Stuffed Peppers with Leftover Sausage

For the stuffed peppers, wash the pointed peppers, rub them, cut them in half, remove the core and the fruit walls. For a better stand on the back, flatten the bearing surfaces a little.

Chop the leftover sausage and bacon, peel and finely dice the onion. Rub mushrooms with a kitchen towel and cut into cubes. Wash and dice cherry tomatoes.

Herbs, wash, read and chop finely, chives cut into rolls. Heat the oil in a pan, fry the bacon cubes in it, as soon as they take on color, take them out and in the same fat sauté the onion until translucent.

Add the mushrooms, herbs and leftover sausage, season with salt and pepper and cook until thickened. Fill in the pointed peppers and sprinkle with bacon cubes and chives.

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