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6 servings
suggest servings
| 2 | tablespoons | olive oil | |
| 12 | each | hot italian sausages | |
| 1 | each | onion | thinly sliced |
| 1 | tablespoon | garlic | minced |
| 2 | each | sweet red bell pepper | red peppers, seeded, sliced |
| 1 | each | green bell pepper | seeded, sliced |
| 3 | tablespoons | tomato paste | |
| 3/4 | cups | white wine | dry |
| 1 | teaspoon | fennel seeds | |
| 1 | x | salt | |
| 1 | x | white pepper |
Heat the oil in a casserole or large skillet and cook the sausage for 2 minutes on each side. Pour off most of the fat, add the onions, garlic, peppers, tomato paste, wine, fennel seeds, salt and pepper. Cover and cook over low heat for 25 minutes.
I cooked sweet (not hot) sausage thoroughly. Completely drained off all the grease, then I added the olive oil and peppers. I added the onions later since they don't take as long to cook. I used some leftover spaghetti sauce I had instead of tomato paste. I didn't add fennel seeds since I didn't have any. Even though I played with the recipe, it was absolutely delicious. I think it's an easy recipe that will accept lots of variations according to your taste and what ingredients you have on hand. The wine is a must!
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| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 1.0g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 11mg | 0% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 2.0g | 8% |
| Sugars 4.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 29% | Vitamin C | 117% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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In 1604 the French colonized Acadia, the region surrounding present day Nova Scotia. Disputes with Great Britain over the...
I have eaten a great deal of stuffed peppers in my life and these are the best. Who would have guessed walnuts, green olives, raisins...? There are some strange things in there but what a great taste they made. I added a can of diced tomatoes and a cup of salsa. I like mine more moist. After eating them I felt the walnuts although nutritious were hard to find. I wonder how some water chestnuts would be? My hat is off to whoever developed this recipe. Thank you!
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