Roasted Pepper & Sausage Stew

Roasted Pepper & Sausage Stew


  •     4 red bell peppers sliced
  •     2 large sweet onions thinly sliced
  •     1 T. olive oil
  •     1 t. salt
  •     1 lb. italian sausage links
  •     2 T. butter
  •     3 cloves garlic minced
  •     2 1/2 cups beef or garlic broth
  •     28 oz. diced tomatoes
  •     1/4 cup fresh basil finely sliced
  •     croutons for topping


  1.     Preheat oven to 450°.
  2.     Toss peppers & onions in olive oil. Spread on a foil-covered rimmed baking sheet and sprinkle with salt.
  3.     Roast at 450° for 30 minutes.
  4.     While peppers & onions are roasting, brown sausage links in a large pot. Remove and slice into 1/4-inch rounds.
  5.     Melt butter in the pot with sausage drippings. Saute garlic over low heat until fragrant.
  6.     Transfer half of peppers & onions to the pot and half to a blender. Add broth to the blender and blend on high until smooth, then pour into the pot.
  7.     Add sliced sausage & tomatoes to the pot. Bring stew to a simmer and cook for 10 minutes.
  8.     Add basil and cook for another minute, then remove from heat. Serve hot topped with croutons.

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