, but so that the stuffing is still showing. Pop on a baking tray and cook for 25-30 minutes, until the peppers are tender and the sausage is cooked through.

 

Serve immediately with a sprinkling of parmesan and extra herbs. Enjoy!

 

 

Please reload

Please reload

This site was designed with the
.com
website builder. Create your website today.
Start Now