Anti Inflammatory Gluten Free Sausage and Peppers Skillet
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Learn more →Ingredients
4 servings
- 1 lb gluten free italian sausage links (sweet or hot)
Chef's tipUse the same amount and cook it according to the package directions. It browns well but is leaner than pork sausage, so add a little oil to the pan if it looks dry. - 2 tbsp olive oil
- 1 medium yellow onion, halved and sliced ¼-inch thick
- 1 red bell pepper, seeded and sliced ¼-inch thick
- 1 yellow bell pepper, seeded and sliced ¼-inch thick
- 1 green bell pepper, seeded and sliced ¼-inch thick
- 4 cloves garlic, thinly sliced
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes
- 1 can (14.5 oz) diced tomatoes, with juices
- ½ cup chicken broth
- salt and pepper, to taste
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage links and cook, turning occasionally, until browned on all sides and an instant-read thermometer inserted into the thickest link reads 160°F (71°C), about 10–12 minutes. Transfer to a cutting board and let rest for 3 minutes, then slice into 1-inch rounds.
- 2
Return the skillet to medium heat and add the remaining 1 tbsp olive oil. Add the onion and all three bell peppers and cook, stirring occasionally, until softened and the edges begin to brown, about 7–8 minutes.
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