Stuffed Roasted Red Peppers with Dee’s Vegan Sausages

8 May

This has got to be one of my favourite meals! I could seriously eat this every day… and the peppers were on sale so I just had to make it!

You will need
1 packet of Dee’s Traditional Sausages
300g cooked millet
2 large shallots
3 cloves garlic, sliced
1 carrot, grated
1 stick of celery, diced
3-4 large peppers (red are sweeter)
200ml of sieved tomatoes (passata)
Salt/pepper
Olive oil
1 tbsp coriander seeds (crushed)
10g chopped parsley
100ml of stock

Method
Place the cooked millet in a large bowl and leave it to one side.
Start prepping the peppers by cutting off the top, just below the stem. Make sure to keep the top but remove the green stem.
Remove the seeds from inside the peppers and set aside.
Dice the top part of the pepper into small pieces.
Next heat some oil in a pan and add in the chopped pepper, shallots, celery, carrot and sliced garlic and cook on a low heat for 15-20 minutes until all the vegetables are soft.
Add in the crushed coriander seeds and allow to cool for 2-3 minutes.
Place the pepper mixture into the large bowl with the millet and add in the chopped parsley.

Next, take the sausages and cut them into bite size pieces. Add them to the millet and mix well.
Add in a little of the stock to bring the mix together. It should be wet; if seems too dry add in the rest of the stock.
Now, the fun part! Spoon the mixture into each of the peppers taking care to compact it down well.
Place the stuffed peppers in an ovenproof dish and pour the passata around to cover bottom of the dish.
Cover with tinfoil and cook in a preheated oven at 180° for 1 hour 30 minutes, or until the peppers are very soft but still holding their shape.
Cool and enjoy.

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