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Spinach-and-Sausage-Stuffed Peppers

Food.and.Wine1's picture
"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. Pairing Suggestion: Spicy, concentrated Montepulciano d'Abruzzo. TOTAL TIME: 45 MIN SERVINGS: 4 Recipe by Grace Parisi Photo Credit: © Quentin Bacon Recipe Courtesy: Foodandwine.com
Ingredients
  Baby spinach 6 Ounce (1 Bag)
  Sandwich bread slices 2 , finely chopped
  Milk 1⁄4 Cup (4 tbs)
  Egg 1 Large
  Parmigiano reggiano cheese 2 Tablespoon, freshly grated
  Pine nuts 2 Tablespoon
  Red onion 2 Tablespoon, chopped
  Sweet sausage/Hot italian sausage 1 Pound, casings removed
  Ground black pepper To Taste
  Extra virgin olive oil 1⁄4 Cup (4 tbs)
  Canned tomato sauce 1 Cup (16 tbs)
  Low sodium chicken broth 1 Cup (16 tbs)
  Salt To Taste
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.

The stuffed peppers in sauce can be refrigerated overnight.

Copyright © 1997 - 2010 American Express Publishing Corporation. All Rights Reserved.
Date published: October 2010

Recipe Summary

Cuisine: 
American

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1 Comment

mary-anne's picture
I like mixing ground meats lamb and beef or sausage. Yummy!