Lunch: Spinach-and-Sausage-Stuffed Peppers

Recipe by Grace Parisi An Italian revelation: Smaller Italian frying peppers are much easier to brown in a skillet than the typical green bell peppers, and they also cook faster. Feel free to experiment — and enjoy — here!

This recipe includes superfoods such as:

Spinach, Nuts

Health benefits of Spinach-and-Sausage-Stuffed Peppers

Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 bag baby spinach
2 slice white sandwich bread
1/4 c. milk
1 large egg
2 tbsp. Freshly grated Parmigiano-Reggiano cheese
2 tbsp. pine nuts
2 tbsp. Chopped red onion
1 lb. sweet or hot Italian sausage
salt
Freshly ground black pepper
8 small Italian frying peppers
1/4 c. extra-virgin olive oil
1 c. canned tomato sauce
1 c. low-sodium chicken broth

Instructions

In a very large skillet, cook the spinach over high heat just until wilted, about 1 minute. Drain and press out all of the water. Coarsely chop the spinach. Rinse out and dry the pan.
In a large bowl, knead the chopped bread with the milk, egg, and cheese to form a paste. Knead in the pine nuts, onion, sausage, and spinach, and season lightly with salt and pepper. Using lightly moistened hands, divide the mixture among the pepper halves and lightly pack it in.
In the skillet, heat the olive oil until shimmering. Add the stuffed peppers, filling side down, and cook over high heat until well-browned, about 4 minutes. Turn the peppers and cook until the skins are browned and blistered, about 4 minutes longer.
Add the tomato sauce and chicken broth, cover, and simmer until the sausage filling is cooked through and the peppers are tender, 5 to 6 minutes. Transfer to plates and serve right away.

Share Spinach-and-Sausage-Stuffed Peppers