Sausage and Peppers Hoagie

An Italian-American street-fair classic, sausage and peppers found a natural home stuffed into soft hoagie rolls. Sweet or hot links meet blistered bell peppers and onions for a quick, hearty dinner that needs little more than a skillet.

Serves 4

Estimate for one serving

• 620 cal
• 28g protein
• 42g carbs
• 37g fat
• 5g fiber

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Ingredients

• 4 links (about 1 lb / 450 g) Italian sausage links (sweet or hot)
• 1 large green bell pepper
• 1 large red bell pepper
• 1 large yellow onion
• 2 tbsp olive oil
• 3 cloves garlic cloves
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 rolls hoagie rolls
• 1/4 cup or 4 slices optional: marinara sauce or provolone cheese

Instructions

1. 1Slice the green bell pepper, red bell pepper, and yellow onion into thin strips; mince the garlic cloves. Set aside.
2. 2Heat olive oil in a large skillet over medium-high heat.
3. 3Add the sausage links to the skillet. Cook, turning occasionally, until browned on all sides and cooked through (internal temperature 160°F), about 10-12 minutes. Remove sausages to a plate and cover to keep warm.
4. 4In the same skillet, add the remaining olive oil. Add the sliced peppers and onions.
5. 5Sauté the peppers and onions for 6-8 minutes until they begin to soften and caramelize at the edges.
6. 6Add the minced garlic, dried oregano, salt, and black pepper. Stir and cook for 1-2 more minutes until fragrant.
7. 7Slice each cooked sausage link lengthwise (or into bite-size pieces if preferred).
8. 8If using, warm marinara sauce in the skillet or microwave. Optionally lay a slice of provolone on each roll to melt slightly under the hot filling.
9. 9Split the hoagie rolls lengthwise without cutting all the way through. Layer the sliced sausages into each roll, then top generously with the sautéed pepper-and-onion mixture. Spoon on marinara if desired.
10. 10Serve immediately while hot. Optional: wrap in foil for 2 minutes to let flavors meld.