Spinach And Sausage Stuffed Peppers - cooking recipe

Ingredients

5 ounces Baby Spinach
2 slices white bread, finely chopped
1/4 cup milk
1 large egg
2 tablespoons parmigiano-reggiano cheese, grated
2 tablespoons pine nuts
2 tablespoons red onions, chopped
1 lb sweet Italian sausage or 1 lb hot Italian sausage, casings removed
kosher salt & freshly ground black pepper
8 small cubanelle peppers or 4 large italian peppers, halved lengthwise and cored stems left intact
1/4 cup extra virgin olive oil
1 cup canned tomato sauce
1 cup low sodium chicken broth

Preparation

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.