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: Ingredients; One 5-ounce bag baby spinach; 2 slices of white sandwich bread, finely chopped; 1/4 cup milk; 1 large egg; 2 tablespoons freshly grated Parmigiano-Reggiano cheese; 2 tablespoons pine nuts; 2 tablespoons chopped red onion; 1 pound sweet or hot Italian sausage, casings removed; Salt and freshly ground black pepper; 8 small or 4 large Italian frying 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

Ingredients
One 5-ounce bag baby spinach
2 slices of white sandwich bread, finely chopped
1/4 cup milk
1 large egg
2 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons pine nuts
2 tablespoons chopped red onion
1 pound sweet or hot Italian sausage, casings removed
Salt and freshly ground black pepper
8 small or 4 large Italian frying 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
Directions
2
In a very large skillet, cook the spinach over high heat just until wilted, about 1 minute. Drain and press out all of the water. Coarsely chop the spinach. Rinse out and dry the pan.
3
In a large bowl, knead the chopped bread with the milk, egg and cheese to form a paste. Knead in the pine nuts, onion, sausage and spinach and season lightly with salt and pepper. Using lightly moistened hands, divide the mixture among the pepper halves and lightly pack it in.
4
In the skillet, heat the olive oil until shimmering. Add the stuffed peppers, filling side down, and cook over high heat until well-browned, about 4 minutes. Turn the peppers and cook until the skins are browned and blistered, about 4 minutes longer. Add the tomato sauce and chicken broth, cover and simmer until the sausage filling is cooked through and the peppers are tender, 5 to 6 minutes. Transfer to plates and serve right away.
5
Make Ahead
6
The stuffed peppers in sauce can be refrigerated overnight.

408

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 14 ingredients. The key ingredients include: Ingredients, One 5-ounce bag baby spinach, 2 slices of white sandwich bread, finely chopped, 1/4 cup milk, 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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