Sausage and Peppers is an Italian classic! This is a bit redesigned with loose Italian sausage turned into a stir fry.

Italian Sausage and Peppers Stir Fry is one of the easiest yet tastiest dishes to make in a hurry. This is also a dish you can add to. For example you could serve this tucked into side rolls, over pasta, over cauliflower rice, or with fried potatoes. I  like it just as it it, but I  encourage you to stretch it even further for your family as needed.

What Sausage do I Use for Sausage and Peppers Stir Fry?

Use loose Italian sausage, bright bell peppers (which are sweetest) and some onion. I  like my peppers softened, and I will fry them first with onion on a medium low heat. Once they are mostly softened, I add in a few garlic cloves, which I  later remove and then the sausage, which cooks fairly quickly. How fast is that? A dish in about twenty minutes or less!

If you think the pan has too much grease from the sausage, use paper towels to sop some of it up. 

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What’s the Pan to Use for Stir Fry?

Stir fry recipes are easy and flexible. You can use a non-stick pan, a stainless steel frying pan or good old fashioned cast iron frying pan. Keep you heat on medium, and use oil as needed.

How do you Cut the Peppers and Onions?

I like to cut my peppers and onions in slivers for this recipe.

What could I add to Sausage and Peppers Stir Fry Recipe?

• Add Mushrooms.
• Add Onions.
• Put the sausage and peppers into a frittata.
• Add white beans for heft. (Rinse can in water, drain, and add in with some olive oil).
• Add macaroni (add olive oil, pecorino cheese).

More Italian Sausage Recipes

We love Italian sausage around here and have quite a few recipes to share with you that are EASY.

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Italian Sausage and Peppers Stir Fry

Easy Sausage recipe with strips of onion and bell pepper. Add optional mozzarella cheese.

Course Entree

Cuisine Italian

Keyword bell peppers, Italian sausage, peppers

Prep Time 15 minutes minutes

Servings 4 Servings

Ingredients

• 1 tablespoon olive oil
• 1 pound loose Italian Sausage
• 2 red bell pepper
• 4 ounces mozzarella cheese optional, can use more or less

Instructions

• Heat oil in pan of choice on medium. You may only need a tablespoon to moisten the pan. Use more if needed.
• Make sure you crumble the sausage before frying. Add a garlic clove in first and stir fry the sausage.
• Cut the bell pepper into slivers. Take all seeds outs.
• Cut the onion into slivers.
• Once the sausage is nearly cooked through, add the onion and peppers and continue cooking, and stirring until the peppers are softened.
• If you want to add in mozzarella cheese, cover with cheese and place in oven on upper rack for about 10 minutes at 375. degrees F 190 C.

The post Italian Sausage and Peppers Stir Fry appeared first on Spinach Tiger.

This is the third sausage-crusted pizza I’m sharing here, and might be my favorite. After all, peppers go so amazingly well with Italian sausage. Unlike the broccoli rabe sausage crusted pizza which requires pre-cooking the broccoli rabe, raw thin slivers of raw bell peppers go right on the pizza saving lots of time.

First, you must prepare the sausage crust. There is no fat-head dough, grains or gobs of mozzarella in the crust, just delicious Italian Sausage. Take the sausage out of the casing or buy it loose.

Place the sausage on a piece of parchment paper on your baking sheet.  Cover with a piece of plastic wrap and roll out. Take the plastic off.  Bake on a baking sheet. You will see a pool of oil, once baked. 

Note: If you use turkey sausage, you will have less oil and it still tastes good.  

Drain the oil that comes out of the sausage, top with a cup of mozzarella, slivers of red and yellow bell peppers, top with fresh basil and enjoy! The whole pizza has about 7 carbs. How’s that?

In case you still don’t understand how this is made, we have a video for you below.

Frequently Asked Questions for Sausage Crusted Pizza

How do you easily roll sausage?

You must use plastic wrap or parchment. Otherwise the sausage due to the fat will stick to your rolling pin.

Do you have to use a rolling pin?

No, you can smooth out with your hands, but a rolling pin will be much easier, and the pizza crust will be even, so I recommend using it.

Ingredients for Sausage Crusted Keto Pizza

What kind of sausage should I use?

Whatever you love. We love a combination of spicy and mild Italian sausage. We buy it loose, but you can buy it in links and take it out of the casing. You can also use chicken Italian sausage, but I’ve not used that and not sure how well it crisps up.

How much will my crust shrink?

It does shrink about an inch at least and will yield a lot of fat. This is why using a baking sheet works. After baking for ten minutes, pour out the grease, pat dry with paper towels.  

What kind of cheese should I use?

The cheese that works the best is the mozzarella that comes in a bag and is low moisture. However, you can use fresh (keeping in mind it’s moisture level), or a combo of your favorite cheeses. We made this with three cheeses in this version.

What tomato sauce should I use?

Here’s where I am very picky. I hate jarred sauces and find them a waste and too often full of sugar and too acidic. I like to take a good can of San Marzano Tomatoes (like the Cento Brand) and before I start rolling the sausage, I break up with my hand, cook down with a little olive oil and oregano or basil, salt and pepper. One can give you more than enough for one pizza and you can freeze in little baggies for your next pizzas.

My pizza is soggy. What did I do wrong?

You may not have drained the grease, patted down with paper towels. Also you need to wait a few minutes prior to cutting. Done properly, you should be able to pick up with your hand.

What do I do with the left over peppers if I want to have all these colors?

So glad you asked. Cut them all, lay them out on a tray, freeze and then put into a plastic bag. Make this low carb skillet cheesesteak with cauliflower. 

Always know you can write me with any questions you have or leave in the comments below. I answer each and every one.

More Ideas for Spinach Tiger Sausage Crusted Pizza 

Sausage Crusted Pizza with Broccoli Rabe

Sausage Crusted Three Cheese Pizza

Homemade Pizza Sauce

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Sausage Crusted Keto Pizza with Multi Colored Peppers

Low Carb, Keto Friendly Pizza where Sausage is used for the Crust. (Sausage and Peppers)

Course Pizza

Cuisine Italian

Keyword basil, bell peppers, Italian sausage, keto pizza, pizza sauce, sausage crust

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 6 slices

Equipment

• Parchment Paper
• cast iron griddle

Ingredients

• 1 pound Italian sausage
• 2 tablespoons olive oil
• 1 cup tomato sauce Recipe below or use your preferred jarred sauce
• 1 cups grated mozzarella cheese more if you like
• 2 tablespoons Pecorino Romano Cheese
• 1/4 teaspoon sea salt or more to taste
• 1/4 teaspoon black pepper
• 1 handful fresh basil

Pizza Sauce

• 1 tablespoon olive oil
• 1 clove garlic
• 1 can San Marzano Tomatoes chopped with juice
• 2 tablespoons fresh oregano or basil or dried Italian seasoning
• 1/2 teaspoon sea salt or more to taste
• 1/2 teaspoon black pepper or more to taste

Instructions

• Make pizza sauce first (below) or use your own favorite tomato sauce.

Make Sausage Crust

• Preheat oven to 400 degrees F.
• Use loose sausage. If you have sausage links, remove from casing. spread out with fingers onto baking sheet. Use parchment paper for bottom and plastic wrap for top. Use rolling pin to roll out as thin as you can without forming holes. Place plastic on top of sausage and roll. You will not need any binders.
• Sausage will shrink about an inch all around and will yield a good amount of oil.
• Bake for 10 to 15 until sausage is browned.

Make Pizza

• Once sausage is cooked, sop up any grease with paper towels.
• Add about 1/2 cup tomato sauce to pizza crust.
• Add mozzarella cheese.
• Scatter bell peppers evenly over entire crust.
• Bake for 10 minutes or until cheese is melted.
• Sprinkle grated pecorino romano cheese if desired.
• Put fresh basil on pizza.
• Serve immediately, cutting into six pieces.

Make Pizza Sauce

• Add olive oil to saucepan.
• Add garlic. Fry for one minute but be careful not to burn. If burn, thrown all out, start over.
• Using your hands, squeeze tomatoes into sauce pan. Include juice.
• Add tomatoes, salt, pepper, fresh herbs in whole form to later be removed.
• Cook on low while making the pizza crust. This doesn't take long.
• Use a stick blender to blend smoothly if desired.
• Season sauce with oregano or basil.

Video

Notes

You can use turkey Italian sausage. 

The post Sausage Crusted Keto Pizza with Peppers appeared first on Spinach Tiger.

This was the first time I have ever cooked with pork shoulder steaks. Standing at the butcher counter at Whole foods, I spotted the pork steaks and saw the dish in the my head. I purchased two for under $8. It’s not that you will get an extraordinary amount of meat, but you will get enough for this dish I had in mind.

There was enough bone and fat to render a lot of flavor, but the meat would have to be braised for a very long time. I envisioned, tomatoes and green beans very similar to a dish I made here. I added an array of colorful peppers, some onion and garlic, herbs and red wine.

What is Pork Shoulder Steak?

Also known as a pork blade steak, they are cut from the pork shoulder and contain the blade bone  and meat from several muscles. They are fatty and can be tough if not cooked properly. While some cooks will fry them, I prefer a slow, long braise.

What Tomatoes Make the Best Sauce to Braise the Pork Should Steak?

I am forever shouting out the Cento San Marzano Tomatoes. They have the least amount of pulp, and taste the sweetest to me. I added one can of water, 1/2 cup of red wine, knowing I would be cooking this in a slow cooker for about 8 hours.

The meat will flavor the sauce and the sauce will tenderize the meat.

Ingredients for Braised Pork Shoulder Steak Stew

In this recipe I used two cans per two steaks, 6 cups or so of fresh green beans and 3 colored bell peppers. You could add in potatoes to this recipe and it would be divine. You could add in some zucchini squash if it’s summer time.  I added the vegetables after the meat was braising for two hours.

How to Serve Braised Pork Shoulder Steak with Tomatoes

If you are eating grains, this would be delicious on polenta or grits the way I served this veal osso bucco. Or, you could serve it with these parmesan mashed potatoes, as I did with this Italian Roast Beef. Or you could just eat it like this for a grain free dinner. It’s even better the next day.

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Braised Pork Shoulder Steak

Braised with Tomatoes and Green Beans for a delicious Pork steak stew.

Course Entree

Cuisine Italian

Keyword braised pork steak, Green Beans, pork steak

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Servings 4

Ingredients

• 2 pork shoulder steaks
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves
• 1/2 onion, diced
• 3 bell peppers cored and sliced
• 2 pounds green beans trimmed
• 2 zucchini sliced
• 2 cans San Marzano Tomatoes

Instructions

• Season Pork steaks with salt and pepper.
• Heat pan to medium high. Add oil. Once oil is hot, add seasoned pork steaks.
• If using a dutch oven, set pork steaks aside to start sauce.
• Add onion and garlic to hot oil to soften. Make sure garlic only gets golden.
• Add peppers. Saute for a few minutes to soften. Add Zucchini. Cook for a few minutes.
• Chop up tomatoes from can or break up with hands, add in juice.
• If using dutch oven, add tomatoes to veggies. Add pork steak back in. Add in green beans. Season with salt and pepper. Cook for on low for 4 hours.
• You can transfer all of this to a crock pot, cook on low for six hours. Pork steak will be fork tender.

The post Braised Pork Steak Recipe with Tomatoes, Green Beans, Peppers appeared first on Spinach Tiger.

I got this new Le Creuset in Marine blue for my birthday, and I couldn’t wait to use it. This is a five quart braiser and it’s perfect to first brown meat and then put it in the oven.

Why is this combination of peppers and onions taste so good with Italian roasted chickens thigh

The onions caramelize. The peppers melt and the vegetables make their own sauce. The Italian roasted chicken thighs become so tender, when you eat the chicken as a full bite with some of those veggies, it melts in your mouth.

Roasted Chicken thighs are awesome with a medley of bell peppers, onions and garlic. If you added nothing else, this would still be that dish you will hope has enough for leftovers! I’m not sure why there aren’t more dishes with roasted peppers, but there needs to be.

Once the peppers cook down and the onions caramelize, the flavors will be incredible. I only used three large peppers for this dish, but feel free to use more peppers and lots of onions and garlic. You might think you’re starting with too many peppers, but they will reduce down.

You can feel free to enjoy each tender, juicy bite. Instead of potatoes, I used low-carb, purple-top turnips. If you’re not familiar with turnips, you might be interested in this post. 

I used herbs de provence for the herbs and finished with a bit of fresh Italian parsley. You can use fresh rosemary and thyme.

Sometimes I included Italian sausage, sometimes I didn’t. I threw them in raw and they cooked away, swimming in those great flavors. At any rate, the sausage can be part of tomorrow’s lunch!

We love chicken thighs in this house.

Mediterranean Chicken Thigh with Olives

Tumeric Chicken Thighs with Sweet Potatoes

40 Clove Garlic Chicken

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Italian Chicken Thighs with Peppers, Onions

Chicken thighs roasted in the oven with peppers and onions.

Course Entree

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• avocado oil
• 4 chicken thighs
• 2 drumsticks or more thighs
• 2 Italian Sausage links see notes
• 1 large Vidalia onion
• 3 large bell peppers of various colors see notes
• 8 cloves of garlic
• 2 turnips peeled and cut into quarters or smaller (or potatoes)
• 1 teaspoon or more of herbs de provence
• salt
• pepper

Instructions

• Salt chicken thighs for one hour, leaving out at room temperature if you have time.
• Heat oil in large frying pan. Brown chicken on medium high until the skin is browned. I do this because the skin doesn’t get as crispy in the oven. This will aid in that.
• Clean out pan if this is the pan you are using to roast. A big cast iron braiser, roasting pan, or sheet pan will also work.
• Slice onions, medium thickness about 1/4 inch.
• Seed and slice peppers into strips.
• Peel garlic cloves.
• Layer the onions, peppers, chicken. The juice from the chicken will fall into the vegetables.
• Add garlic cloves whole.
• If adding sausage, add in raw sausage links.
• Add turnips.
• Add olives.
• Bake at 375 degrees F. for 45 -60 minutes until the sausage and onions are caramelized.

Notes

You don’t have to include Italian sausage to make this dish. We don’t always do that, but it’s really awesome if you do.

As far as peppers and onions, you can add more. They will cook down considerably.

The post Italian Roasted Chicken Thighs with Peppers, Onions appeared first on Spinach Tiger.

I put my cheese steak in a skillet. The perfect eat out of the pan meal. I was going to line it with potatoes (which is still on my mind), but thought that thinly sliced, fried cauliflower might be a better idea.

Of course, you can stuff this into a big fat hoagie bun if you want. No matter how you do cheese steak, it’s hard to go wrong, as long as everything is cooked right.

I do not like what you get in those stands where the meat is microwaved or steamed as well as soggy peppers and onions. In order for me to like it, the meat has to be slightly crispy.

Provolone or Mozzarella is best for Skillet Cheese Steak Recipe

As far as cheese, I have no idea how cheese whiz became the thing and I don’t care, because that’s never happening in the Spinach Tiger kitchen. I opted for provolone cheese (for the flavor) for my skillet cheese steak,  but would be comfortable with fontina or mozzarella too.  Just don’t go all goat cheese or brie on me. Those don’t work. I even like this skillet dish with no cheese, because onions and peppers and steaks and crispy cauliflower have it going on.

OXO sent me the Chef’s Mandoline 2.0 to try out, and it made slicing very easy.

This Chef’s Mandoline 2.0  is amazing. It will create up to 21 different cuts with thickness settings in 0.5-mm intervals, straight and wavy blades, and built-in julienne and French fry blades. The thing I like the most about the mandoline is that there are no parts to store (or misplace). There is a dial to turn that will give you several options, including perfectly cut fries, thick or thin. There is a two sided blade for straight slices and waffle cuts. 

I love their products and I shout them out all the time. I use them every single day.  You can find more about this product here.

Be careful. The Chef’s Mandoline is  sharp, so do keep it on lock at all times, when not using it and far far away from children who like to play with buttons. I would store this in an upper shelf that kids can’t reach. Treat it like a very sharp knife.

This Red Pepper was so easy to cut and look at how uniform those slices are. I made a version without the peppers and it wasn’t as tasty, so don’t skip them.

You can choose to make your own thinly sliced steak. In this picture, I froze rib eye and then cut it on it’s edge. Once I got too close, I used a knife.

You can eat skillet cheese steak right from the pan, or make it brunch and top it with an egg! Notice I put some fried sage in the dish with fresh thyme. I tend to grab whatever herbs are in my garden!

If you want to know how to oven bake an egg I have a recipe and video here.

Of course, you can do make this without cheese. Either way, it’s so good!

Follow us on instagram to see the back stories and mini-videos in the Spinach Tiger Kitchen.

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Skillet Cheese Steak with Cauliflower

A low carb take on cheese steak, adding in extra vegetables such as cauliflower.

Course Entree

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2

Author Angela Roberts

Ingredients

• 1 red bell pepper
• 1 small head cauliflower
• 1 medium onion
• coconut oil for frying
• 6 ounces of thinly sliced steaks frozen made for steak sandwiches (see notes
• sea salt
• 1 teaspoon Italian seasoning or various fresh herbs of your choice.
• black pepper
• 2 - 3 slices of provolone cheese or mozzarella cheese
• 1/4 teaspoon crushed red pepper optional

Instructions

• Slice cauliflower as thinly as possible. Slice bell pepper, and onions.
• I used one skillet, frying each component separately in coconut oil, and drained on paper towels.
• It may take three batches to do cauliflower, but it will fry quickly.
• Once peppers and onions are done, put them and the frozen steak (breaking it up) into the skillet. Stir and fry until steak is done.
• Remove to paper towels.
• Reline the skillet with cauliflower, steak and onion/pepper mixture.
• Top with cheese.
• Place under broiler for about 3-5 minutes, watching carefully.

Notes

You can make your own steak, by freezing rib eye steak, and using the mandoline to make thin slices.

The post Skillet Cheese Steak with Cauliflower appeared first on Spinach Tiger.