Step 1

Heat a large skillet over medium high heat. Add the spinach and drizzle with 1 teaspoon olive oil. Cook the spinach over medium high heat just until wilted, about 1 minute. Remove the spinach and coarsely chop.

Step 2

Cut the peppers in half lengthwise and clean out any large pieces of veins and shake out seeds.

Step 3

In a large bowl combine the chopped bread with the milk, egg and cheese and stir until well combined. Add the onion, sausage, spinach and tomato paste. Using hands, gently knead the mixture until well combined. Let this stand in the refrigerator 30 minutes.

Step 4

Using a fork, gently pack the sausage mixture into the pepper halves. Press chunks of fresh mozzarella here and there into the sausage mixture.

Step 5

In the skillet, heat 1/4 cup olive oil until shimmering. Add the stuffed peppers, filling side down, and cook over medium high heat until well-browned, about 4 minutes.

Step 6

Using a wide spatula, turn the peppers over and cook until the skins are browned and blistered, about 4 minutes longer. If you loose any filling while turning, just use a fork to replace it.

Step 7

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 over pasta or polenta.