SPINACH AND SAUSAGE STUFFED PEPPERS

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Spinach and Sausage Stuffed Peppers image

Use hot or sweet Italian sausages, or mix them up. This recipe uses the smaller Cubanelle or Italian frying peppers rather than bell peppers. They are sliced lengthwise to form a boat-like vessel for the filling rather than trying to stand them up. From "Food and Wine" magazine.

Provided by threeovens

Categories     Spinach

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

5 ounces Baby Spinach
2 slices white bread, finely chopped
1/4 cup milk
1 large egg
2 tablespoons parmigiano-reggiano cheese, grated
2 tablespoons pine nuts
2 tablespoons red onions, chopped
1 lb sweet Italian sausage or 1 lb hot Italian sausage, casings removed
kosher salt & freshly ground black pepper
8 small cubanelle peppers or 4 large italian peppers, halved lengthwise and cored stems left intact
1/4 cup extra virgin olive oil
1 cup canned tomato sauce
1 cup low sodium chicken broth

Steps:

  • In a large skillet, over medium high heat, wilt the spinach for about one minute, then drain and press out all of the water; chop coarsely.
  • Wipe out the skillet.
  • In a large bowl, combine the bread, milk, egg, and cheese; knead to form a dough.
  • Mix in the pine nuts, onion, sausage, and spinach; lightly season with salt and pepper.
  • Pack the mixture into the peppers (you may want to moisten your hands to prevent the filling from sticking to them).
  • Heat the oil in the skillet, then add the peppers, filling side down; cook until well browned, about 4 minutes.
  • Turn the peppers over and cook until the skins are browned and blistered, another 4 minutes.
  • Add tomato sauce and the chicken broth, cover, and reduce heat to a simmer to cook through, about 5 or 6 minutes.
  • Serve the peppers with the sauce spooned on top.

Nutrition Facts : Calories 428.1, Fat 29.5, SaturatedFat 7.2, Cholesterol 90.9, Sodium 1167, Carbohydrate 17.2, Fiber 2.2, Sugar 3.8, Protein 25.9

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