Reviewed: Oct. 6, 2008

This will be one of our regular dinners from now on. I used olive oil in place of the butter, added cornstarch and water, and served it with mashed potatoes.

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ByMarce

Cooking Level: Intermediate

Home Town: Lima, Ohio, USA

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Reviewed: Sep. 19, 2008

I loved this recipe, but I too made a few alterations. I used olive oil instead of butter, cut out the dried herbs and used fresh basil only, red instead of white wine and added 1 small can of tomato sauce with the sausage pieces. It came out fabulous.

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mbsosa

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2008

I didn't feel like cooking tonight but I didn't want to "eat out of an envelope" either. This is a perfect dinner when you want something quick, easy, and a little different from the norm. We got the spicy sausage and it was delicious. Made this exactly as written and it was perfect. We had them on brat buns and served w/ a mixed green salad from a bag w/balsamic vinaigrette for an easy throw together meal.

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Sep. 17, 2008

tasted great over penne with a few whole canned tomatoes and their juice mixed in with the wine. Don't be afraid to use only spicy italian sausages; it wasn't too overpowering at all.

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Colin

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Reviewed: Sep. 12, 2008

This is a very good & easy recipe. You can change it to your tastes by adding or subtracting ingredients, very versatile. I added a can of chopped tomatoes this time & it made a good recipe even better. I may experiment even more next time. Thanks for the great recipe!

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TRISH441

Cooking Level: Expert

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Reviewed: Sep. 8, 2008

Delicious! I made it with all red peppers, yellow sweet onion and red wine instead. It came out wonderfully!

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Susan

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Reviewed: Sep. 7, 2008

This is a keeper. I used chicken Italian sausage because that's what my store had on hand. I don't think it would have been any better with regular Italian sausage. I will definitely make this again.

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Lola

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: Sep. 3, 2008

Excellent! This is fast, easy and delicious..I used keilbasa just because it's what I had, and ommited the onions for an allergy. I loved the white wine in it; it gave the dish great flavor!

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Ashleigh

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

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Reviewed: Sep. 2, 2008

I followed the recipes but found the taste to be sort of bland. I did use mild sausage because of my little ones. Not sure if the hot sausage would have made a huge difference.

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cookingmom

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 28, 2008

I have made these several times and they are delicious. A friend dropped by one night after dinner and stood over the plate and kept picking and picking until she ate at least a whole sausage and several pieces of peppers. I decided that I personally prefer a combo of butter and EVOO to saute' and Thyme instead of Oregano.

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sugamoma

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Reviewed: Aug. 27, 2008

This was awesome! Got rave reviews at a recent bbq. This was the first time I ever made sausage and peppers and I was a bit nervous trying out a new recipe but the risk paid off big. It came out just perfect. I used 1/2 sweet and 1/2 spicy sausage because we like the heat. Thank you for the recipe!

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JACKROX

Cooking Level: Intermediate

Home Town: Denville, New Jersey, USA

Living In: Glenwood, New Jersey, USA

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Reviewed: Aug. 22, 2008

Very good recipe! I threw in some shallots & fresh mushrooms I had on hand and served it Italian quesadilla-style on tortillas left over from taco night at my house. Put tortillas on cookie sheet, topped them with sliced provolone then heated them under the broiler just until cheese melted. Then topped them with the sausage & peppers and folded tortillas in half! Wonderfully filling sandwich type way of serving dish and the boys in my house seemed very pleased with the results!

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Cooking Jazzy

Cooking Level: Intermediate

Home Town: Greensboro, North Carolina, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Aug. 22, 2008

I was very disappointed with this recipe. It was just didn't do anything for my husband and I. Very little flavor; just a bunch of peppers and links of sausage thrown together in a pan.

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teachme

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Reviewed: Aug. 21, 2008

I'm pretty new to cooking and this was excellent. Used light lager beer instead of wine and olive oil instead of butter like others suggested. I like grilling so I grilled the sausage first and later returned it to the pan to simmer with the peppers and onions. Will definitely be making this again!

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Jason L.

Cooking Level: Beginning

Living In: Warwick, New York, USA

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Reviewed: Aug. 19, 2008

very easy to make, but i recommed using one pepper of each color. absolutely delicious with a nice risoto dish

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Jamie

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Reviewed: Aug. 16, 2008

Delicious! I used beer as others suggested. Will make again and again.

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Belly

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Reviewed: Aug. 14, 2008

QUICK EASY TO FOLLOW EXCELLENT BLEND OF FLAVOR AND TEXTURE FOR A SIMPLE MEAL

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CARL C. GRIFFIN

Cooking Level: Expert

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Reviewed: Aug. 1, 2008

Awesome recipe! This one has become a favorite at my house!!

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Tracy

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 31, 2008

I loved this recipe, but whenever I make SPO's I use XXX spicy rated Italian sausage from my butcher shop, other than that I really like the spice mixture in this recipe.

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