Ingredients
The following ingredients have 4 Servings
- 5 bell peppers
- assorted colors or any color
- halved lengthwise and seeded
- Salt and pepper
- One 16-ounce bag chopped defrosted frozen spinach
- 2 tablespoons extra-virgin olive oil (EVOO)
- 1 ½ pounds sweet sausage with fennel
- 1 red or white onion
- chopped
- 4 large cloves garlic
- chopped
- 1 fresh red or green hot chili finger pepper
- finely chopped
- 1 cup drained semi-dried tomatoes or drained canned cherry tomatoes
- 2 cups ricotta cheese
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 ½ cups shredded brick mozzarella (¾ pound)
- Fresh basil leaves
- to serve
Instruction
- Preheat oven to 400˚F with rack 1 rung above center
- Season the inside of peppers with salt and pepper and arrange on baking sheet or in shallow casserole dish
- Par-roast the peppers 12-15 minutes and remove from oven
- Place the spinach in a kitchen towel and wring the spinach dry
- Meanwhile, heat a large skillet over medium-high heat with EVOO, 2 turns of the pan, then add the sausage and brown and crumble
- Add onions, garlic and chili pepper, stir a couple of minutes, then add tomatoes and remove from heat
- Cool until able to handle
- Add ricotta and Parm to sausage and stir, then fold in the spinach
- Fill peppers and top with mozzarella, then bake 20 minutes to golden and bubbly
- Cool a few minutes, top with torn basil and serve
