Sausage and Pepper Skillet with Tomatoes
Sausage and Pepper Skillet with Tomatoes
Ingredients
For the Skillet
- 1 tablespoon olive oil
- 1 pound ground Italian sausage, mild or spicy
- 1 yellow onion, medium, chopped
- 1 bell pepper, large, any color, cored and chopped
- 1 leek, medium, white and light green parts only, thinly sliced and rinsed
- 3 cloves garlic, minced
- 3 cups broccoli florets, from 1 medium head
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 cup chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the sausage aside.
⏱️ 8 min
- 2
In the same skillet, add the chopped yellow onion, bell pepper, and sliced leek. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min
- 3
Stir in the minced garlic, broccoli florets, dried Italian seasoning, salt, and black pepper. Cook for another 2-3 minutes, stirring constantly, until the garlic is fragrant.
⏱️ 3 min
- 4
Pour in the undrained diced tomatoes and chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 8-10 minutes, or until the broccoli is tender-crisp.
⏱️ 10 min
- 5
Return the cooked Italian sausage to the skillet. Stir everything together and cook for an additional 2-3 minutes to heat the sausage through and allow the flavors to meld.
⏱️ 3 min
- 6
Taste and adjust seasoning as needed. Garnish with fresh chopped parsley, if desired, and serve hot.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sausage and Pepper Skillet with Tomatoes
Ingredients
For the Skillet
- 1 tablespoon olive oil
- 1 pound ground Italian sausage, mild or spicy
- 1 yellow onion, medium, chopped
- 1 bell pepper, large, any color, cored and chopped
- 1 leek, medium, white and light green parts only, thinly sliced and rinsed
- 3 cloves garlic, minced
- 3 cups broccoli florets, from 1 medium head
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 cup chicken broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground Italian sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the sausage aside.
⏱️ 8 min - 2
In the same skillet, add the chopped yellow onion, bell pepper, and sliced leek. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
⏱️ 7 min - 3
Stir in the minced garlic, broccoli florets, dried Italian seasoning, salt, and black pepper. Cook for another 2-3 minutes, stirring constantly, until the garlic is fragrant.
⏱️ 3 min - 4
Pour in the undrained diced tomatoes and chicken broth. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 8-10 minutes, or until the broccoli is tender-crisp.
⏱️ 10 min - 5
Return the cooked Italian sausage to the skillet. Stir everything together and cook for an additional 2-3 minutes to heat the sausage through and allow the flavors to meld.
⏱️ 3 min - 6
Taste and adjust seasoning as needed. Garnish with fresh chopped parsley, if desired, and serve hot.
⏱️ 2 min