ITALIAN SAUSAGE AND PEPPER BURGERS
Provided by Katie Lee Biegel
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions and peppers and saute until the onions are translucent and the peppers are tender, 6 to 8 minutes. Stir in the tomato paste and cook for 1 minute longer. Remove from the heat.
- Preheat an outdoor grill to medium high.
- Combine both sausages in a bowl. Form into 4 patties. Grill until cooked through, 4 to 5 minutes per side. Top each burger with some of the onions and peppers and 2 slices of cheese, cover the grill and cook until the cheese melts.
- In a bowl, add the mayo and pesto and stir to combine. Spread the rolls with the pesto mayo, add the burgers and banana peppers and serve immediately.
ITALIAN SAUSAGE, PEPPERS, AND ONIONS
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
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
EASY ITALIAN SAUSAGE AND PEPPERS
My sister was hosting a birthday party and asked me to bring sausage and peppers. I'd never made them before, so I altered a braised pepper recipe. Now family members request this dish often.-Jeanne Corsi, Arnold, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook the sausage over medium heat until no longer pink; drain. Add the remaining ingredients. , Cover and cook for 30 minutes or until vegetables are tender, stirring, occasionally. Serve with a slotted spoon.
Nutrition Facts : Calories 224 calories, Fat 17g fat (6g saturated fat), Cholesterol 48mg cholesterol, Sodium 657mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
ITALIAN-STYLE SAUSAGE AND PEPPERS
In this quick and easy sausage and peppers variation, a mix of flavors is brought together with the ease of just adding Classico® Tomato & Basil Sauce.
Provided by Classico
Categories Trusted Brands: Recipes and Tips Classico® Pasta Sauce
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
- Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
- Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
- Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
- Serve in bowls or on rolls as sandwiches.
Nutrition Facts : Calories 563.5 calories, Carbohydrate 47.6 g, Cholesterol 44.6 mg, Fat 31.5 g, Fiber 6 g, Protein 22.9 g, SaturatedFat 8.8 g, Sodium 2169.6 mg, Sugar 13.3 g
CLASSIC BEEF STUFFED PEPPERS
Stuffed red bell peppers are filled with savory beef and rice and baked with prepared spaghetti sauce for a hearty dish that doesn't need a lot of preparation.
Provided by Barry LaRoche
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h20m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large saucepan of water to a boil, reduce heat to medium, and cook red bell peppers in the boiling water until slightly softened, about 5 minutes. Drain and rinse peppers with cold water.
- Stir eggs, 3 cups of spaghetti sauce, instant rice, onion, salt, Worcestershire sauce, and black pepper together in a bowl. Crumble ground beef into the mixture and stir until ground beef is thoroughly combined with sauce and rice mixture.
- Stand peppers in a large baking dish and fill each pepper with beef mixture. Pour 2 cups spaghetti sauce over the peppers. Cover dish with aluminum foil.
- Bake in the preheated oven until peppers are tender, the filling is set, and an instant-read meat thermometer inserted into the middle of a pepper reads at least 160 degrees F (70 degrees C), 55 to 60 minutes. Uncover and top each pepper with 1 tablespoon Cheddar cheese.
Nutrition Facts : Calories 595.1 calories, Carbohydrate 53.4 g, Cholesterol 183.3 mg, Fat 25.7 g, Fiber 8.3 g, Protein 34.9 g, SaturatedFat 9.7 g, Sodium 1404.9 mg, Sugar 23.9 g
EASY ITALIAN SAUSAGE AND PEPPERS
My Mom made these often when I was growing up and I have always loved them! I think this is the most authentic and traditional way to make these.Traditional Sausage and Peppers do NOT have tomato sauce! We always ate them on Italian sub rolls with mustard but you could eat these alone with good crusty bread on the side. This serves 8 and can easily be scaled down or increased depending on how many you want to feed.
Provided by Little Bee
Categories Lunch/Snacks
Time 32m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan, over medium heat.
- Add the sausages and cook, turning frequently.
- You want them browned all over and this takes about 10 minutes.
- Add the onions and stir up the browned bits on the bottom of the pan.
- Then after another 2 minutes, add the peppers, garlic, salt, pepper, and dried oregano.
- After lowering the heat cook for another 5-10 minutes until the vegetables are tender and the sausages are cooked through.
ITALIAN STUFFED BEEF & SAUSAGE BELL PEPPERS
Make and share this Italian Stuffed Beef & Sausage Bell Peppers recipe from Food.com.
Provided by Denver cooks
Categories Meat
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Saute beef, sausage and onion until browned.
- Add garlic and saute 3 minutes Drain fat. Add tomatoes and seasonings.
- Simmer to bring out flavors.
- Add rice.
- Stuff peppers.
- Sprinkle with mozzarella and parmesan cheese.
- Bake in a casserole with some tomato sauce underneath peppers at 350 deg. for 30 to 40 minute until peppers are tender.
Nutrition Facts : Calories 457.1, Fat 27.9, SaturatedFat 10.9, Cholesterol 81.9, Sodium 1104.7, Carbohydrate 23.8, Fiber 4.2, Sugar 8.2, Protein 28.4
ITALIAN STUFFED BELL PEPPERS
This is the recipe my mom always made when I was little, in my Italian family in NJ:) It's very simple but delicious, and I find the simplest recipes are always my favorites.
Provided by Midwest Maven
Categories Peppers
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl mix together the cooked rice and the raw ground beef.
- Add the egg, salt, pepper, and garlic powder to your taste, and mix very well.(I find it's best to mix it with your hands like meatloaf.).
- Prepare the peppers by cutting them in half from top to bottom like an apple, so you have two identical halves. Take off the stem and remove the seeds.
- Fill the pepper halves equally with the rice mixture. Set them down in a 13x9" baking pan that you have put a little of the sauce on the bottom of first.
- Generously spoon sauce over the stuffed top of each pepper and then pour the remaining sauce around the peppers in the pan.
- Sprinkle the top with salt, pepper, and garlic powder.
- Bake at 350°F until the peppers are very soft and tender when tested with a knife.(depending on your oven maybe an hour or so; mine takes longer because my oven is ancient:).
- Spoon the sauce over the peppers at least three or four times while they are cooking. The sauce will thicken slightly as you bake the peppers and get delicious and rich.
- Enjoy!
ITALIAN BEEF AND GREEN PEPPER SANDWICHES
Make and share this Italian Beef and Green Pepper Sandwiches recipe from Food.com.
Provided by Jen Wiehl
Categories One Dish Meal
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim excess fat from beef.
- Heat oil in 10 inch skillet over medium high heat.
- Cook beef in oil about 10 minutes, turning occasionally, until both sides are brown.
- Place beef in 3 1/2 to 6-quart slow cooker.
- Mix remaining ingredients except bell peppers and bread; pour over beef.
- Cover and cook on low heat setting 8 to 10 hours or until beef is tender.
- Remove beef to cutting board; cut into thin slices.
- Skim fat from beef juices in cooker if desired.
- Stir bell peppers into juices.
- Cover and cook on high heat setting 15 minutes.
- Return beef slices to cooker.
- Place 2 slices of bread on each plate.
- Spoon beef mixture over bread.
PEPPERS STUFFED WITH CREAM CHEESE AND SAUSAGE
A delicious, easy stuffed pepper recipe. A go-to if your family loves cream cheese!
Provided by HazelCooks
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a square baking pan with aluminum foil.
- Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Combine cream cheese, Parmesan cheese, bacon bits, and garlic in a bowl. Stir in cooked sausage and season with salt and pepper. Mix with your hands until all ingredients are well combined.
- Scoop sausage mixture into the pepper halves; press lightly to pack. Don't overstuff or understuff. Place in the prepared pan.
- Bake until stuffing has hardened slightly on the top, 18 to 20 minutes. Remove from the oven and immediately sprinkle with Cheddar cheese.
- Let sit for 5 minutes before removing from the pan.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 6.6 g, Cholesterol 73.3 mg, Fat 25.8 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 12.6 g, Sodium 802.5 mg, Sugar 3.4 g
GRILLED ITALIAN SAUSAGE WITH PEPPERS AND ONIONS
Italian sausage, bell peppers, and onions made easy on the grill. You can also serve the sausage in hot dog buns and finely chop the veggies once grilled as a "relish". I like to add a squirt of mustard when I serve them this way.
Provided by Soup Loving Nicole
Categories Meat and Poultry Recipes Pork Sausage
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill.
- Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 7.9 g, Cholesterol 60.7 mg, Fat 22.9 g, Fiber 1.6 g, Protein 16.6 g, SaturatedFat 7.5 g, Sodium 751.7 mg, Sugar 3.3 g
ITALIAN STUFFED BELL PEPPERS
A tasty twist on ground beef stuffed bell peppers. You won't believe how simple but GOOD these are. The red peppers (to us) are the best.
Provided by Stephie Biggs
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef in large skillet and drain.
- Stir in spaghetti sauce, rice, 3/4 cup onions, olives and hot sauce.
- Stuff each pepper until meat sauce gone.
- Place cut side up in lined 13x9 inch pan.
- Bake covered for 35 minutes.
- Remove from oven.
- Top with the rest of fried onions, then shredded cheese.
- Return to oven, uncovered, and bake until golden brown and cheese melted,~5 more minutes.
- ENJOY.
Nutrition Facts : Calories 305, Fat 17.7, SaturatedFat 7.7, Cholesterol 64.2, Sodium 546.7, Carbohydrate 16.2, Fiber 2.3, Sugar 4.7, Protein 19.6
ITALIAN SAUSAGE N PEPPERS SUPPER
I created this sausage and pepper dish after I enjoyed similar at an Italian restaurant. My young son loves it even though it is a little spicy. -Teresa Puszkar of Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions. In a large nonstick skillet, brown sausage over medium heat; drain. Cut sausage into 1/4-in. slices. In the same skillet, saute the peppers, basil, garlic, oregano, thyme, caraway seeds and sliced sausage in oil until peppers are crisp-tender. Stir in tomatoes. Cook and stir until heated through. Drain pasta; add to skillet and mix well.
Nutrition Facts : Calories 327 calories, Fat 12g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 845mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
LINDA'S FANTABULOUS ITALIAN SAUSAGE AND PEPPERS FOR A CROWD
This is my favorite dish to serve at a Pot Luck buffet. You can serve it in a bowl, over pasta or rice, or as a sandwich. I never have one spec of this recipe left over. It is hands down my most requested dish.
Provided by Secret Agent
Categories One Dish Meal
Time 6h
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Heat the olive oil in a large cast iron skillet over medium low heat. Spread the oil in the pan.
- Prick the sausage links to keep them from splitting open while cooking and to avoid getting burned by hot grease. If you like, you can use all sweet or any combination of sweet to hot you like(separate the links).
- Brown the sausages very slowly in the skillet for 40 minutes or until browned all over and sticky.
- If you can, slice them on the diagonal about 1/2 inch thick while they are still in the pan to preserve any liquids and tasty bits. If you can't slice in the pan just do it on a platter to reserve that goodness and re-introduce it to the pan - use a little water to rinse the juices back to the pan.
- Add the garlic and sliced onions to the pan and cook until they are carmelized and soft. You may add water at this point to help loosen the fond, deglazing the pan. Once the pan is deglazed add the herbs to the pan. This may take another 20 minutes to cook.
- Add the peppers and the rest of the water and cook for another 20 minutes. You don't want your peppers to lose all of their color so eyeball them.
- Store in the fridge overnight. In the morning dump everything into crock pots to re-heat and cook on low for 2 - 4 hours. I sometimes reheat in a pan to make sure everything is up to temp before the party.
- A lot of people think there are tomatoes in this dish but there are not.
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