RECIPE FROM SPAIN:

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Black Pudding Stuffed Red Peppers

This recipe for Spanish morcilla (black pudding) stuffed red pepper is quite unusual but is full of gutsy flavours and makes a lovely filling lunch or supper.

You will need:

4 large red bell peppers
6 - 8 whole Spanish black pudding sausages

Method

• Prepare your peppers by removing the tops and the membrane and seeds from inside.

• Slice the morcilla.

• Stuff each pepper with the morcilla slices and place on a greased baking tray

• Cook in a high oven for 45 - 60 minutes until the pepper is soft and the morcilla is oozing out.

Variation with rice:

• Split the morcilla sausages and remove the skin.

• Mix with the morcilla pre-cooked rice before stuffing.

Serves 4