The refrigerator is where you’ll find these pickled banana peppers. They go well with pizza, subs, sandwiches, and meat sauce.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (22 ounce) package frozen Johnsonville® Mild Italian Sausage Slices
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano
- ¼ teaspoon red pepper flakes
- 1 Hoagie or sub rolls
Instructions
- In a large skillet, saute the sausage, peppers, onion and garlic in oil until vegetables are tender, about 10 minutes.
- Add tomatoes and pepper flakes. Cook and stir for 5 minutes or until heated through.
- Serve on rolls if desired.
Nutrition Facts
| Calories | 516 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 111 mg |
| Dietary Fiber | 3 g |
| Protein | 31 g |
| Saturated Fat | 15 g |
| Sodium | 2120 mg |
| Sugars | 6 g |
| Fat | 49 g |
| Unsaturated Fat | 0 g |
Reviews
This is a very easy recipe to make and most of all very tasty …
Love this recipe – it was quick and easy and the whole family enjoyed it! I added a little more liquid in the diced tomatoes and then put it over pasta.
very easy to make and filling!
My family LOVED it! I followed the recipe sans Red Peppers Flakes but will add them in when gg not around.
My son and I really liked it. My wife, not so much. She wants everything bland. Will make again for the guys.
1-16-20 ~Since I always have Italian sausage in the freezer and bell peppers in the fridge, this is a handy and easy dish for me to make. For this recipe that called for a specific type of pasta sauce, I just used some pasta sauce (which included black olives) that I had leftover from another time, and it proved to be just enough to use here. I added a glug of red wine to the sauce and tossed this with some penne pasta. Nothing not to like here.
Substituted a can of tomato paste instead of diced tomatoes. Also added a 1/4 stick of butter to the olive oil.
Johnsonville sausage aren’t the best,which I think effected the flavor
You really cant mess this one up. I use large organic peppers, green and red, large onions Spanish and yellow, little rosemary and a mix of different sausages cooked in a tin, with white wine. perfecto! Thank you
Tasted awesome. Can’t go wrong with Johnsonville sausages and this recipe is simple. I used the ingredients, left the sausages whole and slow cooked it for about 5hrs.
I made the recipe as written but probably let it sautee in the pan on low for 10 minutes longer than the recipe calls for. Served on higher quality sub/hoagie rolls. I was worried the taste of the sausage was going to be overwhelming, but everything blended together well! This is going to be a weekend/comfort food go-to!
The recipe turned out great. I used extra onions and assorted peppers and sautéed mushrooms for extra flavor.
I made this with precooked chicken sausage instead of the one the recommended and it was great! I had it with yellow rice on the side and use it to meal prep for the week. Such an easy recipe that you can tweak to your liking
Perfect the way it is! Good low carb meal without the hoagie. I used a spicy sausage and it was terrific! Definitely a keeper
gurll this is so good!!
Delicious!
Lifelong Wisconsinite here – please, please don’t use Johnsonville – try an actual quality product – Usinger’s! There’s no substitute!
I added some tomato sauce and mini penne noodles. Delicious!!!!
I used Johnsonville Hot Links because that is what I had on hand while camping. Some folks ate it on bums and some on rice left over from another meal. It was hearty and a hit and very easy in the camping setting. I will definitely make again.!
Yes I’ve ,ate it several times, I serve it with pasta.
verygood