Serves 4

Ingredients

225 g ( 8 oz ) low - fat sausage meat
1 medium onion, chopped
4 slices bread, made into breadcrumbs
1/2 clove garlic, finely chopped or crushed
60 ml ( 4 tablespoons ) olive oil or sunflower oil
2 sticks celery,chopped
1 teaspoon marjoram
1 tablespoon fresh, chopped parsley
salt and pepper
1 lemon
4 red, green or yellow peppers

Pre-heat the oven to 190 C ( 375 F/gas mark 5 ) .
Combine the sausage meat, onion, breadcrumbs and garlic and fry in hot oil until light brown and just tender.
Add the celery, marjoram, parsley, and salt and pepper to taste.
Squeeze the juice of a lemon over the top and mix well.
Cut the tops off the peppers and remove the core and seeds.
Then simmer the peppers in salted water for 4 - 5 minutes.
Drain, and fill with the sausage meat mixture.
Place the stuffed peppers in a greased baking tin and cook for 25 minutes.
Serve immediately with tomato sauce and mashed potato or boiled rice

Dr. Reg Saynor