Thursday, January 13, 2011

Spinach and Sausage Stuffed Peppers

5 ounces baby spinach
2 slices bread, finely chopped (I have used white and wholegrain and have to say the white works better, but wholegrain still does the job and is a healthy alternative)
1/4 cup milk
1 large egg
2 T. finely grated parmesan cheese (plus more for sprinkling on top if you would like)
2 T. pine nuts
2 T. chopped red onion
1 pound sweet or hot Italian sausage, casings removed, and chopped
salt and pepper
4 bell peppers, halved and seeded
1/4 c. olive oil
3/4  jar of your favorite pasta sauce (or home made if you are the ambitious type)
1 cup chicken broth

1. In a large skillet, cook the spinach over high heat just until wilted, about 1 minute. Drain and press out all the water. Coarsely chop. Dry out the pan.
2. In a large bowl, knead chopped bread with the milk, egg, and cheese to form a paste. Knead in the pine nuts, onions, sausage, and spinach. Season with salt and pepper. Divide mixture among pepper halves and lightly pack it in.
3. In the skillet, heat olive oil until shimmering. (If you skillet isn't quite large enough, like mine, you can do 2 batches or use 2 skillets and divide sauce and broth between). Add the stuffed peppers, filling side down, and cook over high head until well browned, about 4 minutes. Turn peppers over and cook until the skins are browned and blistered, about 4 minutes. Add the sauce and chicken broth, cover and simmer until the sausage filling is cooked through and the peppers are tender, about 5 minutes. Sprinkle with additional cheese if desired and serve right away.

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