Italian Sausage And Pepper Stew Recipes

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HOMEMADE ITALIAN SAUSAGE STEW



Homemade Italian Sausage Stew image

One day when I was preparing Italian sausages, I decided to do something different. After browning them, I put the sausages in a pot and added other ingredients, ending up with this stew that my husband and I like very much. We have four grown children and will soon celebrate our 50th wedding anniversary!

Provided by Taste of Home

Categories     Dinner

Time 1h40m

Yield 6 servings.

Number Of Ingredients 16

1-1/2 pounds Italian sausage links, cut into 1-inch pieces
3 cups water
4 medium potatoes, peeled and cut into chunks
2 medium carrots, cut into chunks
2 celery ribs, cut into chunks
2 small onions, cut into wedges
1/4 cup Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon each dried basil, thyme and rosemary, crushed
1 bay leaf
Salt and pepper to taste
3/4 cup ketchup
1/2 large green or sweet red pepper, cut into chunks
1 tablespoon minced fresh parsley
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • In a Dutch oven, over medium heat, brown sausage; drain. Add the water, potatoes, carrots, celery, onions, Worcestershire sauce and seasonings. Bring to a boil. Reduce heat; cover and cook over low heat for 1 hour or until sausage is no longer pink and vegetables are tender. , Add the ketchup, green pepper and parsley; cook 12-15 minutes longer or until pepper is tender. Discard bay leaf. , Combine cornstarch and cold water until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts :

ITALIAN SAUSAGE AND PEPPER STEW



Italian Sausage and Pepper Stew image

Close your eyes and imagine a visit to New York's vibrant Little Italy, home to dishes like this easy pasta, topped with sautéed peppers and sausage.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

1 package (19.5 oz) Italian turkey sausage (sweet or hot), casings removed, links cut into 2-inch pieces
1 large red bell pepper, cut into bite-size strips
1 large yellow bell pepper, cut into bite-size strips
1 can (14.5 oz) Muir Glen™ Organic Diced Tomatoes, undrained
1 teaspoon dried basil leaves, crushed
8 oz uncooked penne rigate pasta (2 1/2 cups)
Grated Parmesan cheese, if desired

Steps:

  • In 6-quart Dutch oven, cook and stir sausage and bell peppers over medium-high heat about 8 minutes or until sausage is no longer pink; drain.
  • Reduce heat to medium-low. Stir in tomatoes and basil; cover and simmer 10 minutes.
  • Meanwhile, cook and drain pasta as directed on package. Serve sausage and peppers over cooked pasta; top with cheese.

Nutrition Facts : Calories 550, Carbohydrate 58 g, Cholesterol 125 mg, Fiber 5 g, Protein 43 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 7 g, TransFat 1/2 g

ITALIAN SAUSAGE, PEPPERS, AND ONIONS



Italian Sausage, Peppers, and Onions image

My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!

Provided by GIGI9801

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

6 (4 ounce) links sweet Italian sausage
2 tablespoons butter
1 yellow onion, sliced
½ red onion, sliced
4 cloves garlic, minced
1 large red bell pepper, sliced
1 green bell pepper, sliced
1 teaspoon dried basil
1 teaspoon dried oregano
¼ cup white wine

Steps:

  • Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
  • Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
  • Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Nutrition Facts : Calories 461.1 calories, Carbohydrate 7 g, Cholesterol 96.1 mg, Fat 39.4 g, Fiber 1.6 g, Protein 17.1 g, SaturatedFat 15.2 g, Sodium 857 mg, Sugar 2.9 g

SPICY SAUSAGE AND PEPPER STEW



Spicy Sausage and Pepper Stew image

Reduced-fat hot Italian sausage helps make this hearty pepper stew a Healthy Living recipe. Serve with crackers and prepare to wow the crowd!

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 9 servings, 1 cup stew and 5 crackers each.

Number Of Ingredients 8

3/4 lb. (12 oz.) reduced fat hot Italian sausage, cut into 1/2-inch-thick slices
1 medium green pepper, chopped (about 1 cup)
1 stalk celery, sliced
2 Tbsp. flour
1 can (14 oz.) reduced sodium beef broth
2 cans (14-1/2 oz. each) no-salt-added diced tomatoes, undrained
2 cans (15-1/2 oz. each) kidney beans, drained, rinsed
45 unsalted tops saltine crackers

Steps:

  • Cook sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain.
  • Add flour; cook and stir 1 minute. Stir in broth, tomatoes with their liquid and beans. Bring to boil; reduce heat to low. Cover; simmer 20 minutes, stirring occasionally.
  • Serve with crackers.

Nutrition Facts : Calories 250, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 15 g

SAUSAGE-AND-PEPPER STEW



Sausage-and-Pepper Stew image

This stew of peppers, onions, tomatoes, and hot Italian sausage makes a colorful, piquant accompaniment to Sea Scallops with Sherry and Saffron Couscous.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

3/4 pound hot Italian sausage
1 medium yellow onion, cut into 1/4-inch-thick half-moons
1 medium green bell pepper, seeds and ribs removed, cut into 1/2-inch-thick strips
1 medium red bell pepper, seeds and ribs removed, cut into 1/2-inch-thick strips
1 1/2 teaspoons coarse salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 twenty-eight-ounce can whole tomatoes, seeded and chopped
1/4 cup loosely packed fresh flat-leaf parsley, coarsely chopped

Steps:

  • Remove casings from sausage; crumble into 1-inch pieces. Heat a large saute pan over medium heat. Add the sausage; cook, stirring often, until browned and cooked through, about 8 minutes. Remove the sausage from the saute pan with a slotted spoon; set aside.
  • Pour off all but 1 tablespoon of fat from the pan. Return to medium heat; add the onion. Saute the onion until it is just beginning to brown and soften, about 5 minutes. Add the peppers; continue to cook for 10 minutes more.
  • Add salt and pepper. Add tomatoes; bring to a boil, and then lower to a simmer until vegetables are tender and the sauce has reduced and thickened slightly, about 12 minutes more.
  • Return sausage to pan; cook just enough to heat through. Stir in parsley; adjust seasoning with salt and pepper.

SLOW COOKER ITALIAN SAUSAGE AND PEPPER STEW



Slow Cooker Italian Sausage and Pepper Stew image

I LOVE a good sausage and pepper sandwich, so much so, I wanted to try and make a stew with the same hearty flavors and robust color. This is a fabulous slow cooker dinner, served with garlic bread on the side to sop up every last drop! I buy the bag of peppers with one each of red, orange and yellow for visual impact.

Provided by C.J. Sharpless

Categories     Other Soups

Time 5h

Number Of Ingredients 11

2 lb italian sausage, hot
3 medium sweet peppers
1 large vidalia onion
4 clove garlic
5 medium potatoes
14 oz can(s) tomatoes, canned italian-style and diced
32 oz chicken broth
2 Tbsp crushed tapioca
2 tsp oregano, dried
salt and pepper
2 Tbsp cornstarch, heaping

Steps:

  • 1. Coarsley chop veggies - potatoes cut to about 1 and a half inch pieces. Line the bottom of a 5 - 6 qt. slow cooker with the potatoes. Brown sausages whole (I use hot, but mild or sweet will taste just as good!) in pan, and place in single layer on top of potatoes. Saute peppers, onions, and garlic in a little oil in pan about 2 minutes to just soften edges. Deglaze pan with some of the broth to get all that good flavor, and pour evenly over top of the sausages. Sprinkle the tapioca over the pepper mix. Next layer, pour tomatoes with juice evenly on top of peppers. Oregano, salt, and pepper sprinkled, then finish by pouring chicken broth over everything. DO NOT MIX! Leave in layers.
  • 2. Cook on LOW for 4 hours. Remove sausages and let rest. Turn heat to HIGH, add 2 heaping tablespoons of cornstarch mixed with a little water to pot and stir in. Slice up the sausages, return to pot - stir in. Cover and continue cooking on high for 20 minutes or until sauce has thickened slightly. Serve with grated parmesan and garlic bread.

ITALIAN SAUSAGE & QUINOA STEW



Italian Sausage & Quinoa Stew image

I like how the sweetness of the orange and yellow peppers blends with the spiciness of the Italian sausage. If you have trouble finding quinoa, substitute rice or tiny pasta in this recipe. -Marietta Slater, Justin, Texas

Provided by Taste of Home

Categories     Dinner

Time 5h20m

Yield 8 servings.

Number Of Ingredients 16

5 Italian sausage links (4 ounces each), casings removed
1/2 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 each medium green, sweet orange and sweet yellow peppers, cut into 3/4-inch pieces
1 cup quinoa, rinsed
1 medium zucchini, cut in half lengthwise and sliced into 1/4-inch slices
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1 (14-1/2 ounces) can beef broth
Minced fresh cilantro

Steps:

  • In a large skillet, cook sausage and onion over medium heat 5-7 minutes or until sausage is no longer pink, breaking sausage into large crumbles; drain. , Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in beans, corn, peppers, quinoa, zucchini, garlic, seasonings, tomatoes and broth. Cook, covered, on low until vegetables and quinoa are tender, 5-6 hours. Sprinkle with cilantro.

Nutrition Facts : Calories 363 calories, Fat 17g fat (5g saturated fat), Cholesterol 38mg cholesterol, Sodium 1188mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 8g fiber), Protein 17g protein.

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