| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Walls |
6 |
servings |
INGREDIENTS
| 1 |
pk |
Wall's pork sausages; (45g) |
| 3 |
|
Green peppers |
| 3 |
|
Red peppers |
| 8 |
|
Spring onions |
| 150 |
g |
Button mushrooms; peeled and chopped |
|
|
Salt and pepper to taste |
| 1/2 |
c |
Fresh breadcrumbs |
| 250 |
g |
Mozzarella cheese; sliced |
| 50 |
g |
Butter; melted |
| 2 |
tb |
Finely chopped parsley |
INSTRUCTIONS
Grill sausage, slice into pieces
Cut tops off peppers, take seeds out and blanch tops and bottoms
Peel and slice spring onions
Wipe and slice mushrooms finely
Melt butter in a saucepan and saute spring onions until soft
Add mushrooms, tomatoes, salt and pepper and cook for three minutes
Remove from saucepan then mix breadcrumbs with the melted butter
Combine sausages with vegetable mixture, place one tblsp into each pepper,
then a slice of Mozzarella, then fill to the top with sausage mixture.
Place another slice of Mozzarella cheese on top and sprinkle with
breadcrumbs
Bake in a moderate oven with tops of peppers on the tray, for 15 minutes
Remove from the oven and serve red peppers with green lid and vice versa
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