Spinach and sausage stuffed peppers

By Drum Digital
30 January 2018

Cooking: 25 min | Preparation: 10 min | Serves: 4

Stumped on quick and easy dinner ideas? Try these simple #JustDelicious spinach and sausage stuffed peppers and get your cooking mojo back!


60ml (¼c) olive oil

1 bag of baby spinach

2 slices white bread, torn into pieces

60ml (¼c) cream

1 large egg

1 small red onion, chopped

5ml (1t) origanum

salt and freshly ground pepper

375g Eskort Gold Medal Pork Sausages

4 large red peppers, deseeded & cut in half

30g Parmesan cheese


  • Heat a little olive oil in a frying pan and add the baby spinach. Toss for about 1-2 minutes or until just wilted.
  • Remove the spinach from the pan, chop roughly then set aside.
  • In a large bowl add the bread, cream and egg and mix to form a paste.
  • Add the onion, origanum, salt, pepper, spinach and a drizzle of olive oil.
  • Remove the sausage meat from its casings and add to bread mixture, mixing well.
  • Divide the mixture between the pepper halves and lightly pack it in.
  • Put the peppers on an oven tray and drizzle a little more olive oil over.
  • Sprinkle the Parmesan on top of each and bake for 25-30 minutes until the filling is done and the peppers are tender.
  • Remove from the oven and transfer to plates. Serve immediately.

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