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Sausage, Peppers and Onions Stoup

  • 4servings
  • 27minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsSelenium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoons extra-virgin olive oil

  2. 1 1/2 pounds hot or sweet bulk Italian sausage

  3. 4 cloves garlic, finely chopped

  4. 3 to 4 cubanelle peppers, seeded and thinly sliced

  5. 2 medium-large onions, thinly sliced

  6. 2 tablespoons balsamic vinegar

  7. 2 cups chicken stock

  8. 2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes

  9. 1/4 cup finely chopped parsley leaves

  10. 1/2 cup basil leaves, torn

  11. 1 cup shredded Parmigiano-Reggiano

Instructions Jump to Ingredients ↑

  1. Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more.

  2. Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top.

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