ITALIAN SAUSAGE AND PEPPERS
This fast and easy Italian Sausage and Peppers is the perfect anytime dinner recipe. A tasty one skillet recipe that is low carb and gluten free.
Provided by Rosemary Molloy
Categories Main Dish
Time 35m
Number Of Ingredients 8
Steps:
- In a large pan add the olive oil and sliced sausage, cook turning often, for approximately two minutes on medium heat or until lightly browned.
- Add the sliced peppers, spices and water. Cover the pan and cook on low/medium heat for approximately 15 minutes, turning occasionally.
- Remove the cover and cook stirring occasionally (so it doesn't burn) on medium/high (not too high) heat for approximately 10-15 minutes or until cooked. Serve immediately. Enjoy!
Nutrition Facts : Calories 376 kcal, Carbohydrate 9 g, Protein 12 g, Fat 33 g, SaturatedFat 10 g, Cholesterol 57 mg, Sodium 746 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
ITALIAN SAUSAGE AND PEPPER STEW
Close your eyes and imagine a visit to New York's vibrant Little Italy, home to dishes like this easy pasta, topped with sautéed peppers and sausage.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In 6-quart Dutch oven, cook and stir sausage and bell peppers over medium-high heat about 8 minutes or until sausage is no longer pink; drain.
- Reduce heat to medium-low. Stir in tomatoes and basil; cover and simmer 10 minutes.
- Meanwhile, cook and drain pasta as directed on package. Serve sausage and peppers over cooked pasta; top with cheese.
Nutrition Facts : Calories 550, Carbohydrate 58 g, Cholesterol 125 mg, Fiber 5 g, Protein 43 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 7 g, TransFat 1/2 g
ITALIAN-STYLE SAUSAGE AND PEPPERS
In this quick and easy sausage and peppers variation, a mix of flavors is brought together with the ease of just adding Classico® Tomato & Basil Sauce.
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
- Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
- Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
- Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
- Serve in bowls or on rolls as sandwiches.
Nutrition Facts : Calories 563.5 calories, Carbohydrate 47.6 g, Cholesterol 44.6 mg, Fat 31.5 g, Fiber 6 g, Protein 22.9 g, SaturatedFat 8.8 g, Sodium 2169.6 mg, Sugar 13.3 g
HOMEMADE ITALIAN SAUSAGE STEW
One day when I was preparing Italian sausages, I decided to do something different. After browning them, I put the sausages in a pot and added other ingredients, ending up with this stew that my husband and I like very much. We have four grown children and will soon celebrate our 50th wedding anniversary!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a Dutch oven, over medium heat, brown sausage; drain. Add the water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender. , Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf. , Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts :
ITALIAN SAUSAGE STEW
Make and share this Italian Sausage Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large Dutch oven, brown sausage over medium heat; drain.
- Add in water, potatoes, carrots, celery, onions, Worcestershire sauce, and seasonings.
- Bring mixture to a boil; lower heat; cover and simmer for 1 hour or until sausage is not pink and vegetables are tender.
- Add ketchup, green pepper, and parsley.
- Cook an additional 12-15 minutes or until pepper is tender.
- Throw out bay leaf.
- Mix together cornstarch and cold water; blend until smooth; stir into stew.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
EASY ITALIAN SAUSAGE AND PEPPERS
My Mom made these often when I was growing up and I have always loved them! I think this is the most authentic and traditional way to make these.Traditional Sausage and Peppers do NOT have tomato sauce! We always ate them on Italian sub rolls with mustard but you could eat these alone with good crusty bread on the side. This serves 8 and can easily be scaled down or increased depending on how many you want to feed.
Provided by Little Bee
Categories Lunch/Snacks
Time 32m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan, over medium heat.
- Add the sausages and cook, turning frequently.
- You want them browned all over and this takes about 10 minutes.
- Add the onions and stir up the browned bits on the bottom of the pan.
- Then after another 2 minutes, add the peppers, garlic, salt, pepper, and dried oregano.
- After lowering the heat cook for another 5-10 minutes until the vegetables are tender and the sausages are cooked through.
SAUSAGE-AND-PEPPER STEW
This stew of peppers, onions, tomatoes, and hot Italian sausage makes a colorful, piquant accompaniment to Sea Scallops with Sherry and Saffron Couscous.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Remove casings from sausage; crumble into 1-inch pieces. Heat a large saute pan over medium heat. Add the sausage; cook, stirring often, until browned and cooked through, about 8 minutes. Remove the sausage from the saute pan with a slotted spoon; set aside.
- Pour off all but 1 tablespoon of fat from the pan. Return to medium heat; add the onion. Saute the onion until it is just beginning to brown and soften, about 5 minutes. Add the peppers; continue to cook for 10 minutes more.
- Add salt and pepper. Add tomatoes; bring to a boil, and then lower to a simmer until vegetables are tender and the sauce has reduced and thickened slightly, about 12 minutes more.
- Return sausage to pan; cook just enough to heat through. Stir in parsley; adjust seasoning with salt and pepper.
SPICY SAUSAGE AND PEPPER STEW
Reduced-fat hot Italian sausage helps make this hearty pepper stew a Healthy Living recipe. Serve with crackers and prepare to wow the crowd!
Provided by My Food and Family
Categories Recipes
Time 40m
Yield Makes 9 servings, 1 cup stew and 5 crackers each.
Number Of Ingredients 8
Steps:
- Cook sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
- Add flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.
- Serve with crackers.
Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g
ITALIAN SAUSAGE STEW WITH ROSEMARY GARLIC MASH
When on a budget, try whipping up this hearty and cheap midweek stew
Provided by Good Food team
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 12
Steps:
- Fry the sausages in 1 tbsp oil in a casserole dish until brown. Remove. Tip in the carrots, celery and onion and cook for 10 mins, adding the chopped rosemary and half the garlic for the final min. Add the lentils, tomatoes and stock. Return the sausages, bring to the boil, cover and simmer for 20 mins. Remove the lid and cook for a further 10-15 mins until lentils are soft. Season.
- Meanwhile, boil the potatoes until tender. In another pan, heat the milk, remaining garlic and rosemary until just about to boil, then turn off heat. Drain the potatoes well.
- Sieve the hot milk over the rest of the potatoes and mash with the remaining oil, then season. Serve with the stew.
Nutrition Facts : Calories 616 calories, Fat 29 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 3.91 milligram of sodium
SAUSAGE STEW (WITH PEPPER, ONIONS AND POTATOES)
Make and share this Sausage Stew (With Pepper, Onions and Potatoes) recipe from Food.com.
Provided by Chef Bob Martino
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat olive oil to a medium high heat in Dutch oven or heavy pot. Add the sausage and cook on all sides. About 15 minutes.
- Add garlic and stir for a minute or two. Add peppers and onions, stirring to coat with oil. Add tomato paste, diced tomato, potatoes and tomato sauce. Stir to combine.
- Add seasonings, cheese, and water. Stir once more. Bring to a simmer and cook for about 45 minutes.
- Potatoes should be tender. Sprinkle liberally with Romano cheese. Serve with garlic bread and a salad. Makes 6 servings.
Nutrition Facts : Calories 358.1, Fat 17.5, SaturatedFat 4.6, Cholesterol 28, Sodium 1374.3, Carbohydrate 34.1, Fiber 6.9, Sugar 13.7, Protein 20.2
SPICY SAUSAGE AND PEPPER STEW
Make and share this Spicy Sausage and Pepper Stew recipe from Food.com.
Provided by Ludwigj
Categories Stew
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- COOK sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
- ADD flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.
- SERVE with crackers.
Nutrition Facts : Calories 120.4, Fat 0.8, SaturatedFat 0.1, Sodium 340, Carbohydrate 22.8, Fiber 6.1, Sugar 5.5, Protein 7
HUNGARIAN LECSO - PEPPER, SAUSAGE AND TOMATO STEW
Here is an ancient dish which originated in Serbia. Lecso is very versatile and essentially, is a stew of onions, various shaped and sized peppers including hot and yellow banana peppers, tomatoes and paprika. By adding sliced Kolbász, it becomes a main dish. Served as a side dish with any breaded meat; veal or pork is a perfect match. Excellent with scrambled eggs for breakfast! Many people refer to this is the Hungarian Ratatouille.
Provided by Chef Czegeny
Categories Peppers
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- METHOD: In a heavy, straight-sided sauté pan or a casserole (like a Dutch Oven), melt three generous tablespoons of delicious lard.
- Prepare all peppers, core, devein and cut into 4-6 long narrow wedges.
- Cut onions into ½ moon slices. Place onions and peppers into the lard on high heat. Stir-fry until it becomes like a stew, cooked, but still firm; only about 6-8 minutes - no longer, you want the integrity of the peppers to remain in tact and the bright colours to stay. Then, add all seasonings, stewed tomatoes and paste.
- Adding the Hungarian Sausage: Take 1 pair of Hungarian Kolbász (Sausage) and slice it on the "diagonal" - the visual effect is important. You can add the slices right into the pepper stew and let it stew together if it's not too dry. Other sausage variations like Debrecen are ideal, but the drier ones, like the Gyulai sausage are exceptionally delicious. Note: if the sausage is too dry - stew beforehand in ½ cup water in a shallow saucepan for 10-15 minutes before adding it to the peppers. (Add both stewing liquid and sausage to the peppers).
- Let simmer until all flavours are melded; about 4-6 minutes. Warning - when you are stirring, use a wooden slotted spoon so as not to break up the peppers - you are not going for baby food!
- Serving Suggestions: Serve with fluffy white jasmine rice and/or fresh Hungarian white bread. You can jazz it up or play it down. However you use, it you will find it to be very complimentary with a variety of your favourite dishes.
ITALIAN SAUSAGE AND PEPPERS STIR FRY
You can cook it with hot Italian sausages as in the directions below or you can make it with mild or sweet sausages. If you do, you may want to omit the peppers and add either a touch of honey, syrup, or brown sugar, and sliced tart apples . Either way, I think I'd keep the onions...but that's a personal choice. You can also add chili flakes or parsley or any herb/spice that suits your tastes. If you want to serve it over pasta, you can add a can or two of spaghetti sauce and slice the sausauges before frying. This recipe is so versatile, you can't go wrong.
Provided by Ranikabani
Categories Stew
Time 25m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a large frying pan.
- Add onions and garlic and fry till golden brown.
- Add sausages and cook till almost done.
- Add peppers and seasoning.
- Cook until veggies are tender.
SLOW COOKER ITALIAN SAUSAGE AND PEPPER STEW
I LOVE a good sausage and pepper sandwich, so much so, I wanted to try and make a stew with the same hearty flavors and robust color. This is a fabulous slow cooker dinner, served with garlic bread on the side to sop up every last drop! I buy the bag of peppers with one each of red, orange and yellow for visual impact.
Provided by C.J. Sharpless
Categories Other Soups
Time 5h
Number Of Ingredients 11
Steps:
- 1. Coarsley chop veggies - potatoes cut to about 1 and a half inch pieces. Line the bottom of a 5 - 6 qt. slow cooker with the potatoes. Brown sausages whole (I use hot, but mild or sweet will taste just as good!) in pan, and place in single layer on top of potatoes. Saute peppers, onions, and garlic in a little oil in pan about 2 minutes to just soften edges. Deglaze pan with some of the broth to get all that good flavor, and pour evenly over top of the sausages. Sprinkle the tapioca over the pepper mix. Next layer, pour tomatoes with juice evenly on top of peppers. Oregano, salt, and pepper sprinkled, then finish by pouring chicken broth over everything. DO NOT MIX! Leave in layers.
- 2. Cook on LOW for 4 hours. Remove sausages and let rest. Turn heat to HIGH, add 2 heaping tablespoons of cornstarch mixed with a little water to pot and stir in. Slice up the sausages, return to pot - stir in. Cover and continue cooking on high for 20 minutes or until sauce has thickened slightly. Serve with grated parmesan and garlic bread.
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