Italian Sausage and Peppers

Do you like Sausage and Peppers? I usually don’t, because the peppers are always way overcooked, at least for my taste. I prefer them tender-crisp, like in a stir-fry. This is the more traditional version, which results in "overcooked" peppers. Or try my version, STIR-FRIED ITALIAN SAUSAGE AND PEPPERS. Take your pick. A lot of people must like the overcooked peppers, because that’s the way most recipes say to cook them!

(based on a recipe from Taste of Home, Apr/May 2003)

1 lb Italian sausage links, cut into 3/4” slices

1 medium green pepper, cut into thin strips

1 medium or ½ large red pepper, cut into thin strips

1/2 medium onion, thinly sliced and quartered

1/2 T butter

1/2 T olive oil

1 firm tomato, coarsely chopped

1 t minced fresh parsley, or 1/2 t dried parsley

dash each salt and pepper

In a large skillet, cook the sausage over medium heat until no longer pink. Add the remaining ingredients. Cover and cook 30 minutes, or until vegetables are tender, stirring occasionally. Serve with a slotted spoon. 

To my way of thinking, this would be best as an omelet filling, or, if you cut the sausage in smaller pieces (say cut it into fourths lengthwise and then into half inch or so slices), as a filling for a quiche.