Sausage, Peppers, and Onions
Browned Italian sausage simmered with sweet bell peppers and caramelized onions in one skillet.
Ingredients
Main Ingredients
- 1 pound Italian sausage links (4 to 5 links) Sweet or hot.
- 2 tablespoons olive oil, divided
- 2 large bell peppers, cut into 1/2-inch strips Any color.
- 1 large yellow onion, cut into 1/2-inch slices
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ¼ cup water or chicken broth
- ¼ teaspoon salt Or to taste.
- ¼ teaspoon black pepper
- crusty rolls or hoagie buns Optional, for serving.
- chopped fresh parsley Optional, for garnish.
Instructions
Cooking
- Heat 1 tablespoon oil in a large deep skillet with a lid over medium heat. Brown the sausage links on all sides, 5 to 8 minutes, then remove to a plate.
- Add the remaining oil, onions, and peppers with the salt and pepper. Cook 8 to 10 minutes, stirring and scraping up the browned bits, until softened and lightly browned.
- Stir in the garlic and Italian seasoning for 1 minute, then pour in the water or broth.
- Nestle the sausage back into the vegetables, cover, reduce the heat to medium-low, and cook 12 to 15 minutes, turning once, until the sausage reaches 160°F.
- Rest the sausage for a minute, slice, and toss with the vegetables. Serve on rolls, over pasta or rice, or on its own.
Notes
Pork sausage is done at 160°F; poultry sausage at 165°F. Refrigerate leftovers within 2 hours and use within 3 to 4 days; reheat sausage first and add the vegetables later. Nutrition is an estimate without rolls.