Stuffed red peppers


6-8 red peppers

450 g premium sausage meat

1 medium onion, finely chopped

1 tsp mixed herbs

2 tbsp Cherry Tree Preserves chutney (I used spicy garlic and wasabi)


Spicy tomato sauce (see previous post)

Sour cream


Cut the tops off the peppers, keeping the green stalks, and remove the seeds and fibres. Check the peppers can stand up on their bases (carefully trim so they can stand up).

Mix the sausage meat, onion, herbs and chutney, and season well. Place in a shallow ovenproof dish.

Roast in the oven for 20 min at 200 C/180 fan, then allow to cool.

Pour the tomato sauce into the base of a deep ovenproof dish with a lid.

Fill the peppers with the sausage meat, replace the lids, and stand them in the tomato sauce.

Roast for about 1 hour at 180 C/160 fan, with the lid on. Check halfway through. If the tomato sauce is starting to dry add a little water.

When the peppers are soft but still standing, remove from the dish and add some sour cream to the tomato sauce. Check the seasoning.

Best served with buttery mash.

Thank you Sylvia for the inspiration!


4 Comments Add yours

  1. Robert John says:

    The stuffed red pepper is amazing. The recipe is well followed. Pickle Pasta


    1. That’s wonderful! So glad you enjoyed it


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