Best Italian Sausage And Pepper Stew Recipes

ITALIAN SAUSAGE AND PEPPER STEW

Italian Sausage and Pepper Stew image

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

Ingredients

1 package (19.5 oz) Italian turkey sausage (sweet or hot), casings removed, links cut into 2-inch pieces
1 large red bell pepper, cut into bite-size strips
1 large yellow bell pepper, cut into bite-size strips
1 can (14.5 oz) Muir Glen™ Organic Diced Tomatoes, undrained
1 teaspoon dried basil leaves, crushed
8 oz uncooked penne rigate pasta (2 1/2 cups)
Grated Parmesan cheese, if desired

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

SLOW COOKER ITALIAN SAUSAGE AND PEPPER STEW

Slow Cooker Italian Sausage and Pepper Stew image

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

Ingredients

2 lb italian sausage, hot
3 medium sweet peppers
1 large vidalia onion
4 clove garlic
5 medium potatoes
14 oz can(s) tomatoes, canned italian-style and diced
32 oz chicken broth
2 Tbsp crushed tapioca
2 tsp oregano, dried
salt and pepper
2 Tbsp cornstarch, heaping

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.