I love how a pepper, a low cal food, can be a great base for a meal instead of rice or pasta. Seeing as most stuffing ideas revolve around beef mince or rice, I set about googling for a stuffing that included neither. I came across a recipe with sausage meat as a stuffing. Whilst you can add rice to the sausage meat, I of course didn't want to do that and instead added finely chopped spring onions and mushrooms to bulk up the mixture. I probably added too much veg as it dulled the taste of the pork sausage a little.
Recipe
x2 peppers (whatever colour you prefer but red is the sweetest)
x2 Sainsbury's 30% reduced fat Butcher's Choice large pork sausages
50 g chopped spring onions
100 g finely chopped mushrooms
tbsp of your favourite herbs (I used basil and parsley)
tsp black pepper
Pre-heat oven to 190 c.
Take the sausage meat out of the casings, add the onion, mushrooms and herbs and mix together.
Cut the top of the peppers off, do not discard as you will place the top back on when serving. Remove the seeds and veins from the inside of the peppers.
Stuff the peppers, be sure to tightly pack the pepper with stuffing as the stuffing will shrink whilst it's cooking.
Place the peppers in the oven for 45 minutes. Do not place the top of the peppers back on - peppers contain a lot of water and you want this to evaporate whilst it is in the oven. If you find there is still excess water in the pepper once it has cooked just pour it out.
If you are not being too strict about calories you can add 25g of grated cheddar cheese or parmesan to your pepper.
Plate and enjoy!
Nutritional information for 2 stuffed peppers without cheese:
303 calories
32 g carbs
12 g fat
5 g protein
Nutritional information for 25 g West Country Farmhouse Mature Cheddar Cheese:
102 calories
0 g carbs
9 g of fat
6 g protein
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