Notes
Ingredients
3 tbsp. bulgur wheat/couscous
2 Romano red peppers, halved and deseesed
1 tsp. light olive oil/vegetable oil
3 sausages, skinned
1 tsp. garlic paste/1 clove garlic, crushed
1/2 tsp. dried oregano
1/2 tsp. chilli flakes
400g tin cherry tomatoes
handful basil, torn
25g Parmesan
Green salad, to serve
Method
Preheat the oven to 180°C fan/200°C/gas mark 6.
Drizzle a little oil over the pepper halves and season. Bake for 15 minutes.
Cook the bulgur wheat/couscous according to packet instructions.
Place the sausage meat in a frying pan over a medium heat, and break up - you want to aim for a very coarse mince. The sausages should release enough fat to fry themselves, but if not, and a little oil. Once the sausage meat is starting to brown, add the garlic, oregano and chilli flakes and cook for a few minutes.
Add the tinned cherry tomatoes, season and simmer for 20 minutes.
Add the bulgur wheat/couscous and basil to the sausage tomato mix, and scoop it into the peppers.
Sprinkle the Parmesan over the top, and return to the oven for 10-15 minutes.
Serve with a green salad.