“Bell peppers” threw off the alliteration I had going there. But anyways…
Note to self: open windows in apartment before attempting to cook these peppers.
These flavor-packed peppers only need a few ingredients: 1/4 cup of a parmesan/romano blend, 2 tbsp pine nuts, 1 tbsp chopped onions, 3ish cups of loosely packed fresh spinach, 1/4 cup milk, an egg, sausage (sans casing) and 4 colorful bell peppers.
This meal requires you to get very hands on. Add all of the ingredients into a large mixing bowl and get squishing. Knead the mixture until the sausage is smushed, the spinach is broken up and the mixture is all around evenly mixed.
Flip the peppers over and continue to cook for about 4 more minutes.
Stuffing the peppers sideways allows you to cook them more quickly in a skillet (as opposed to upright in the oven) and get that perfectly crispy browned/blackened-ness to them. The most time consuming part of the process? Cleaning the bell peppers. Other than that, they are soooo easy to make. But with pan frying comes clouds of smoke (at least in my tiny shoebox kitchen). But good news is I didn’t have the smoke detector go off…again. Once the smoky clouds cleared, I was able to enjoy a juicy, flavorful stuffed pepper that beats any ground meat-stuffed pepper. A filling, delicious dinner done in just a few minutes…and a great way to use some bell peppers that might be sitting in your fridge that are starting to get a little wrinkly
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