Recipe by threeovens
Use hot or sweet Italian sausages, or mix them up. This recipe uses the smaller Cubanelle or Italian frying peppers rather than bell peppers. They are sliced lengthwise to form a boat-like vessel for the filling rather than trying to stand them up. From "Food and Wine" magazine.
Top Review by bpixley
These came out very nice! I just made them today. My first stuffed peppers. I didn't rate the recipe because of some of the changes I made. I didn't want to be one of those people who do their own thing with the recipe and then say how wonderful it was or others who use different/wrong ingredients and then blame the recipe for not turning out. I used Anaheim peppers because the market didn't have the Italian peppers. I also didn't use the nuts (personal preference). I didn't have any bread so I used 1/4 Cup of dry, plain, bread crumbs. The chicken broth and tomato sauce, when mixed with the sausage renderings, made a very nice sauce. I will definitely make these again. Also, I think the stuffing would be great for other things. Stuffed zucchini, mushrooms, or stuffed onions. Thanks for posting!
- 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
Directions See How It's Made
- 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.
- Wipe out the skillet.
- In a large bowl, combine the bread, milk, egg, and cheese; knead to form a dough.
- Mix in the pine nuts, onion, sausage, and spinach; lightly season with salt and pepper.
- Pack the mixture into the peppers (you may want to moisten your hands to prevent the filling from sticking to them).
- Heat the oil in the skillet, then add the peppers, filling side down; cook until well browned, about 4 minutes.
- Turn the peppers over and cook until the skins are browned and blistered, another 4 minutes.
- Add tomato sauce and the chicken broth, cover, and reduce heat to a simmer to cook through, about 5 or 6 minutes.
- Serve the peppers with the sauce spooned on top.