Spinach And Sausage Stuffed Peppers

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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."

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Steps

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In a large skillet , over medium high heat , wilt the spinach for about one minute , then drain and press out all of the water.

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Chop coarsely.

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Wipe out the skillet.

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In a large bowl , combine the bread , milk , egg , and cheese.

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Knead to form a dough.

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Mix in the pine nuts , onion , sausage , and spinach.

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Lightly season with salt and pepper.

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Pack the mixture into the peppers.

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Heat the oil in the skillet , then add the peppers , filling side down.

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Cook until well browned , about 4 minutes.

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Turn the peppers over and cook until the skins are browned and blistered , another 4 minutes.

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Add tomato sauce and the chicken broth , cover , and reduce heat to a simmer to cook through , about 5 or 6 minutes.

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Serve the peppers with the sauce spooned on top.

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Ingredients

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baby spinach, white bread, milk, egg, parmigiano-reggiano cheese, pine nuts, red onions, sweet italian sausage, kosher salt & freshly ground black pepper, cubanelle peppers, extra virgin olive oil, canned tomato sauce, low sodium chicken broth