i made these sausage and spinach stuffed peppers to donate to the food insecure family i feed. i used hot italian sausage, but any sausage can be used. i used italian frying peppers and any peppers would work in this recipe too.
Ingredients
- 1 bag baby spinach
- 2 slice white sandwich bread
- ¼ c. milk
- 1 large egg
- 2 tbsp. freshly grated parmigiano-reggiano cheese
- 2 tbsp. pine nuts optional
- 2 tbsp. chopped red onion
- 1 lb. sweet or hot italian sausage
- salt & pepper
- 8 small italian frying peppers
- ¼ c. extra-virgin olive oil
- 1 c. canned tomato sauce
- 1 c. low-sodium chicken broth
Instructions
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in a very large skillet, cook the spinach over high heat just until wilted, about 1 minute.
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drain and press out all the water.
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coarsely chop the spinach.
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rinse out and dry the pan.
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in a large bowl, knead the chopped bread with the milk, egg, and cheese to form a paste.
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knead in the pine nuts, onion, sausage, and spinach, and season lightly with salt and pepper.
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using lightly moistened hands, divide the mixture among the pepper halves and lightly pack it in.
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in the skillet, heat the olive oil until shimmering.
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add the stuffed peppers, filling side down, and cook over high heat until well-browned, about 4 minutes.
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turn the peppers and cook until the skins are browned and blistered, about 4 minutes longer.
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add the tomato sauce and chicken broth, cover, and simmer until the sausage filling is cooked through and the peppers are tender, 5 to 10 minutes.
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transfer to plates and serve with the sauce poured over top.
i used these items to make this dish:
LARGE SKILLET
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