italian sausage and peppers

How To Make italian sausage and peppers

• 1

  Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the sausage on both sides cooking for about 3 minutes on each side. Add 1/2 cup water to the skillet and cover with aluminum foil. Simmer for 10-12 minutes or until cooked through. Plate the sausage and cover loosely with aluminum foil. Remove any water from the skillet and carefully dry it out.
• 2

  Heat the remaining olive oil in the skillet over medium heat. Add the onions and cook for 2-3 minutes stirring several times. Add the peppers and cook until the onions and pepper are starting to soften and brown on the edges. Reduce the heat to low and add the garlic cooking for 1 minute while stirring.
• 3

  Cut the plated sausage in half and add them back to the skillet. Add the tomato sauce, fire roasted tomatoes, Italian Seasoning, and crushed red pepper. Simmer for 5 minutes to heat everything through. If desired serve over rice, egg noodles, or fried potatoes.
• 4

  NOTES Italian sweet or hot sausage, beer bratwursts, Polska Kielbasa, or even chorizo sausage work well with this recipe. Use a variety of colored bell peppers sliced in wedges. I like to use to use green, red, and yellow but any combination will work. Fire roasted tomatoes are my first choice but diced tomatoes and crushed tomatoes will work as well. There are so many great choices for what to serve this with. Try toasted hoagie buns or toasted French baguettes, white rice, egg noodles, mashed potatoes, or pan fried potatoes. Store leftovers in an airtight container for up to 3 days. Reheat in the microwave at a reduced power. I do not recommend freezing this dish as the peppers will not hold up well.
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