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Mini Stuffed Sweet Peppers

Mini Stuffed Sweet Peppers
Recipe type: Snacks
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
  • 5 ounces spinach
  • 2 slices sandwich bread, finely chopped
  • ¼ cup milk
  • 1 large egg
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • ½ tablespoon onion powder
  • 1 pound hot Italian sausage, cooked and finely chopped
  • Salt
  • Ground Pepper
  • 14 mini sweet peppers, halved lengthwise & cored
  • Cooking Spray, like pam
  • 1 (14 oz.) can tomato sauce
  • 1 cup chicken broth
  1. In a 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. Set aside.
  2. In a large bowl, knead the chopped bread with the milk, egg and cheese to form a paste.
  3. Knead the onion powder, sausage and spinach. Then season lightly with salt and pepper.
  4. Using lightly moistened hands, divide the mixture among the pepper halves and lightly pack it in.
  5. In a skillet, spray generously with cooking spray. Add the stuffed peppers, filling side down and cook over high heat until well browned, about 5 minutes.
  6. Turn the peppers over and cook until the skins are browned and blistered, about 4 minutes longer
  7. Add the tomato sauce and chicken broth, cover and simmer until the sausage filling is completely warmed through and the peppers are tender, another 6 to 8 minutes.
  8. Transfer to plates and serve with some rice!
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