Cheesy sausage stuffed peppers

 

This is a really easy and quick to make dish,  I used sausages that were already had herbs and spices in so you don't need to add any other seasoning apart from a little salt and pepper. 

I used leftover cold cooked rice but you can quite easily use one of the sachets of cooked rice which are so convenient always keep some in the cupboard and also used my own tomato pasta sauce the recipe for that is here  (Click on the word 'here') or again use a jar of pasta sauce if it makes life easier I'm all for it. 

You can use any grated cheese you like but I used red Leicester as I love the colour and the creaminess and I served the peppers with just some simply cooked tenderstem broccoli or a side salad would be good too. 

Cheesy sausage stuffed peppers

2 large red peppers (halved and seeds removed)

6 sausages of your choice (skins removed)

250g cold cooked rice (or use a packet)

250ml tomato pasta sauce (see above)

100g grated cheese 

Take a large frying pan and add the sausages and fry squashing them down to break them up and cook until browned. 

Add the cooked rice and the pasta sauce and mix very well. 

Place the four halves of the red peppers in an oven safe casserole dish and fill each pepper with the sausage and rice mixture. 

Sprinkle on grated cheese and cover in foil and bake at Gas 6/200/400 for 20 minutes then remove the foil and cook for another 15-20 minutes until cheese is browned. 

Serves 4