STUFFED COLOURED PEPPERS

Yields4 Servings
 2 large red peppers and 2 large yellow peppers rather square in shape
 300 g mixed beef and pork mince
 100 g sausage
 1 egg
 ½ cup milk
 4 slices of toast loaf with crust removed
 1 medium onion finely chopped
 50 g grated cheese
 Dash of freshly grated nutmeg
 Bunch of chopped parsley
 Extra virgin olive oli
 Salt and pepper to taste
1

Wash the peppers, cut off the top part and put aside. Heat 2 tbsps of oil in a pan and on a low flame, fry the onion, adding 3 tbsps of water so that the onion remains soft.

2

In a bowl, mix the skinned sausage and minced meat with the bread soaked in milk and squeezed; add the egg,the parsley, the cooked onion and the cheese and season with freshly grated nutmeg, salt and pepper. Combine all the ingredients well.

3

Stuff the peppers, place on a baking tray lined with oven paper, pour some olive oil on the filling and cover with their own top. Bake at a temperature of 200⁰C/Gas 6 for approximately 45 minutes.