Preheat the oven to 180c. Line a baking tray with foil and lightly grease. Place the peppers cut side up on the tray, season generously with salt and peppers, drizzle with olive oil and roast for 20 minutes.
While the peppers are in the oven, add a splash of olive oil to a frying pan and cook the sausages for 10-15 minutes, turning frequently until browned all over. Remove the sausages from the pan and add the fennel and onion. Sauté for 10 minutes until soft then stir in 1 tbsp of the harissa.
Tip fennel and onion into a bowl, slice the sausages and add to the bowl along with sun dried tomatoes and mix well. Mix the ricotta with the remaining harissa paste.
Spoon the mixture into the peppers halves. Dollop the ricotta on top of the filled pepper and place in the oven for 15-20 minutes. Serve with some salad leaves and a sprinkle of coriander
Ingredients
- 3 large red peppers halved, deseeded and pith removed
- 6 merguez sausages
- 1 tbsp olive oil
- 1 fennel bulb outer leaves removed, trimmed and sliced
- 1 red onion sliced
- 8 sun dried tomatoes roughly chopped
- 3 tbsp harissa paste
- 100 g ricotta
- coriander leaves to garnish
Instructions
- Preheat the oven to 180c. Line a baking tray with foil and lightly grease.
- Place the peppers cut side up on the tray, season generously with salt and peppers, drizzle with olive oil and roast for 20 minutes.
- While the peppers are in the oven, add a splash of olive oil to a frying pan and cook the sausages for 10-15 minutes, turning frequently until browned all over. Remove the sausages from the pan and add the fennel and onion.
- Sauté for 10 minutes until soft then stir in 1 tbsp of the harissa.
- Tip fennel and onion into a bowl, slice the sausages and add to the bowl along with sun dried tomatoes and mix well. Mix the ricotta with the remaining harissa paste.
- Spoon the mixture into the peppers halves. Dollop the ricotta on top of the filled pepper and place in the oven for 15-20 minutes. Serve with some salad leaves and a sprinkle of coriander
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