Spinach and Sausage Stuffed Peppers

45 mins (prep 15, cooking 30)
15 ingredients
4 servings
Use hot or sweet Italian sausages, or mix them up. This recipe uses the smaller Cubanelle or Italian frying peppers rather than bell peppers. They are sliced lengthwise to form a boat-like vessel for the filling rather than trying to stand them up. From "Food and Wine" magazine.

Categories:  <-60-mins , peppers , greens , north-american , pork-sausage , main-dish , american , meat , pork , spinach , vegetable , time-to-make ,
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Serving Size (96.68 g)
Servings 4
Amount per Serving
Calories 219.11 Calories from Fat 185.76
% Daily Value *
Total Fat 20.64g 127.0%
Saturated Fat 2.78g 55.63%
Trans Fat 0.0g %
Cholesterol 5.18mg 6.9%
Sodium 57.22mg 9.54%
Total Carbohydrate 5.36g 7.15%
Dietary Fiber 0.27 g 4.38%
Sugars 4.02 g %
Protein 4.78g 38.28%
Vitamin A 15.27IU% Vitamin C 0.49mg%
Calcium 92.53mg% Iron 0.64mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
baby spinach, large egg, parmigiano-reggiano cheese, red onions, hot italian sausage, freshly ground black pepper, italian, small, canned tomato sauce