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Italian-style Sausages, Onions and Peppers Recipe

Italian-style Sausages, Onions and Peppers

Show: The Essence of Emeril

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (20)

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Average Rating:

Total Reviews: 20

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  • on January 12, 2013

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    I've made this twice with outstanding results. I use 1/2 pound of sweet italian and 1/2 pound hot italian sausage, sometimes pork, sometimes chicken. I make this as a main course and serve with Giada's Cheesy Polenta recipe on the side. Rich, savory, one of my favorite comfort-food meals. I'm thinking the leftovers will be great on an open roll with Giada's marinara and a little shredded parmasean or provolone. Hmmm, the possibilities!

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  • on October 01, 2011

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    This recipe is a keeper!!! I made it the first time two weeks ago, and my hubby has already requested it two more times. It's quick, easy to make, and has a ton of flavor :

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  • on September 19, 2011

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    This is a simple recipe but it tastes good! My family likes sausage and they liked the peppers and onions with the sausage. I like the fact that it doesn't have that many ingredients but it is still tasty.

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  • on June 22, 2011

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    Quick, simple and tasty! I cooked mine on the bbq (too hot in house and added basil instead of oregano. I too served mine with bruschetta and although I could kill a vamipire with how garlicky my breath is, this dinner hit the spot.

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  • on September 13, 2010

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    Making this for two I used two sweet Italian turkey sausages and cut them into rounds. Then I cooked the recipe as written but would probably add more onion next time for personal taste. I served this over toasted bread with some melted fontina cheese and hot sauce on the side for topping. Served on the side was a fruit salad and some dark chocolate and coffee for dessert. While it seems fancy this was quick, simple, and quite inexpensive.

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  • on June 23, 2010

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    I made this for a party that we need to bring a appetizer. I even douled the batch and boy did it fly off the counter. It was so easy to make. I received many compliments

    Thanks Emerill for another great receipe.

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  • on October 31, 2009

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    These always end up in our gameday smorgasboard. Right before I pull the sausages off the grill, I like to split them down the middle and stuff them with mozzarella and provolone cheese.

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  • on January 03, 2009

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    Of course I made some modifications. I cooked the peppers for at least 20 minutes at about 350. I used the frozen breakfast sausage patties that you can cook frozen. As the sausage patties thawed I cut them into peices and mixed with bell peppers, onions, salt, pepper, and garlic powder. Once this mixture was done I added cream cheese and I also used the cheese dip that you buy at the grocery store but is like what is served at Mexican Restaurants...the white cheese dip. I stuffed the peppers and put them back in the oven for about 5 minutes and they were absolutely delicious. Thanks Guy for a great recipe idea.

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  • on February 29, 2008

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    WOW!!!!!!!!!!!UNBELIEVABLE. THIS WAS AN EASY DISH IN NO MATTER OF MINUTES. I LOVE IT AND MY BEST FRIEND MADE IT THE SAME NIGHT.

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  • on October 15, 2007

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    This is a great simple dish. I've made this several times. Its also great if the peppers are substitued with squash.

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