Saturday, May 7, 2011


Peppers abound in this colourful skillet. Really good!


2   Tablespoon   olive (or cooking) oil
1    Lb               hot Italian sausages, cut into 1 inch pieces

1 1/2   Cup      sliced green pepper
1 1/2   Cup      sliced red pepper
1 1/2   Cup      sliced orange pepper
3/4      Cup      sliced red onion

Prepared chicken broth
Balsamic vinegar
Sun-dried tomatoes, softened in boiling water for 10 minutes before chopping.


Heat oil in large frying pan on medium. Add sausage. Cook for 6 to 8 minutes, stirring often, until browned. Transfer with slotted spoon to paper towels to drain.

Heat 2 Teaspoon drippings in same frying pan. Add next 4 ingredients. Stir. Cook, covered, for 5 to 10 minutes, stirring occasionally, until onion is softened and peppers are tender-crisp.

Add sausage and remaining 3 ingredients. Heat and stir for about 5 minutes, scraping any brown bits from bottom of pan, until heated through. Makes about 6 cups.

"Serve 4"

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