Name: Red Peppers Stuffed with Fennel & Merguez Sausage
Prep time: 5 min
Cook time: 40 min
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