search saves

Spinach and Sausage Stuffed Peppers

Spinach and Sausage Stuffed Peppers created by bpixley

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.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@threeovens
Contributor
@threeovens
Contributor
"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."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. bpixley
    Spinach and Sausage Stuffed Peppers Created by bpixley
    Reply
  2. 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!
    Reply
  3. threeovens
    Spinach and Sausage Stuffed Peppers Created by threeovens
    Reply
  4. TexasKelly
    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.
    Reply
  5. 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.
Advertisement