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Italian Sausage and Peppers
Italian Sausage and Peppers
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 mins
Servings: 5 servings
Ingredients
1-2 Tablespoons olive oil
1 pound Italian sausage links (5 sausages)
4 medium bell peppers, seeded and sliced (ant color)
1 large onion, sliced thin
3 cloves garlic, minced
1 cup white wine, or chicken stock
1 (14.5 ounce) can diced tomatoes, drain excess liquid
1 teaspoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground black pepper
salt, to taste
Directions
In a large skillet, heat oil over medium-high heat. Add sausages and cook until browned on all sides. (You do not need to cook it through at this point.) Set aside to cool slightly, then slice into 1-inch slices.
Lower heat to medium. If needed, add another tablespoon oil and add onion and bell peppers to the pan. Cook for a couple of minutes until slightly soft but not completely done.
Pour the white wine or chicken broth into the pan and use a wooden spoon to release any brown bits from the bottom of the pan.
Add the sausages back into the pan. Stir in the diced tomatoes, tomato paste, oregano, basil, black pepper and salt, to taste. Let simmer for about 10 minutes until sausages are cooked through.
Serve on hoagie rolls, if desired.
Enjoy!
Nutrition:
Serving: 1 serving | Calories: 473kcal | Carbohydrates: 12g | Protein: 17g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 949mg | Potassium: 632mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1605IU | Vitamin C: 74.3mg | Calcium: 74mg | Iron: 2.9mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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