Friday, November 4, 2011

Spinach & Sausage Stuffed Peppers

We arrive at the truth, not by the reason only, but also by the heart."
– Blaise Pascal

Dang, I couldnt have said it better myself.
Morning:) How you peoples this rainy Friday? I woke up a bit panicky today, thinking about the king custom I am to attack. Then I opened the freezer and starred at sausage I want to cook. Shutting the door and pouring the first cuppa I spied the tee shirt quilt I have almost completed as of last night. It also needs my attention. Then theres the WALK to get in, and the dang dirty floor to mop. The bottom line is that I really want to curl up into a fetal position today, with a good book and contimplate the future.
Alas.... I've no time for that. Second cuppa thoughts say "move your ass lil girl... put the big girl panties on and forge ahead."
Fine. But I really need a good coffee chat in real time. It happens.
Here's the recipe that I was GOING to make today. Blima found it, and I hear tell its fabulous! Maybe tomorrow. Maybe not.

I will use red peppers as green and me dont get along well:)

Spinach & Sausage Stuffed Peppers

1. One 5-ounce bag baby spinach
2. 2 slices of white sandwich bread, finely chopped ( I used whole wheat)
3. 1/4 cup milk
4. 1 large egg
5. 2 tablespoons freshly grated Parmigiano-Reggiano cheese
6. 2 tablespoons pine nuts
7. 2 tablespoons chopped red onion
8. 1 pound sweet or hot Italian sausage, casings removed
9. Salt and freshly ground black pepper
10. 8 small or 4 large Elongated Red peppers—halved lengthwise and cored, stems left intact
11. 1/4 cup extra-virgin olive oil
12. 1 cup canned tomato sauce
13. 1 cup low-sodium chicken broth

1. 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.
2. 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.
3. 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.
The stuffed peppers in sauce can be refrigerated overnight.

1 comment:

Rian said...

Me 'n peppers don't get along to well either. Chiles are fine, go figure.

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