Stuffed Peppers with Sausage and Spinach Production 1/2/2011
Holland peppers cut in half and filled with sausage, spinach and asiago cheese and
baked in a tomato and white wine sauce.
For a vegetarian version, omit the sausage and saute a medley of vegetables ie:
zucchini,yellow squash,asparagus etc.
2 Holland peppers halved,red or yellow
1 yellow onion chopped
2 garlic cloves,chopped
2 sausage links,out of the casing and crumbled
6 oz cubed asiago cheese, (not aged)
1 bag baby spinach
1 cup chopped Italian parsley
½ tsp dried oregano
¼ tsp red pepper flakes
Pinch of nutmeg
½ cup white wine
2 cups tomato sauce
Place pepper halves in oiled baking dish,and season with
Salt and pepper,set aside.
Saute onion and garlic in a saute pan with a little olive oil,brown and carmelize.
Add sausage and chop with spoon as you’re sauteing and browning. Add a few
tablespoons of white wine and cook down.
leave a little pinkness in the sausage.
Add the spinach and let cook down in the sausage mixture.
Take off heat.
Add cheese parsley,oregano, nutmeg and pepper flakes.
Season lightly with salt and pepper.
Add the breadcrumbs just until the mixture holds together in the palm of your hand.
The fewer breadcrumbs the better.
Begin filling the pepper halves,and top with a little black pepper and salt. Surround
the pepper with the white wine and tomato sauce.
Bake with a foil cover for about 25-30 minutes at 350 degrees.
Remove the foil and continue baking till the peppers are tender, about another 20-
25 minutes. About 50 minutes total.
Serve with extra tomato sauce, if desired.