STUFFED PEPPERS WITH SPINACH AND SAUSAGE

 

 

Stunning recipe! Full of flavors, perfect for summer! You will be surprised by it! Pair with a Rose wine from the Cotes-de-Provence!

 

Preparation: 20 min; cooking time: 50 min.

Serving 4

 

1 bag fresh baby spinach (6oz.)

4 green bell peppers, halved lengthwise and cored, stems left intact

5 sweet Italian sausages, casing removed

1/3 red onion, chopped

1/3 cup of milk

2 slices white bread without the crust

2 tbsp. grated Parmesan cheese

1 large egg

2 tbsp. pine nuts

1 tsp, fennel seeds

2 tbsp. olive oil

Salt and pepper

1 jar tomato sauce for pizza

 

Cook the spinach in a sauté pan 2 to 3 minutes. Drain and press out all the water. Chop the spinach.

Rinse out and dry the sauté pan.

In a bowl, combine the milk, bread, Parmesan cheese and egg.

Pour 2 tbsp. olive oil in the sauté pan and cook the onion 2 minutes on medium-high heat. Add the pine nuts and cook 2 minutes. Add the sausage and fennel seeds. Sauté until cooked through, stirring often. Add the combination milk—bread-Parmesan cheese-egg and cook 3 minutes. Add the spinach. Season the preparation with salt and pepper and cook 2 more minutes.

Preheat the oven to 400 F.

Stuff each pepper with the preparation, packing it with a spoon.

Bake on convection 30 minutes or until golden brown. Warm up the tomato sauce on low heat.

Serve the peppers with the tomato sauce.

 

Bon Appetit!