Google this: sausage & peppers recipe.
How many different ones popped up?
That’s the beauty of this dish – there are SO many different ways you can make it, and they’re all great. You can change it up year round, or use whatever method is your favorite, and it never disappoints. Pan, crockpot, grill, oven…which way do you usually make it?
Below you’ll see how I usually do, although I’ve used several different methods. This is usually what’s easiest. Everything’s in one place, the ingredients are always on hand, and the end result is delicious.
Cooking it on the stovetop is especially handy this time of year when you’ve run out of room on the grill, too.
Don’t these remind you of the boardwalk, NJ peeps? Yum!
Stovetop Sausage & Peppers
2 pounds Italian sausage (I prefer hot, but use what you like), cut into bite size pieces
1/4 cup (approximately) extra virgin olive oil, divided
4 peppers (any variety), ribs and seeds removed, sliced
1 large yellow onion, sliced
5 cloves garlic, chopped
1/2 can tomato paste
1 tablespoon basil
1 tablespoon garlic powder
salt and pepper to taste
rolls (or pasta)
In a pan, heat 2 tablespoons oil then add sausage. Cook until brown.
In a large skillet over medium heat, add 3 tablespoons oil, then peppers, onion and garlic. Cook until slightly soft, then add tomato paste and mix it through the rest of the ingredients. Add basil, garlic powder, salt and pepper.
Transfer sausage to large skillet and mix until combined. Continue cooking until sausage is cooked through and the vegetables are soft. Serve alone, on rolls or with pasta.