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Italian Sausage And Peppers

Italian Sausage And Peppers Recipe - This classic Italian-American street food is bursting with deep, rich flavors, and you won’t believe how quickly and easily it comes together. To make the dish a little heartier, I decided to add portobello mushrooms. They add extra meaty flavor and texture to the dish.

Fat: 13 g
Carbs: 11.7 g
Net carbs: 8.5 g
Fiber: 3.2 g
Protein: 19.2 g
Italian Sausage And Peppers Recipe


  • 2 tbsp (30 ml) avocado oil
  • 10 oz (283 g) sweet Italian sausage links, cut into thirds
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 5 oz (142 g) portobello mushrooms, sliced
  • Sea salt and black pepper
  • 1 tsp Italian seasoning
  • ½ tsp garlic powder
  • 1 tsp smoked paprika
  • ¼ tsp crushed red pepper flakes
  • 1 tbsp (16 g) tomato paste
  • ½ cup (120 ml) Chicken Bone Broth or store-bought
  • Basil leaves, to garnish
  • Cauliflower rice, to serve

How to make Italian Sausage And Peppers

  1. Heat a large skillet over medium-high heat. Add the avocado oil to the pan and sear the sausage pieces for about 3 minutes on each side. Remove the sausage from the pan and set it aside.
  2. Add the onion, bell peppers and mushrooms to the pan. Sauté the vegetables for about 5 minutes and season with a few pinches of salt and pepper. Continue to cook the vegetables for another 5 to 7 minutes until the peppers have softened. Then add the Italian seasoning, garlic powder, paprika, crushed red pepper flakes and tomato paste to the pan. Stir all the ingredients together and continue to cook for 1 minute.
  3. Pour the broth into the pan and stir to lift up any brown bits from the bottom of the pan. Return the sausage to the pan, stir and turn the heat to medium-low. Simmer the mixture for about 3 minutes just to heat the sausage through. Garnish with fresh basil leaves and serve with cauliflower rice.