Fridge Friend Recipes
Stuffed Peppers with Sausage, Cheese and Yoghurt recipe
Sweet peppers are filled with a savoury sausage, tomato and onion mixture, then baked until tender and topped with melted cheese. A spoonful of Greek yoghurt adds a cool, tangy finish to this hearty, colourful dish.
45 min · Easy · British Jump to method
Ingredients
- 2 Green Peppers
- 1 Red Pepper
- 4 Cooked Sausages
- 1 White Onions
- 2 cloves Garlic
- 2 Tomatoes
- 100g Cheese
- 150g Greek Yoghurt
- 1 tsp Salt
- 1/2 tsp Black pepper
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 359 kcal |
| Protein | 21 g |
| Carbohydrates | 11 g |
| Fat | 25 g |
| Saturated fat | 11 g |
| Fibre | 2.8 g |
| Sugar | 5.2 g |
| Sodium | 650 mg |
Why this works
Moderate in calories and high in protein, but relatively high in saturated fat and sodium due to the sausages, cheese and added salt.
Vitamin C. Peppers and tomatoes contribute vitamin C, which supports immune function and iron absorption.
Calcium. Cheese and Greek yoghurt provide calcium for bone health, though this also raises saturated fat.
Sodium concern. Cooked sausages plus the added salt make this dish fairly salty, so it may not suit a low-sodium diet.
Method
- Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6) and line a baking dish with a little oil if you like.
Let the oven fully come up to temperature before the peppers go in, as a properly hot oven helps soften the flesh without turning the skins leathery.
- Halve the green peppers and red pepper lengthways, remove the seeds and arrange them cut-side up in the dish.
Trim a thin slice from the rounded underside only if needed so each half sits flat; if the pepper rocks, the filling will spill and the edges can scorch unevenly.
- Finely chop the white onions and garlic, then chop the tomatoes and slice the cooked sausages.
Keep the pieces fairly small and even so the sausage and tomatoes cook down at the same rate, and avoid crushing the garlic or it can taste bitter when heated hard.
- Cook the onions and garlic in a pan until softened, then add the sausage and tomatoes. Season with salt and black pepper and cook until the mixture is thick and well combined.
Use a medium heat and stir often so the onion turns translucent rather than catching brown at the edges; if the pan looks dry, add a tiny splash of water instead of more oil.
- Spoon the sausage mixture into the pepper halves, then scatter the cheese over the top.
Press the filling down lightly with the back of a spoon so there are no large air gaps, but do not pack it too tightly or the peppers may split as they bake.
- Bake for 25-30 minutes until the peppers are tender and the cheese is golden and bubbling.
Watch for the cheese to turn spotted gold and the pepper edges to wrinkle slightly; if the tops brown too quickly, loosely cover with foil for the last few minutes.
- Serve hot with a spoonful of Greek yoghurt on top or alongside.
Serve the yoghurt cold against the hot filling so it stays creamy and fresh-tasting, and spoon it on at the last moment so it does not thin out on the plate.
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