Stuffed Peppers

This hearty and flavorful dish combines the richness of Italian sausage with the freshness of spinach, all packed into tender bell peppers. It’s a comforting meal that’s perfect for any occasion.

Ingredients:

• One 5oz bag baby spinach
• 2-3 slices of white sandwich bread depending on size, finely chopped
• 1/4 cup milk
• 1 large egg
• 2 tbsp freshly grated Parmigiano-Reggiano cheese
• Roughly 2 tbsp pine nuts
• 2 tbsp chopped red onion
• 1 pound sweet or hot Italian sausage, or sausage of your choice with casings removed
• Salt and freshly ground pepper to taste
• 4 small or 3 large bell peppers halved lengthwise and seeds removed
• 1/4 cup Zahara extra virgin Olive Oil
• 1 cup Agromonte Cherry Tomato Sauce
• 1 cup water

Instructions:

1. Cook the Spinach: In a large skillet, cook the spinach until wilted, about 1 minute. Drain and press out all the water. Chop the spinach.
   
   
2. Prepare the Filling: 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, salt and pepper.
   
   
3. Stuff the Peppers: Put the mixture into the blanched pepper halves.
   
   
4. Cook the Stuffed Peppers: In the skillet, heat the olive oil and then add the stuffed peppers, filling side down, and brown them about 4 minutes. Turn the peppers and cook until the skins are browned and blistered, about 4 minutes longer. Add the Agromonte Cherry Tomato Sauce and water, cover and simmer until the sausage filling is cooked through and the peppers are tender, about 6-8 minutes.

Buon appetito!