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.
- 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
- 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.