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Italian Sausage and Peppers

If you are craving something seriously satisfying, this sausage and peppers recipe hits every mark. It's bold, juicy, cheesy, and ridiculously easy to make. Think golden-roasted sausages, sweet peppers, caramelized onions, and melted cheese, all piled into crispy bread with a drizzle of rich pan juices.It’s fast to make, packed with flavor, and made from simple, quality ingredients. One bite, and you’ll be hooked.Rustic. Comforting. Completely unforgettable. You’ll be making this one pan recipe on repeat, probably doubling the ingredients, and passing it down for generations.Equipment
Prep Time 10 minutes
Cook Time 1 hour
Servings 6

Equipment

  • knife
  • Chopping-board
  • Large deep pan (cast iron or large skillet)
  • fork
  • Laddle

Ingredients

  • 3 large bell peppers
  • 6 Italian sausages pork with fennel if possible
  • 1 large onion thinly sliced
  • 4 Crunchy bread rolls
  • 4 Sliced provolone 1 slice per bread
  • Mixed dried herbs marjoram, thyme, and oregano
  • Extra Virgin Olive Oil EVOO
  • Salt & Pepper

Instructions

  • Cut off the tops of the bell peppers, slice them in half and remove the seeds. Then rinse and cut each one into strips.
  • Place a large deep pan over medium heat and pour in a generous amount of EVOO. Add the sausages and brown them on both sides, then poke a few small holes in each one using a fork to help release the fat and cook through. Once browned, set the sausages aside.
  • In the same pan, add another 4 tablespoons of EVOO and cook the onions. Pour in 2 tablespoons of water and cook for 3 minutes, stirring occasionally, or until they start to become tender.
  • Add the sliced peppers to the pan and pour in as much oil as needed and stir to combine. Cover with a lid and cook for 10 minutes. Season with salt and pepper, then add a pinch of dried herbs, a splash of water and mix again.
  • Add a touch more EVOO, cover, and cook for another 15 minutes. Remove the lid, give everything a good stir, then cover again and cook for 5 more minutes until tender.
  • After the peppers and onions are cooked (about 20 minutes total), add the sausages back to the pan. Cover with a lid and bake in the oven at 180°C/356°F for another 20 minutes.
  • Slice the crunchy bread rolls in half and drizzle EVOO on both sides of them. Place slices of provolone cheese on one side then bake the rolls for 2 minutes at 180°C/ 356°F, or until the cheese melts and the bread turns lightly golden and crisp.
  • Spoon the sausage and pepper mixture inside each roll adding a drizzle of the EVOO from the pan and don't hold back.

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