“Dutch” stuffed Peppers
INGREDIENTS
4-6 Bell Peppers
300g Bratwurst Sausage
300g Gouda Cheese
2-3 Large Potatoes
100g Asparagus
1 Large Onion
1 tbl spoon of Tomato paste
200g Cherry Tomatoes
Handful of Parsley
Chicken stock
Large pinch of dried herbs
Handful of fresh Chives
INSTRUCTIONS
Start by dicing up the Onion and Potato, we want them the same size roughly.
Pop a pan on the hob and turn the heat to medium.
Add a tiny splash of Olive Oil and chuck in the Bratwurst.
Once the Sausage has browned and cooked for around 7 minutes remove it from the pan and throw in the Onion and Potato, then season with Salt and Pepper.
Fry the Onion and Potato until they start to brown off, and while they cook chop up the Bratwurst into small cubes.
Chuck back in the Sausage and toss the ingredients together.
Chop your Asparagus into chucks, about twice the size of the Sausage.
Pop the Asparagus in the pan and toss everything together.
Add a table spoon of Tomato paste to the pan and stir through.
While the paste roasts off chop the Cherry Tomatoes in half and chuck into the pan.
Season with a touch more Salt and Pepper and also add a good sprinkle of dried mixed herbs.
Finely dice up some fresh Parsley and add a good handful.
Prepare the Chicken stock and add a splash to the pan.
Reduce down the stock and add another splash, repeat until you have coated the ingredients thoroughly, but we don’t want it watery.
Turn of the heat and leave the ingredients to cool down a touch but turn on the oven and pre heat to 180 degrees.
Dice up the Gouda Cheese into small cubes and set aside ready.
Take the Bell Peppers, chop off the tops and remove the cores.
Chuck the Gouda into the pan and give everything a really good mix through.
Then fill the Peppers to the brim with the filling.
Top the stuffed Peppers off with a few cubes of the Cheese.
Pop the Peppers into the oven and bake for around 20-25 minutes, but keep checking them, we want the Peppers soft but not mushy.
While we wait finely dice some fresh Chives to garnish.
When the Peppers are soft remove them from the oven, top them with a sprinkle of the Chives and serve.
Enjoy