INGREDIENTS:
- 100g baby spinach
● 2 slices white sandwich bread, crumbled
● ¼ cup milk
● 1 large egg
● 2 tbsp grated parmesan
● 2 tbsp pine nuts
● 2 tbsp red onion, chopped
● 450g Karditsa country-style sausage, chopped
● Salt
● Freshly ground black pepper
● 8 small yellow or green peppers, halved lengthwise, seeds removed
● ¼ cup extra virgin olive oil
● 1 cup chopped tomatoes
● 1 cup chicken broth
METHOD:
In a large pan, cook the spinach over high heat for 1 minute, until wilted.
Drain the spinach, squeeze out the excess liquid with your hands, chop it, and set it aside.
Wipe the pan dry.
In a large bowl, combine the bread, milk, egg, and parmesan, and knead together.
Add the pine nuts, onion, Karditsa sausage, and spinach, season with salt and pepper, and continue kneading until all ingredients are well combined.
Evenly distribute the mixture into the peppers with damp hands.
Heat the olive oil in the pan over medium heat.
Increase the heat to high, place the stuffed peppers, cut side down, and cook for about 4 minutes until browned.
Flip the peppers and cook for another 4 minutes until the skin is golden.
Add the chopped tomatoes and chicken broth, cover, and simmer for 5-6 minutes until the sausage is cooked and the peppers are tender.
Serve immediately.
