3large red peppersseeded & sliced in half lengthwise.
1tablespoonextra virgin olive oil
1large shallotchopped
1large clove of garlicminced
1package frozen spinachthawed & squeezed of all excess water
1/2lb.sweet Italian sausage
1/4cupwhole milk ricotta
1tablespoonfresh basilchiffonade
salt & pepper
parmesan cheese for topping
Instructions
Preheat oven to 375 degrees.
Lay peppers on baking sheet and bake for 10-15 minutes until they've softened a bit.
In the meantime, heat the olive oil over medium heat in a skillet and saute shallots and garlic for about 2-3 minutes.
Transfer shallot & garlic to a large bowl.
Turn the heat to medium-high and cook the sausage in the skillet, breaking into little pieces as it cooks. Once fully cooked and no longer pink, add to the bowl with the shallots & garlic.
Add in the spinach, ricotta, basil and salt & pepper to taste and mix together.
Stuff peppers with the mixture and top with grated parmesan.