Zesty Italian Sausage, Peppers and Onions with Sauce

This easy dish of sausage, peppers, and onions with sauce can be cooked two ways: in a skillet on the stove or on a sheet pan (rimmed baking sheet) in the oven at 400°F for 40 minutes. The sheet pan method is a lifesaver if you prefer a hands-off approach. Just spread everything out, pop it in the oven, and let the magic happen. On the other hand, the skillet technique is perfect when you want a slightly quicker meal with that wonderful sear you can only get on the stovetop. Either way, you're in for a treat! You can also easily customize it by using different types of flavourful sausage or even adding mushrooms.

Instructions:

Traditional Skillet Method:

1. Grill sausages and slice them into rounds. Alternately, slice sausages and cook in a large skillet over medium heat with 1 ½ teaspoon oil to brown (about 8-10 minutes). Remove the sausage from the pan.
2. While the sausage is cooking, slice the peppers and onion. Mince the garlic.
3. Heat the oil over medium heat until it is hot. Swirl to coat the pan. Saute the vegetables with the garlic until softened (about 10 minutes).
4. Add the sausage and any accumulated juices back to the pan to re-heat.
5. Add the Marinara sauce and stir to coat. Taste and adjust seasoning. Serve.

Sheet Pan Method:

1. Slice the sausage into rounds. Slice the peppers and onions. Mince the garlic.
2. Toss the ingredients with 1 tablespoon of oil and bake at 400 degrees F for 40 minutes until browned, stirring halfway through.
3. Put into a bowl and add warmed Marinara sauce. Divide and serve.

Enjoy your Italian Sausage, Peppers and Onions with Sauce!

Note

Here is an efficient way to cut a bell pepper. Simple steps for an easy and safe technique.

1. Preparation: Place the bell pepper on a cutting board with the stem end facing up.
2. Slicing the Sides: Starting from the top, slice down the sides of the pepper. Depending on the number of lobes, you will typically get three or four sections.
3. Removing the Bottom: Cut off the bottom of the pepper.
4. Discarding the Top: The top should be discarded, as it contains seeds and pithy veins not typically used in recipes.
5. Final Slicing: Depending on your recipe, you can now slice the peppers either lengthwise or crosswise. For an Italian sausage and peppers recipe, slicing them lengthwise is recommended.

Following these steps, you can efficiently prepare bell peppers for any dish, ensuring uniform slices and reducing waste.

Original Recipe by Low Carb Maven