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Ingredients

• 1 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, 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

Description

"I May Never Use Ground Meat In My Peppers Again," Said Fran Parisi, Grace Parisi's Mother, When She Tried This Super-flavorful Sausage-stuffed Version. Another Revelation: Smaller Italian Frying Peppers Are Much Easier To Brown In A Skillet

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