* 2 Red bell peppers
* Olive oil
* 4 Debbie and Andrew's Caramelised Red Onion Pork Sausages, removed from their casings
* 1 medium Courgette, Grated
* 1 tablespoon Sultanas [optional]
* Zest of half a Lemon
* 1 tablespoon finely sliced Coriander leaf
* 1 tablespoon Pine nuts, Toasted
====dressing====

* 25g Coriander leaf
* 1 Clove of Garlic, Minced
* 3 tablespoons Olive oil
* 1 tablespoon Lemon juice
* 1 tablespoon water
* ½ teaspoon Salt

===Method===
* Split the Peppers in half down the middle (through the stalk), remove all of the Seeds and fibrous flesh and lay cut side up over a teaspoon of Olive oil in an Oven dish, Roast for 15 minutes.
* In a Frying pan, Fry the Sausage meat in a teaspoon of Olive oil. After three minutes, add the Grated Courgette to the pan, stir and continue to cook until the Sausage Meat is fully Browned - 6-7 minutes in total.
* Remove the filling from the pan, and drain in a Sieve. Use a spoon to push out any excess liquid (a mix of Sausage Fat and water from the Courgettes). Add the Sultanas if using, plus the Lemon zest and Coriander. Stir well.
* Remove the Peppers from the Oven. Stuff with all of the filling and Roast in the oven for a final 25 minutes.
* Meanwhile make the Salsa. In a small Food processor, Blend the Coriander with the Rest of the ingredients, till a chunky paste forms.
* When the Peppers are ready, remove from the Oven and drizzle with Salsa and Toasted Pine nuts. Serve with Green salad.

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