This recipe is from Food and Wine and is supposed to be sausage stuffed peppers. We didn't have any sausage and I didn't want to wait for a grocery run to start dinner. The lamb for the lamb stew was browned. I'd just throw some of that in...
What did we think? Well, these can't hold a candle to the ratatouille stuffed peppers I did this summer. If this hadn't been one of the Food and Wine recipes, I'd have not posted about it. Maybe the sausage really ramps up the flavor??? I don't know and probably won't find out because I won't make the recipe again...
Lamb Stuffed Peppers
5 oz bag baby spinach, rinsed and NOT dried
2 slices white sandwich bread, finely chopped
1/4 c milk
1 large egg
2 T freshly grated Romano cheese
2 T pine nuts
2 T chopped red onion
1 lb Italian sausage, casings removed or 1 lb lamb stew meat, chopped and browned
8 small or 4 large Italian frying peppers, halved lengthwise, cored and stems left intact
1/4 c olive oil
1 c canned tomato sauce
1 c chicken stock
Cook the spinach over high heat in a large skillet just until wilted.
Drain it and press out all the water. Chop it coarsely and set it aside
Knead the bread with the milk, egg and cheese.
It'll be a paste when you're all done.
Add the pine nuts,
lamb or sausage and spinach.
Mix it gently. Divide it into quarters and lightly pack it into the pepper halves.
In a large skillet, heat the olive oil. It should be shimmering before you put the peppers in. They go in stuffing side down to start with.
Let that side get good and brown before you turn them.
Then, once the skin side is good and browned, add the tomato sauce and chicken stock.
Cover the skillet and cook for about 10 minutes until the filling is cooked through and the peppers are tender.
Adapted from Food and Wine
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This post is part of a series featuring recipes from the FOOD and WINE archive. As a FOOD and WINE Blogger Correspondent, I was chosen to do four recipes a week from FOOD and WINE. I received a subscription to FOOD and WINE for my participation.