While my plum tomatoes are doing wonderfully right now, my peppers are not so much. In fact, I’m a bit bummed at how many we are losing. It seems like they get only so big before they start developing bad spots. Every time, I’m in the garden, I check the peppers to make sure we lose as few as possible.
Despite my focusing on veggies in my meal plans, the onions and garlic in my pantry aren’t lasting as long as I would like. When I prepped garlic yesterday for this dish, I had to toss about a third of the entire head into our compost bin because it was mushy. Ugh! We still have about 7 to 8 heads in the bag. The onions aren’t going to last much longer either. I’m finding bits of mold in the outer skins – yuck!
To use up the onions, peppers, and garlic, I decided to make sausage and peppers for dinner. I’ve never made it before, and only had a vague idea what to do. A quick consultation with the resident chef (my husband) provided me with the simple recipe. I ended up with some leftover pepper and onions which I may throw into scrambled eggs tomorrow morning.
- 1 to 2 Packages of Mild Italian Sausage, cut into links if necessary
- 1 to 3 green and red peppers, chopped, depending on the size
- 1 onion, chopped
- 2 to 3 cloves of garlic, minced
- 1 T of olive oil
- Thoroughly brown the sausage in a large pot. Make sure the sides are deep enough to prevent splattering. I sometimes drizzle a Tablespoon of olive oil on the bottom if the sausage appears to be sticking.
- Remove the cooked sausage and put on a plate.
- Add 1 Tablespoon or more of olive oil, and saute the peppers, onions, and garlic until limp. Put the cooked sausage back in the pan.
- Serve over pasta or rice, and eat.