Spinach-and-Sausage-Stuffed Peppers
Recipe from Food & Wine

"I may never use ground meat in my peppers again," said Fran Parisi, Grace Parisi's mother, when she tried this super-flavorful sausage-stuffed version. Another revelation: Smaller Italian frying peppers are much easier to brown in a skillet than the typical green bell peppers, and they also cook faster.


Spinach-and-Sausage-Stuffed Peppers
Quentin Bacon

by 1  person

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Ingredients
  • 1  5-ounce
    bag baby spinach
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  • 2  slices
    of white sandwich bread, finely chopped
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  • 1/4  cup
    milk
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  • 1 
    large egg
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  • 2  tablespoons
    freshly grated Parmigiano-Reggiano cheese
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  • 2  tablespoons
    pine nuts
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  • 2  tablespoons
    chopped red onion
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  • 1  pound
    sweet or hot Italian sausage, casings removed
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    Salt and freshly ground black pepper
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  • 8 
    small or 4 large Italian frying peppers halved lengthwise and cored, halved lengthwise and cored, stems left intact
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  • 1/4  cup
    extra-virgin olive oil
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  • 1  cup
    canned tomato sauce
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  • 1  cup
    low-sodium chicken broth
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Directions
1.
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.
2.
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.
3.
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.

MAKE AHEAD
The stuffed peppers in sauce can be refrigerated overnight.
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