Pointer peppers stuffed with spiced sausagemeat
5 hours
These peppers are filled with spiced sausagemeat and are great as a starter, main course or at a barbecue.
6 people made this
Ingredients
Serves: 2
- 25g butter
- 1 large onion, chopped
- 2 red chilies, seeded and chopped
- 1 bay leaf
- 1 tablespoon dried coriander
- 450g pork sausagemeat
- salt and pepper to taste
- 1 tablespoon English mustard
- 1 teaspoon crushed green cardamon
- 2 cloves of garlic crushed
- 4 to 6 long peppers
Method
Prep:25min ›
Cook:35min ›
Extra time:4hr marinating ›
Ready in:5hr
- Bring a heavy bottomed pan or frying pan up to a low heat. Melt the butter then add your onions, chilies and bay leaf and cook for 5 minutes. Add the coriander and cook for another 2 minutes. Remove from the heat and strain until all the fat has disappeared; allow to cool.
- In a large mixing bowl add your sausagemeat broken up and mix well. Add your salt and pepper, mustard, cardamon, and onion and chilli mixture. Bind together and mix well until all the mixture is evenly seasoned. Chill in fridge for 2 to 4 hours or overnight.
- Heat your oven to 180 C / Gas 4. Meantime put a slit all the way down the middle of the pepper but do not go all the way through remove all seeds and stuff with the mixture.
- Place peppers on a heated baking tray and cook in the centre of the oven for about 40 minutes or until cooked all the way through. Serve with salad and homemade chips
Other ideas
You can use any pepper and chilli powder instead of chillies depending on how spicy you like them. You can also use fresh coriander. You could also add grated cheese and melt it under the grill for 5 minutes at the end.
