We took a cooking class and learned this recipe. We LOVE it! Roasting the peppers gives it a rustic, slightly smoky layer of flavor. We serve it on top of Allrecipes' 'Pasta with Fennel and Onions,' for an Italian family feast!

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Recipe Summary

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill for medium heat and lightly oil the grate.

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  • Roast red, yellow, and orange bell peppers on the preheated grill until blackened on all sides, about 15 minutes. Turn peppers as they blacken. Transfer peppers to a large resealable plastic bag and close the bag; set peppers aside until cool. Strip off and discard the skins, remove stems and seeds, and dice the peppers.

  • Cook sausages on the grill until browned and no longer pink inside, about 8 minutes per side. An instant-read meat thermometer inserted into the center of a sausage should read at least 160 degrees F (70 degrees C).

  • Heat olive oil in a large skillet over medium heat and cook onion until tender, stirring occasionally, about 5 minutes. Add diced peppers to the onion mixture; cook and stir until heated through. Slice cooked sausages on the diagonal into bite-size pieces and stir into the onion and peppers.

  • Raise heat to medium-high and stir in red wine and oregano. Bring to a boil and cook, stirring often, until the red wine has reduced by one third, about 10 minutes. Season to taste with salt and black pepper.

Nutrition Facts

316 calories; protein 12.8g 26% DV; carbohydrates 8.5g 3% DV; fat 24.3g 37% DV; cholesterol 35.8mg 12% DV; sodium 760.5mg 30% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/13/2016
I following this recipe to a "T" and it was delicious! The peppers had extraordinary flavor and made this dish. I served my on buns as a sandwich. Thanks for sharing this recipe! Read More
(3)

Most helpful critical review

Rating: 2 stars
06/05/2019
Not a huge fan. I make sausage and peppers every couple of months because it's easy and flavorful. I made this as directed and was surprised by how boring and bland the flavors turned out. The roasted peppers recooked in the wine at the end with the oregano ended up turning into an almost spaghetti like sauce just with peppers instead of tomatoes. I think next time I won't waste my time roasting and just cook them at the end with the onions and maybe add some garlic. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
04/13/2016
I following this recipe to a "T" and it was delicious! The peppers had extraordinary flavor and made this dish. I served my on buns as a sandwich. Thanks for sharing this recipe! Read More
(3)
Rating: 2 stars
06/05/2019
Not a huge fan. I make sausage and peppers every couple of months because it's easy and flavorful. I made this as directed and was surprised by how boring and bland the flavors turned out. The roasted peppers recooked in the wine at the end with the oregano ended up turning into an almost spaghetti like sauce just with peppers instead of tomatoes. I think next time I won't waste my time roasting and just cook them at the end with the onions and maybe add some garlic. Read More
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