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Italian Sausage with Peppers

Italian Sausage with Peppers
Local fairs in these parts are famous for sausage and pepper sandwiches. I came up with my own recipe so our friends and family can savor the tasty treats year-round. —Becki Clemetson, Sharpsville, Pennsylvania
8 ServingsPrep: 40 min. Bake: 35 min.

Ingredients

  • 5 Hungarian wax peppers
  • 1 large sweet yellow pepper
  • 1 large sweet red pepper
  • 2 medium sweet onions, chopped
  • 2 tablespoons olive oil
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1/2 cup water
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 8 Johnsonville® Mild Italian Sausage links (4 ounces each)
  • 8 hoagie buns, split

Directions

  • Seed wax peppers if desired; cut wax and bell peppers into 2-in.
  • pieces. In a large skillet, saute peppers and onions in oil until
  • tender. Stir in the tomatoes, tomato paste, water, garlic, bay
  • leaves and seasonings; heat through.
  • Meanwhile, in a large skillet, brown sausages. Transfer to an
© Taste of Home 2013

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Italian Sausage with Peppers (continued)

Directions (continued)

  • ungreased 13-in. x 9-in. baking dish. Top with pepper mixture.
  • Cover and bake at 350° for 35-40 minutes or until a meat
  • thermometer reads 160°. Discard bay leaves. Serve on buns.
  • Yield: 8 servings.
Nutrition Facts: 1 serving equals 507 calories, 23 g fat (7 g saturated fat), 45 mg cholesterol, 1,295 mg sodium, 54 g carbohydrate, 6 g fiber, 22 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013