Sponsored: Clonakilty Blackpudding stuffed peppers
Serves: 2
Prep time: 15 minsTotal time: 
Sponsored
Sponsored: Clonakilty Blackpudding stuffed peppers
Serves: 2
Prep time: 15 minsTotal time: 
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Ingredients
- 150g Clonakilty Blackpudding, roughly chopped
- 150g butternut squash or pumpkin, diced
- ½ red onion, diced
- 2 garlic cloves, crushed
- 1 sprig rosemary, leaves finely chopped
- 2 tbsp pine nuts
- 3 sweet pointed red peppers, halved; or regular red peppers, top removed
- 4 tbsp olive oil
- 40g goat’s cheese, crumbled
- Chopped parsley, to garnish
Step by step
- Preheat the oven to 180˚C, fan 160˚C, gas 4.
- Dry fry the Clonakilty Blackpudding, squash or pumpkin, red onion, garlic and rosemary, seasoned with sea salt and black pepper, for 5 minutes on a medium heat. Remove from the heat and stir in the pine nuts.
- Drizzle the peppers with olive oil and season.
- Place the black pudding mix into the peppers and arrange on a baking tray.
- Cover loosely with foil and bake for 20 minutes (cook for 5 to 10 minutes longer if using regular peppers). Then remove the foil and bake for a further 10 minutes at 200˚C, fan 180˚C, gas 6.
- When the peppers are cooked, remove from the oven and scatter the goat’s cheese on top with a sprinkling of parsley.
