Delicious served with a fresh green salad.

  • Ingredients
  • 4 x Large peppers, (red or yellow) halved, de-seeded and placed on oiled oven tray
  • 280g Black pudding
  • 1 x Large onion finely sliced
  • 120g Brown cap mushrooms chopped
  • 160g Fresh tomatoes, chopped
  • 200g Cooked rice
  • 20g Flaked almonds, crushed
  • 80g Grated cheese ( a mild cheddar is best)
  • 60g Natural breadcrumbs
  • A slug of olive oil
  • Salt and freshly ground black pepper

Cooking Instructions

  1. Preheat the oven to 190C, 375F, Gas mark 5
  2. Place the black pudding on a wire on an ovenable tray and bake for 15-20 mins
  3. Meanwhile, add olive oil to a heavy based pan and cook onions for 2-3 mins on a medium heat
  4. Then add mushrooms and cook until both have softened
  5. Add chopped tomatoes and cook for 1 minute
  6. Add cooked rice and crushed almonds and mix through
  7. Remove from heat
  8. Remove black pudding from oven and turn down heat to 180C, 350F, Gas mark 4
  9. Add black pudding to a clean bowl and fork through to separate
  10. Then add to rice mixture and mix through. Season to taste
  11. Fill each pepper half generously with mixture, pushing down with a spoon
  12. Mix breadcrumbs and grated cheese together and scatter on top of filled peppers
  13. Drizzle with a little olive oil and roast in oven for approx. 35- 40 mins until peppers are soft
  14. Serve

Gaynor’s Tip: If you like a bit of heat, you can throw in some chopped chilli when adding the mushrooms. Delicious served with a fresh green salad.

Please Note: Whilst all our recipes are developed, tried and tested by our Executive Chef, variances in native and rare breed animals can differ immensely, therefore cooking times are a guide only. Please ensure all products are cooked through and hot before serving.