Best 2 Spinach And Sausage Stuffed Peppers Recipes
Looking for a hearty and flavorful meal that's perfect for a weeknight dinner? Look no further than spinach and sausage stuffed peppers. This classic dish is made with bell peppers, ground sausage, spinach, and a variety of seasonings. The peppers are then baked in a tomato sauce until they are tender and the filling is cooked through. This recipe is a great way to use up leftover sausage and spinach, and it can be easily customized to your liking. Whether you like your peppers mild or spicy, or you want to add other vegetables, this recipe is sure to please everyone at the table. Along with the classic spinach and sausage stuffed peppers, this article also includes recipes for a variety of other stuffed pepper variations, including vegetarian stuffed peppers, Italian stuffed peppers, and even a spicy stuffed pepper soup. With so many delicious options to choose from, you're sure to find a stuffed pepper recipe that you'll love.
Check out the recipes below so you can choose the best recipe for yourself!
SPINACH AND SAUSAGE STUFFED PEPPERS
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.
Provided by threeovens
Categories Spinach
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 428.1, Fat 29.5, SaturatedFat 7.2, Cholesterol 90.9, Sodium 1167, Carbohydrate 17.2, Fiber 2.2, Sugar 3.8, Protein 25.9
SPINACH AND SAUSAGE STUFFED PEPPERS
Steps:
- Directions 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. Make Ahead The stuffed peppers in sauce can be refrigerated overnight.
Tips:
- Choose the right peppers: Bell peppers are the most common type of pepper used for stuffing, but you can also use poblano, Anaheim, or jalapeño peppers for a spicier dish.
- Prepare the peppers properly: Cut the tops off the peppers and remove the seeds and ribs. If you are using smaller peppers, you may need to cut them in half lengthwise.
- Use high-quality ingredients: The fresher your ingredients, the better your dish will taste. Use good quality sausage, spinach, and cheese.
- Don't overstuff the peppers: You want the filling to be packed tightly, but not so tightly that the peppers burst open. Leave a little bit of room at the top of each pepper for the filling to expand.
- Bake the peppers at a high temperature: This will help to create a crispy outer shell and a tender, juicy filling.
- Serve the peppers immediately: Stuffed peppers are best served hot and fresh out of the oven.
Conclusion:
Spinach and sausage stuffed peppers are a delicious and versatile dish that can be enjoyed for lunch, dinner, or even as a party appetizer. With a few simple tips, you can make sure your stuffed peppers turn out perfect every time. So next time you're looking for a quick and easy meal, give stuffed peppers a try!
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