This easy recipe for Sausage and Pepper Stew is a delicious twist on the classic combination of sausage and peppers.
This pot of stew is a great comfort food dinner! There’s a little pasta in it, so it’s more filling than traditional sausage and peppers. But you can certainly leave out the pasta if you wish to make it lower carb. Make a side salad and grab a loaf of French bread, and you’ll be good to go.
- extra virgin olive oil
- whole sweet Italian sausages
- green bell peppers
- canned tomatoes
- small pasta
- fresh basil
- salt and pepper
How to make Sausage and Pepper Stew:
The complete, printable recipe is at the end of this post.
- Although whole sausages take a little longer to cook through, they stay nice and juicy and they don’t give off too much fat into the stew.
- add in artichoke hearts
- use different colored bell peppers
- add green or black olives
- diced eggplant is a delicious addition
- add sliced mushrooms
I suggest you serve this piping hot in a bowl with some toasted garlic bread or cheesy garlic bread. Sometimes I sprinkle a little Parmesan cheese on top too. Enjoy!
The Best Stew Recipes:
- Chicken Stew with Balsamic Roasted Vegetables
- Greek Beef Stew
- Shipwreck Stew
- Basque Lamb Stew
- Classic Beef Stew
Sausage and Pepper Stew
- 3 tablespoons extra virgin olive oil
- 1¼ pounds sweet Italian sausages (whole)
- 1 medium onion, thinly sliced
- 4 large garlic cloves, finely chopped
- 3 medium green bell peppers, cored, seeded, and cut into thin strips
- One 28 ounce can tomatoes, drained and chopped
- 2 cups water
- ¾ cup uncooked small pasta (such as shells)
- 5 large leaves fresh basil, chopped
- salt and freshly ground black pepper, to taste
- In a large skillet with a lid, heat the olive oil over medium high heat. Add the sausages and onion; cook, moving the sausage around to brown on all sides, until the onions are just tender, about 8 minutes.
- Add the garlic and bell peppers and cook another couple of minutes. Add the tomatoes, water and pasta, making sure the pasta is submerged. (Keep pushing the pasta down into the liquid and do not add more water.) Raise the heat to high and cook until the liquid starts to boil. Turn the heat to medium low, cover, and simmer until the sausages are cooked through and the pasta is tender, about 25 minutes. Sprinkle in the basil and season with salt and pepper.
- Slice sausages and serve.
- Although whole sausages take a little longer to cook through, they stay nice and juicy and they don't give off too much fat into the stew.
- VARIATIONS: Add artichoke hearts, olives or diced eggplant.