Italian Sausage and Peppers

• 1 tablespoon olive oil
• 1 pound Italian sausage links, casing removed
• 1 large red bell pepper, sliced
• 1 large yellow bell pepper, sliced
• 1 large green bell pepper, sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup chicken broth
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat.
2. 2 Add the Italian sausage and cook, breaking it apart with a spoon, until browned, about 5 minutes.
3. 3 Push the sausage to the sides of the skillet and add the peppers and onion to the center.
4. 4 Cook vegetables until softened, about 5 minutes. Stir in garlic, oregano, basil, and red pepper flakes.
5. 5 Pour in the chicken broth, season with salt and pepper, and stir to combine.
6. 6 Cover and let simmer for 10 minutes, allowing the flavors to meld.
7. 7 Taste and adjust seasoning if needed.
8. 8 Garnish with chopped parsley before serving, if desired.

Nutrition

Tips

• Use a mix of sweet and spicy peppers for a complex flavor.
• This dish can be served over pasta or rice for a heartier meal.
• For a make-ahead option, reheat gently on the stovetop with a splash of broth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to maintain moisture.

Serving Suggestions

• Serve with a side of crusty bread to soak up all the delicious juices.
• Pair with a fresh arugula salad for a complete meal.

FAQ