Spinach and Sausage Stuffed Peppers

I am kinda hooked on Rachael Ray's new A Week In A Day show.  This recipe is not from the show but I love the idea of cooking for a couple of hours on Sunday and not having for worry about dinner for the rest of the week.  Sadly, I don't do it often but I think about it all the time.  This pepper dish is one that I did make on Sunday and had it for lunch all week.  As with any great red sauce, it just got better and better.  I really need to do this more often.  Enjoy!

Spinach and Sausage Stuffed Peppers

One 5-oz bag baby spinach (or 1 small box of frozen completed defrosted and void of water)

2 slices white bread finely chopped

1/8 cup water

1 large egg

2 Tbsp chopped red onion

1 lb sweet or hot Italian sausage, casing removed

Salt and pepper

8 small or 4 large Italian frying peppers - 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

In a very large skillet, cook the spinach over high heat just until wilted.  Drain and press out all the water,  Coarsely chop the spinach.  Rinse out and dry the pan. 

In a large bowl, knead the chopped bread with the water and egg to form a paste.  Knead in the onion, sausage and spinach and season lightly with salt an pepper.  Using  lightly moistened hands, divide the mixture among the pepper halves and lightly pack it in.

In the skillet, heat the olive oil until shimmering.  Add the stuffed peppers, filling side down, and cook over high heat until well-browned, about 4 minutes. Turn the peppers and cook until the skins are browned and blistered, about 4 minutes longer.  Add the tomato sauce and chicken broth, cover and simmer until the sausage filling is cooked through and the peppers are tender, 5 to 6 minutes.  Transfer to plates and serve right away.