Sausage and Peppers Recipe
With robust Italian sausage and tri-color bell peppers, this Sausage and Peppers Recipe is hearty and wholesome with plenty of flavor.
Servings: 4 servings
Calories: 973kcal
Ingredients
- 2 pounds Italian sausage links either sweet, spicy, or a combo
- 2 tablespoons avocado oil
- 3 bell peppers yellow, red, and green, sliced into thin slices
- 2 medium onions sliced into thin slices
- 6 cloves garlic minced
- 24 ounces pasta sauce whatever is your favorite
- ½ cup fresh basil torn, for garnish
- 4 small zucchini spiralized OR cooked pasta OR hoagie rolls, for serving
Instructions
- Cook the 2 pounds Italian sausage links using your preferred method: in a 350°F oven for 20-25 minutes, in a well-oiled skillet for 10 minutes per side, or on a medium-high grill for 10 minutes per side, until they reach an internal temperature of 145°F. Remove from heat, let cool for at least 5 minutes, and then cut into thin diagonal slices. Set aside.
- In a large skillet, heat 2 tablespoons avocado oil, and add in the 3 bell peppers, 2 medium onions, and 6 cloves garlic. Cook until just slightly tender but not mushy, about 5 minutes. Add in the 24 ounces pasta sauce and sausage slices and heat until warmed through, about 2 minutes.
- Remove from heat and garnish with ½ cup fresh basil. Serve with zoodles (see notes), cooked pasta, or as a sandwich on hoagie rolls.
Notes
- To serve with zoodles: Spiralize 4 small zucchini and spread the zucchini noodles out on a large, clean kitchen towel. Sprinkle with 1 teaspoon sea salt and let rest for 15 minutes. Pat dry using another clean kitchen towel. Stir into finished sausage and peppers to serve!
Nutrition
Serving: 1g | Calories: 973kcal | Carbohydrates: 29g | Protein: 39g | Fat: 80g | Saturated Fat: 27g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 38g | Cholesterol: 172mg | Sodium: 2486mg | Potassium: 1886mg | Fiber: 7g | Sugar: 17g | Vitamin A: 4083IU | Vitamin C: 172mg | Calcium: 128mg | Iron: 6mg
