Italian Sausage with Peppers Recipe

Italian Sausage with Peppers Recipe photo by Taste of Home

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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

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Italian Sausage with Peppers Recipe

Prep: 40 min. Bake: 35 min.

Yield: 8 Servings

40 35 75

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 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.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional 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.

Originally published as Italian Sausage with Peppers in Country Woman August/September 2009, p31