Sausage, Peppers, and Onions Stoup

Also known as Italian Frying peppers. Cubanelle peppers are large and blocky. They are light green in appearance and they mature red. The thin walls of this pepper make it an excellent choice for frying. This pepper is not hot.

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3 Tbsp extra-virgin olive oil
1 1/2 lbs hot or sweet bulk Italian sausage
4 cloves garlic, finely chopped
3 to 4 Cubanelle peppers, seeded and thinly sliced
2 medium-large onions, thinly sliced
2 Tbsp balsamic vinegar
2 cups chicken stock
2 (15-oz) cans or 1 (28-oz) can crushed or diced fire roasted tomatoes
1/4 cup finely chopped parsley
1/2 cup basil leaves, torn
1 cup shredded Parmigiano-Reggiano cheese


Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more.

Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top.

Serves 4.

By Rachael Ray,