Italian Stuffed Peppers

There’s stuffed peppers, and then there’s STUFFED PEPPERS. These, my friends, are STUFFED PEPPERS. They are so, so, so good.

I wouldn’t rank this on the health scale (I don’t think you are going to drop from a heart attack eating it, but sausage isn’t necessarily “healthy”), I rank this on the delicious scale. It’s a 10. Maybe an 11. I’m kind of regretting letting M take the leftovers for lunch instead of keeping them for myself. The most difficult part of this recipe is finding the Italian frying peppers. I found mine at Whole Foods. Anaheim peppers would work as a suitable substitute or, you could use red or green peppers, but adjust the cooking time to make sure they are properly cooked through.

Here’s what happens: a pepper is stuffed with spinach, cheese (just a little), sausage, onions and breadcrumbs. You fry it in a bit of oil, and then steam it with tomato sauce and chicken broth. The pepper gets super tender, the stuffing melds together to a not-to-spicy-not-to-mild deliciousness, with a crunchy fried yuminess. And don’t forget the marinara sauce it dances in. Yum. Trust me when I say that you won’t want your stuffed peppers stuffed with turkey, beef, or whatever else anytime soon. Just make these.

Sausage Stuffed Peppers

Italian Stuffed Peppers
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  1. 1 5-ounce bag baby spinach
  2. 1/2 cup fresh breadcrumbs
  3. 1/4 cup milk
  4. 1 egg
  5. 2 tbsp grated parmesan
  6. 2 tbsp pine nuts
  7. 2 tbsp red onion, chopped
  8. 3 hot Italian sausage links
  9. salt and pepper
  10. 4 large Italian frying peppers, halved, seeds removed
  11. 1/2 cup olive oil
  12. 1 cup tomato sauce
  13. 1 cup chicken broth
  1. Cook spinach in a skillet until wilted. Chop into small pieces.
  2. In a bowl, combine breadcrumbs, milk, egg and cheese until the consistency of paste. Add additional breadcrumbs if the stuffing is too wet, or additional milk if too dry. Knead in sausage, pine nuts, onion and spinach. Season with salt and pepper.
  3. Press stuffing mixture into each half of the peppers. In a very large skillet, heat oil until shimmering. Carefully place the stuffed peppers into the oil stuffing side down. Cook 4 minutes until the stuffing is crispy. Flip peppers and cook until browned and blistered. Add the tomato sauce and chicken broth. Cover and simmer until the filling is cooked through and the peppers are tender, 5-6 minutes.
Adapted from Food and Wine
Adapted from Food and Wine
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