Quick Sausage and Peppers

I do this for Anne and myself often.  I have to admit to using some shortcuts (pre-prepped veggies).  But it’s a dish were I get to cooking quickly and have a good meal with minimal effort.  We often eat it by itself or over pasta.


  1. 1 lb sweet Italian sausage (6 links)
  2. 10 - 12 tomatoes diced (or 1 28oz can of diced tomatoes).
  3. 4 bell peppers (or 2 bags frozen peppers and onions (might be tabled “stir fry’).
  4. 1 large onion, diced (if you’re using the bags in step 3, you don’t need it).
  5. 2 cloves fresh garlic minced (or 3 tbs dried garlic).
  6. 3 tbs Italian seasoning
  7. Olive Oil
  8. Salt and Pepper to tasts


  1. Preheat a #10 (12”) cast iron skillet with medium low heat.
  2. When skillet is hot, add 2 turns of olive oil.
  3. Add sausage to skillet brown for 4 or 5 mins on all sides.
  4. Slice the sausage into bit sizes pieces (I do this for 2 reasons, I like adding some of the fennel to the sauce and it allows me to skim some of the grease to make this a little healthier).
  5. Add the peppers and onions, cook down for a few minues
  6. Add tomatoes, cook down for a few mins
  7. Add the Italian seasoning and garlic.  
  8. As this all cooks, you’ll start to get liquid from the ingredients, let it simmer for 45 mins.  Stir occasionally.
  9. Skim some of the grease so it doesn’t wind up in your arteries.  
  10. Serve over Pasta, Rice or on a Roll.


  • The photo was does using Anne’s Father’s #8 Le Creuset.  I didn’t realize it was a #8 until I was far into the dish so I had to hold back on some peppers.  Still eats good.
  • Don’t limit this to sausage, the same technique can be used with chicken, beef, or other proteins

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