Spinach-And-Sausage-Stuffed Peppers

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One 5-ounce bag baby spinach

2 slices of white sandwich bread, finely chopped

1/4 cup milk

1 large egg

2 tablespoons freshly grated Parmigiano-Reggiano cheese

2 tablespoons pine nuts

2 tablespoons chopped red onion

1 pound sweet or hot Italian sausage, casings removed

Salt and freshly ground black 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

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