Stuffed Roasted Red Peppers with Dee’s Sausages
By Niamh, 8th March 2016
Stuffed peppers are a fantastic way to feed the family for a midweek meal that will get everyone around the table. Easy to prepare, this veggie feast uses Dee’s Traditional Vegan Sausages as they make the perfect filling thanks to their wonderful texture and flavour, which lends itself so well to this dish. We’ve combined the sausages with some veggies and millet, but you could easily substitute the millet for couscous, quinoa or brown rice.
- Prep: 1 hr 58 mins
1 hr 58 mins
1 hr 58 mins
- Yields: serves 4
1Place the cooked millet in a large bowl and leave it to one side.
2Start prepping the peppers by cutting them in half. Remove the seeds from inside the peppers and set aside.
3Next heat some oil in a pan and add in the shallots, celery, carrot and sliced garlic and cook on a low heat for 15-20 minutes until all the vegetables are soft.
4Add in the crushed coriander seeds and allow to cool for 2-3 minutes. Then place the pepper mixture into the large bowl with the millet and add in the chopped parsley.
5Next, take the sausages and cut them into bite size pieces. Add them to the millet mixture and combine thoroughly. Add in a little of the stock to bring the mixture together. It should be wet; if seems too dry add in the rest of the stock.
6Spoon 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 the peppers, to cover bottom of the dish.
7Cover 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.