1 Tbsp oil
400g (one pack) Beyond Meat Hot Italian Sausages, crumbled
1 small onion, finely diced
2 large garlic cloves, minced
2 tsp paprika
1 tsp garlic granules
1/3 cup fresh parsley, chopped finely
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
60g basmati rice, rinsed
1 small egg
4-6 medium sized bell peppers, cored and cleaned
1 large tomato, thickly sliced
1 Tbsp oil
1 Tbsp plain flour
1 tsp paprika
1 bay leaf
50 ml white wine
200 ml tomato juice
150 ml good quality chicken broth
~200-400 ml water or broth, or enough to cover the stuffed peppers half way
Salt and pepper, to taste
Find a pot with a lid large enough to tightly fit all your peppers standing up; you can use the same pot for the whole recipe.
Heat 1 Tbsp oil on a medium-high heat; add the sausage and the onion and cook until the sausage has started to colour nicely and the onion is soft, about 5 minutes, stirring regularly and breaking up in small lumps.
Add the garlic and cook until just fragrant, about 30 seconds, then remove from heat and transfer in a large mixing bowl to cool.
Add the paprika, garlic granules, parsley and salt and pepper and mix well; adjust the seasoning if needed, then tip in the uncooked rice and egg and mix thoroughly.
Spoon mixture generously into bell peppers, leaving about 1,5 cm to the top. Press a tomato slice on top of the filling and if you kept the peduncles, put them back on their respective pepper.
To make the tomato sauce, heat the remaining oil in the pot, then add the flour and the paprika and cook on medium heat, stirring until fragrant, about 1-2 minutes. Pour in the wine, stirring constantly, then add the tomato juice and the broth slowly, making sure to mix well to get a smooth liquid.
Place the stuffed peppers in the sauce, drop a bay leaf in and add more water or broth to cover them halfway. Bring to a light boil, then reduce heat, cover and simmer on low heat for about 40 minutes or until the rice is cooked and the peppers are soft but still have a bite.
Remove the peppers from the pot and increase heat, boiling the sauce until it has reduced by half and has a nice velvety consistency, skimming occasionally. Adjust seasoning if needed.
Serve the peppers with the tomato sauce and a creamy buttery mash.