Peppers stuffed with blood sausage

I got a medium to small onion blood sausage, peeled and sliced it, and then fried the pieces in a pan with olive oil. I heated in a saucepan a can of tomato sauce mixed with 2 big tablespoons of heavy whipping cream. Then I stuffed two big red piquillo peppers with the sausage, put it on an iron pan over which I poured the sauce, sprinkled the peppers with olive oil, and to the oven at about 340 degrees fahrenheit (170 celsius) for a while.

A simple tappa that we ate for dinner and transported us back to beautiful Andalusia.