Best Sausage Bell Peppers And Onions Recipes

Sausage, Bell Peppers, and Onions image

Provided by Eat Eat Youre skin

Categories Meat

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

4 tablespoons extra virgin olive oil
1 lb sweet Italian turkey sausage
2 red bell peppers, sliced
2 onions, sliced
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 cup fresh basil, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 cup marsala wine
1 (15 ounce) can diced tomatoes
1/4 teaspoon red pepper flakes

Steps:

Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides. Remove from the pan and drain.
Keeping the pan over medium heat, add peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes.
Add the oregano, basil, and garlic and cook 2 more minutes.
Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
Serve with pasta, or in Italian buns.

Nutrition Facts : Calories 625.7, Fat 23.8, SaturatedFat 5.8, Cholesterol 59.4, Sodium 1933.8, Carbohydrate 32.4, Fiber 5.3, Sugar 15.8, Protein 19.8

Savory Stuffed Onions, Mushrooms, Sausage and Bell Peppers image

Provided by Aroostook

Categories Vegetable

Time 1h

Yield 42 serving(s)

Number Of Ingredients 20

24 mushroom caps
3 large sweet onions, sliced 1/4 in thick
3 -4 sweet peppers or 3 -4 hot peppers, halved horizontally & seeded
1 cup grated parmesan cheese (optional) or 1 cup romano cheese (optional)
8 ounces cream cheese
3 -5 tablespoons melted butter
1 cup bulk sausage
1/2 cup celery
1 cup onion
oregano
basil
1/2 teaspoon poultry seasoning
salt
pepper, to taste
3 cups Italian style breadcrumbs
3 tablespoons olive oil
2 cups grated parmesan cheese or 2 cups romano cheese
1 tablespoon garlic powder
2 beaten eggs
water, enough to moisten

Steps:

Divide stuffing into three bowls.
In three small fry pans: Brown a cup of favorite sausage and drain on paper toweling.
Sauté a cup of minced onion in butter or cooking spray.
Sauté a ½ cup of minced celery in a bit of butter or cooking spray.
Preheat oven to 350°F.
Stuffed Peppers: Add browned sausage, 1/3 cup sautéed onions, ½ tsp oregano and/or dried basil to 1/3 stuffing mixture.
Add 1 (8-ounce) package cream cheese, softened.
Mix well and stuff pepper halves.
Place on a baking sheet, and bake in the preheated oven 20 to 25 minutes, until stuffing is lightly brown and bubbly.
Stuffed Onions: Brush onions with olive oil.
Add 1/3 cup sautéed onions, ½ cup sautéed celery, ½ tsp poultry seasoning to 1/3 stuffing mix.
Top onion slices with a mound of stuffing and place on a baking sheet.
Drizzle a bit of butter on top and sprinkle w/ grated cheese.
Bake 20-25 minutes.
Stuffed mushrooms: Remove stems from mushrooms.
Chop stems fine.
Coat mushroom caps with oil and set aside.
Add 1/3 cup sautéed onions, and chopped mushroom stems to stuffing mixture.
Stuff caps with mixture.
Place mushrooms on baking sheet.
Drizzle tops with a bit of butter and a sprinkle of grated cheese.
Bake 20-25 minutes.