Italian Sausage with Peppers
Italian Sausage with Peppers
This skillet dinner is so easy to make, and super filling. We always seem to have Italian sausage at the house, so this is a simple way to use it up, while bringing fresh veggies into the dish. The recipe calls for using our convenient bulk Italian sausage, but you can also use our normal mild or hot Italian sausages, just remove the meat from the casing, then cook it according to the recipe. We hope you enjoy this recipe – let us know what you think in the comments below!
- Author
- Lake Geneva Country Meats
- Prep Time
- 10 minutes
- Servings
- 6
Ingredients
- 1 lb Leahy’s Bulk Italian Sausage
- 1 Tbsp Olive Oil
- 2 clove Garlic (minced)
- 1 Red Bell Pepper (cut into 3/4″ squares)
- 1 Yellow Bell Pepper (cut into 3/4″ squares)
- 1 Green Bell Pepper (cut into 3/4″ squares)
- 1 Yellow Onion (cut into 3/4″ squares)
- 10 oz Cherry Tomatoes (cut in half)
- Orzo (cooked)
- Parsley (for serving)
- Parmesan Cheese (fresh)
- (chopped)
- (for serving)
Directions
- Add olive oil to a large sauté pan, and heat to medium heat. Add the sausage and cook until it starts to crumble. Once the meat is crumbling, add the garlic, peppers, and onion. Cook until the vegetables are softened, and the meat is browned. Add the halved cherry tomatoes and stir together.
- Serve the sausage and vegetable mixture over the cooked orzo. Add chopped parsley and parmesan cheese on top. Enjoy!