Spinach And Sausage Stuffed Peppers Recipe

Name: Spinach And Sausage Stuffed Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 ounces Baby Spinach, 2 slices white bread, finely chopped, 1/4 cup milk, 1 large egg, and more.

Yes, Spinach And Sausage Stuffed Peppers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Sausage Stuffed Peppers

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