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    You are in: Home / Recipes / Spinach and Sausage Stuffed Peppers Recipe
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    Spinach and Sausage Stuffed Peppers

    Spinach and Sausage Stuffed Peppers. Photo by Chef #1185804

    1/2 Photos of Spinach and Sausage Stuffed Peppers

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    threeovens's Note:

    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.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Wipe out the skillet.
    3. 3
      In a large bowl, combine the bread, milk, egg, and cheese; knead to form a dough.
    4. 4
      Mix in the pine nuts, onion, sausage, and spinach; lightly season with salt and pepper.
    5. 5
      Pack the mixture into the peppers (you may want to moisten your hands to prevent the filling from sticking to them).
    6. 6
      Heat the oil in the skillet, then add the peppers, filling side down; cook until well browned, about 4 minutes.
    7. 7
      Turn the peppers over and cook until the skins are browned and blistered, another 4 minutes.
    8. 8
      Add tomato sauce and the chicken broth, cover, and reduce heat to a simmer to cook through, about 5 or 6 minutes.
    9. 9
      Serve the peppers with the sauce spooned on top.

    Ratings & Reviews:

    • on January 31, 2014

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2011


      This was a good recipe, although I made some changes in the way the recipe is prepared. I pre-cooked the sausage & onions, as I did not know if the meat would really cook thru in the short time listed in the recipe. I also just don't care for raw onion, and wanted to make sure they were cooked thru. I halved the recipe, but the bread to meat ratio seemed really off (lots of meat, almost no bread) so I added a 2nd piece of bread. Because pine nuts are a tad expensive, I left them out, but woudl love to try the recipe again with them. Also, I used anaheim peppers because the cubanello were not available at the grocery store. Lastly, I baked these in the oven at 400 for 20 minutes instead of the pan method, and everything came out really well. My 1 year old loved the sausage mixture (he dosn't have enough teeth to chew the peppers though) and ate a lot more than I expected he would. My husband stated that he liked these better than regular stuffed peppers. Thanks for posting the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spinach and Sausage Stuffed Peppers

    Serving Size: 1 (335 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 428.0
    Calories from Fat 265
    Total Fat 29.4 g
    Saturated Fat 7.1 g
    Cholesterol 90.8 mg
    Sodium 1166.9 mg
    Total Carbohydrate 17.1 g
    Dietary Fiber 2.2 g
    Sugars 3.8 g
    Protein 25.9 g

    The following items or measurements are not included:

    cubanelle peppers

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