Rach's Cheesy, Sausage-Stuffed Peppers Are Delicious—And Glu

Ainekset

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

Ohjeet

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