Cashew Free One-Pan Sausage and Peppers
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Learn more →Ingredients
4 servings
- 2 tbsp olive oil
- 1 ½ lb italian sausage links (sweet or hot)
- 1 large 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 garlic cloves, thinly sliced
- ½ tsp crushed red pepper flakes
- 1 tsp dried oregano
- 1 can (14.5 oz) diced tomatoes, with juices
- ¼ cup low-sodium chicken broth
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage links in a single layer and sear, turning with tongs every 2–3 minutes, until browned on all sides, about 8 minutes total. Transfer the sausages to a plate — they will not be fully cooked through at this point.
- 2
Reduce the heat to medium. Add the onion and all three bell peppers to the skillet and cook, stirring occasionally, until softened and beginning to brown at the edges, about 7–8 minutes.
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