Roasted, stuffed red pointed pepper with a yellow pointed pepper dressing



4 sweet Ramiro pointed peppers red
2 sweet Ramiro pointed peppers yellow
4 sausages or 400 g fresh sausage meat
2 cloves of garlic, crushed
1-1½ tablespoon of fresh mint, finely chopped
1 teaspoon of cinnamon
½ teaspoon of ground cumin
4 tablespoons of olive oil
1 shallot, finely chopped
salt and pepper
2 tablespoons of white wine vinegar
3-4 tablespoons of freshly chopped parsley


  • Preheat the oven to 160 ° C.
  • Cut the stem from the peppers and rinse under cold running water to remove the seeds. Drain the peppers.
  • Cut the sausages open and take the meat out.
  • Mix the garlic, mint, cinnamon and cumin with the minced meat.
  • Fill the peppers with this mixture and put them in a baking dish.
  • Place the dish on a rack in the middle of the oven and leave the stuffed peppers for 30-35 minutes until done.
  • Remove the dish from the oven, cover with foil and let the peppers rest for 5 minutes. Now pull the skins from the peppers.

Whilst the peppers are in the oven you can make the dressing:


Halve the yellow pointed peppers, remove the stems and seeds and cut them into tiny cubes.
Heat the olive oil in a saucepan and fry the shallots 3 minutes on very low heat. Add the diced pepper and season with salt and pepper. Sauté the peppers on the lowest possible heat for 5-10 minutes. Pour the vinegar into the pan, bring to the boil and let it simmer for ½ minutes.

  • Remove the pan from the heat and stir in the parsley and, if you like, some extra mint.
  • Place the stuffed peppers on a plate and spoon the warm dressing on top.


It is possible to replace the warm dressing for a ready-to-eat salsa of yellow pepper.