, , , , , , ,

Kale and Sausage Stuffed Peppers


One 5-ounce bag baby spinach (used kale, blanched for a few minutes)
2 slices of white sandwich bread, finely chopped
1/4 cup milk
1 large egg
2 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons pine nuts
2 tablespoons chopped red onion (used shallots)
1 pound sweet or hot Italian sausage, casings removed
Salt and freshly ground black pepper
8 small or 4 large Italian frying peppers—halved lengthwise and cored, stems left intact (used cubanelle peppers)
1/4 cup extra-virgin olive oil
1 cup canned tomato sauce (used Pindjur)
1 cup low-sodium chicken broth

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.

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.

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.

*I love the idea of stuffing it, it’s like a meal within a meal. I substituted some of the ingredients which turned out spectacular…meaning no leftovers and praises from husband 🙂 Instead of using a regular tomato sauce, I used Pindjur. It is a roasted red pepper dip and very famous and common in Bulgaria. It is usually spread in a toast and most of the kids love it for snack. I used it to give another layer of flavor which was just perfect.  enJOY!!!

Source: Food and Wine Annual Cookbook 2011