STUFFED RED PEPPERS & PLANTAIN WEDGES
This is an economical way of using up cocktail sausages. Who says you cannot devise and use ingredients in an unusual way and having you labelled a “genius”?. Well, this recipe is one of those and here is what you have to do.
2 ripe plantains, peeled and cut in half and cut into wedges
1 tin of baked beans ( seasoned with crushed black pepper, onion powder and paprika pepper to give it a little oomph)
8 cocktail sausages (in hot grill to rid them of extra fat for 5 mins). If you don’t like sausages, stuff it with something of your choice or, alternatively use the seasoned baked beans
50gr curry leaves
2 large sweet red pepper, cut in half lengthwise, deseed and rub vegetable oil all over
100gr grated Parmesan cheese or Cheddar
Vegetaable oil for frying
Set oven: 190c; Gas 4
Stuff the pepper with the sausages (2 in each) then the curry leaves (2 leaves) finally spoon over the seasoned baked beans and top with cheese. Bake in the oven for 30mins. Meanwhile, whilst the pepper is cooking, fry the plantain until golden brown. Serve with the stuffed pepper, together with a bowl of seasoned green salad.
Enjoy my fusion!