Spinach and Sausage Stuffed Peppers
Ingredients
- One 5-ounce bag baby spinach
- 2 slices of white sandwich bread, finely chopped
- 1/4 cup milk
- 1 large egg
- 2 tablespoons freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons pine nuts
- 2 tablespoons chopped red onion
- 1 pound sweet or hot Italian sausage, casings removed
- Salt and freshly ground black pepper
- 8 small or 4 large Italian frying 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
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