Spinach And Sausage Stuffed Peppers

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 5 ounces baby spinach
• 2 slices 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

Recipe

• 1 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.
• 2 wipe out the skillet.
• 3 in a large bowl, combine the bread, milk, egg, and cheese; knead to form a dough.
• 4 mix in the pine nuts, onion, sausage, and spinach; lightly season with salt and pepper.
• 5 pack the mixture into the peppers (you may want to moisten your hands to prevent the filling from sticking to them).
• 6 heat the oil in the skillet, then add the peppers, filling side down; cook until well browned, about 4 minutes.
• 7 turn the peppers over and cook until the skins are browned and blistered, another 4 minutes.
• 8 add tomato sauce and the chicken broth, cover, and reduce heat to a simmer to cook through, about 5 or 6 minutes.
• 9 serve the peppers with the sauce spooned on top.