Best One Pot Italian Sausage And Peppers Recipes

SAUSAGE AND PEPPERS

Sausage and Peppers image

Italian sausage and peppers in the oven are easy, healthy, and versatile! Serve with rice, pasta, as sandwiches, or on their own. One pan!

Provided by Erin Clarke / Well Plated

Time 45m

Number Of Ingredients 13

Ingredients

1 package precooked Italian chicken or turkey sausage (cut into 1/2-inch rounds (12 ounces))
1 medium red bell pepper (sliced into 1/4-inch strips)
1 medium yellow bell pepper (sliced into 1/4-inch strips)
1 small yellow onion (sliced into 1/4-inch strips)
3 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
2 garlic cloves (minced (about 2 teaspoons))
1/2 teaspoon kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (plus additional to taste)
Optional for serving: (thinly sliced fresh basil, chopped fresh parsley, freshly grated Parmesan cheese)

Steps:

Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper.
Arrange the cut sausage, bell peppers, and onions in the center of the pan.
Drizzle with the olive oil and red wine vinegar, then sprinkle with the garlic, salt, basil, oregano, black pepper, and red pepper flakes. Toss to combine, then arrange in a single layer.
Bake for 25-35 minutes, until the peppers are as tender as you like, tossing once halfway through. Remove from the oven and serve hot.

Nutrition Facts : ServingSize 1 (of 4), about 3/4 cup cooked sausage and peppers, Calories 290 kcal, Carbohydrate 10 g, Protein 14 g, Fat 23 g, SaturatedFat 4 g, Cholesterol 60 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 9 g

EASY ONE-SKILLET SAUSAGE AND PEPPERS WITH RICE

Easy One-Skillet Sausage and Peppers with Rice image

This easy one-skillet recipe combines Italian sausage and peppers with sweet Vidalia onions and rice to make a quick dinner that's ready in 30 minutes!

Provided by Averie Sunshine

Categories 30-Minute Meals

Time 30m

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
1 pound Johnsonville Fresh Italian Hot Sausage Links, de-cased (Johnsonville Fresh Italian Hot Ground Sausage or mild sausage may be substituted)
2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
2/3 cup red bell pepper, seeded and diced small
2/3 cup yellow bell pepper, seeded and diced small
3 to 4 garlic cloves, peeled and finely minced
2 cups dry/uncooked minute or instant rice
2 cups low-sodium chicken broth
1/3 to 1/2 cup fresh Italian flat-leaf parsley leaves, finely minced (stems discarded)
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste

Steps:

To a large skillet, add the olive oil, sausage, onion, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.
Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently.
Turn the heat to medium-low, and add the rice, chicken broth, and cook covered for about 5 to 10 minutes or until rice is tender, done, and all liquid has been absorbed.
Turn off the heat, add the parsley, and stir to combine.
Taste dish and add salt and pepper, to taste. Serve immediately. Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary.

Nutrition Facts : Calories 648 calories, Carbohydrate 41 grams carbohydrates, Cholesterol 98 milligrams cholesterol, Fat 43 grams fat, Fiber 3 grams fiber, Protein 27 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 1233 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 28 grams unsaturated fat

ITALIAN SAUSAGE, PEPPERS, AND ONIONS

Italian Sausage, Peppers, and Onions image

My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!

Provided by GIGI9801

Categories World Cuisine Recipes European Italian

Time 40m

Yield 6

Number Of Ingredients 10

Ingredients

6 (4 ounce) links sweet Italian sausage
2 tablespoons butter
1 yellow onion, sliced
½ red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup white wine

Steps:

Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Nutrition Facts : Calories 461.1 calories, Carbohydrate 7 g, Cholesterol 96.1 mg, Fat 39.4 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 15.2 g, Sodium 857 mg, Sugar 2.9 g

SAUSAGE, PEPPER AND ONION ONE-POT

Sausage, Pepper and Onion One-Pot image

Provided by Rachael Ray : Food Network

Time 2h

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 pounds Italian hot and/or sweet sausages
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons fennel seed
1 red chile pepper, thinly sliced
2 cubanelle peppers, thinly sliced
1 red bell pepper, cored and thinly sliced
2 large red or yellow onions, thinly sliced
4 cloves garlic, thinly sliced
2 tablespoons tomato paste
1/2 cup dry white wine
1 cup chicken stock
1 (15-ounce) can tomato sauce or stewed tomatoes
A generous handful flat-leaf parsley, finely chopped
A loaf ciabatta bread*

Steps:

Place the sausages in a high-sided skillet or Dutch oven and add 1-inch water and 1 tablespoon extra-virgin olive oil to the pan. Bring the mixture to a boil, then reduce the heat a bit and allow the water to boil away. The sausages will gently cook through in the water, and then the oil will crisp the casings up to a deep brown. Remove the sausages to a plate.
Heat extra-virgin olive oil, a couple of turn of the pan, in the same skillet over medium-high heat, stir in fennel seed and chile pepper, then add in the peppers, onions, and garlic as you slice them, season with salt and pepper and cook 15 minutes to soften. Stir in the tomato paste 1 minute, then wine for 1 minute more. Add the chicken stock and canned tomatoes. Finish with parsley.
Slice the sausages on an angle and add to the pot. Cover, cool completely, and store for a make-head meal. Reheat, covered, over moderate heat or in moderate oven.
Crisp up chunks of bread in a warm oven just before serving for mopping up your plate!