Sausage and Peppers with Lemon-Mint Finish
Ingredients
- 1 poundItalian sausage (mild or hot)
- 3 wholebell pepper (mixed colors)
- 1 wholered onion
- 4 clovesgarlic
- 1 wholelemon
- ¼ cupfresh mint
- 2 tablespoonolive oil
- ·salt
- ·black pepper
Prep
- 01
Dice 3 bell peppers into 1-inch pieces.
- 02
Slice 1 red onion into thin wedges.
- 03
Mince 4 cloves garlic.
- 04
Tear or chop a handful of fresh mint leaves.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage, breaking it into bite-sized chunks as it cooks, until browned and cooked through, about 8–10 minutes. Transfer to a plate.
- 02
Add remaining 1 tablespoon oil to the skillet. Add peppers and onion, cooking over medium-high heat until soft and beginning to caramelize, about 10–12 minutes.
- 03
Stir in garlic and cook until fragrant, about 1 minute.
- 04
Return sausage to the skillet and toss to combine. Season with salt and pepper to taste.
- 05
Remove from heat. Squeeze lemon juice over the top and scatter torn mint leaves across. Serve warm, as is or spooned over crusty bread or pasta.
Spice Tips
For a touch of heat, add a pinch of red pepper flakes when cooking the peppers. A splash of balsamic vinegar just before the lemon adds depth. If you love herbs, fresh basil or parsley works equally well as mint.
This is best served right away while the mint is bright. Pair with crusty bread, polenta, or pasta. Leftovers reheat gently on the stovetop.