Red Pepper Delight: Stuffed with Wild Rice, Sausage, and Shrimp on a Bed of Wilted Spinach with Parmesan Cream Sauce

Ingredients:

• 1 lb breakfast sausage
• 4 red bell peppers, topped and cored
• 1 lb peeled shrimp
• Extra virgin olive oil (EVOO)
• Butter
• Wild rice (long grain)
• 1 cup chicken broth
• Heavy cream
• Shaved parmesan cheese
• Fresh spinach

Instructions:

1. Prepare the Sausage:
o In a skillet, brown the breakfast sausage over medium heat until fully cooked. Strain to remove excess grease and set aside.

2. Par-Boil the Peppers:
o Bring a large pot of water to a boil. Carefully place the topped and cored red bell peppers into the boiling water and par-boil for about 10 minutes. Remove and let cool.

3. Sauté the Shrimp:
o In a separate pan, heat a generous splash of EVOO and a pat of butter over medium heat. Add the peeled shrimp and sauté until they turn pink and opaque. Dice the shrimp into bite-sized pieces.

4. Cook the Wild Rice:
o Prepare the wild rice according to the package directions. Once cooked, combine the rice with the browned sausage and diced shrimp. Stir in 1 cup of chicken broth to enhance the flavors.

5. Stuff the Peppers:
o Spoon the sausage, shrimp, and wild rice mixture into the cooled red bell peppers. Arrange the stuffed peppers in a casserole dish and bake at 350°F (175°C) for 20-30 minutes, until the peppers are tender and the filling is heated through.

6. Prepare the Parmesan Cream Sauce:
o In a saucepan, gently heat the heavy cream until hot, being careful not to let it boil or burn. Gradually add shaved parmesan cheese, stirring continuously until the sauce reaches a creamy consistency perfect for drizzling.

7. Wilt the Spinach:
o In a large skillet, wilt fresh spinach over medium heat with a touch of EVOO until just tender.

8. Serve:
o Create a bed of wilted spinach on each plate. Place a stuffed red pepper on top and generously spoon the parmesan cream sauce over the pepper. Serve immediately and enjoy the symphony of flavors.