Italian Sausage Peppers and Onions

Directions

Prepare the Ingredients: Start by slicing the bell peppers and onions. Mince the garlic and set it aside.
Cook the Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook until browned on all sides, about 7-10 minutes. Remove the sausage from the skillet and set aside.
Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the sliced onions and bell peppers. Cook, stirring occasionally, until the vegetables are tender and the onions are caramelized, about 10-15 minutes.
Add the Garlic and Herbs: Add the minced garlic, oregano, and basil to the skillet. Stir well to combine and cook for another 1-2 minutes until the garlic is fragrant.
Combine and Cook: Return the sausage to the skillet, nestling it among the peppers and onions. Reduce the heat to medium-low, cover, and simmer for another 10 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
Serve: Garnish with fresh parsley if desired. Serve hot, either on its own, over a bed of rice or pasta, or in a hoagie roll for a delicious sandwich.

Sausage Variations: Try using chicken or turkey sausage for a lighter option. You can also mix and match mild and hot sausages to suit your taste.
Vegetable Additions: Add sliced mushrooms or zucchini for extra veggies and flavor.
Spicy Kick: If you love heat, add a pinch of red pepper flakes or a diced hot pepper when sautéing the vegetables.

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.
Freeze: This dish freezes well. Place leftovers in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Side Dishes: Serve this dish with a simple green salad, garlic bread, or roasted potatoes.
Drinks: Pair with a robust red wine like Chianti or a cold Italian beer.