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Spicy Italian Sausage and Peppers

Spicy Italian Sausage and Peppers

Spicy Italian Sausage and Peppers

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
Large skillet
2
Wooden spoon
3
Cutting board
4
Knife
5
Measuring spoons
6
Measuring cups

Ingredients

Protein

  • 1
    1 pound Italian sausage

Vegetables

  • 1
    2 large bell peppers
  • 2
    1 medium yellow onion
  • 3
    2 unit garlic cloves

Spices & Seasonings

  • 1
    1 teaspoon dried oregano
  • 2
    0.5 teaspoon red pepper flakes
  • 3
    0.5 teaspoon salt
  • 4
    0.25 teaspoon black pepper

Liquids

  • 1
    2 tablespoon olive oil
  • 2
    0.5 cup chicken broth

Directions

1

Prep Vegetables

Prepare the vegetables by washing and slicing the bell peppers into strips, dicing the onion, and mincing the garlic.

2

Heat the Skillet

Heat olive oil in a large skillet over medium-high heat. Be careful when working with hot oil to avoid splattering and burns.

3

Brown the Sausage

Add the Italian sausage to the hot skillet. Use a wooden spoon to break it into smaller pieces. Cook for about 5-7 minutes, until browned, turning occasionally to ensure even cooking. The meat should have a rich, cooked color and begin to release its juices.

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4

Sauté Vegetables

Add the sliced bell peppers, diced onion, and minced garlic to the skillet with the sausage. Stir well to combine. 'Sauté' the mixture for about 8-10 minutes, until the vegetables are tender-crisp. The peppers should have softened slightly and the onions should be translucent.

5

Add Spices

Stir in dried oregano, red pepper flakes, salt, and black pepper. Cook for another minute until the spices become fragrant. This 'blooming' process enhances the flavor of the spices.

6

Simmer

Pour in chicken broth, stir to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 10-15 minutes. This allows the flavors to meld together. The sauce should have thickened slightly.

7

Reduce Sauce

Remove the lid and let simmer for another 5 minutes. This helps the sauce to reduce.

Recipe Tips

  • For spicier flavor, use hot Italian sausage.
  • Use a mandoline to slice the peppers quickly and evenly.
  • If you don't have chicken broth, vegetable broth or water works as a substitute.
  • Store leftover sausage and peppers in an airtight container in the refrigerator for up to 3 days.
  • For a smokier flavor, you can grill the sausage and peppers before combining them.

Nutrition Facts (per serving)

Calories

450 kcal

Carbs

20g

Protein

25g

Fat

30g

Fiber

5g

Sugar

8g

Sat. Fat

12g

Sodium

900mg

Trans Fat

0.5g

Cholesterol

80mg

Potassium

500mg

Vitamin A

200%

Vitamin C

100%

Calcium

80%

Iron

2%

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