Reviewed: May 3, 2012

OMG!!! this was sooo good I added sauteed mushrooms and fresh minced garlic and this was the best..my kids all teens asked for seconds and thirds

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Reviewer:

shoodygirl

Reviewed: Apr. 29, 2012

This was heaven!! The sauce that cooked down was "icing on the cake" if you will. This recipe is so good, don't change a thing! I will make this again and again.

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Reviewer:

LisaT

Reviewed: Apr. 28, 2012

I have never reviewed anything on this site and I've been using it since 2007. This recipe is AMAZING! I used turkey sausage and it was delicious. Thank you for sharing!

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Reviewer:

kmccoy11

Reviewed: Apr. 15, 2012

Excellent! Used red potatoes cut into small chunks and they browned nicely. Used all chicken stock since I didn't have wine. Added two cloves garlic and some Sazon Complete. This will absolutely be my only sausage, peppers, onions and potato recipe from now on!

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Reviewer:

Janet

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

Reviewed: Apr. 10, 2012

My husband's family loves this meal; it's great to bring to potluck dinners and I never have leftovers to lug back home. Without changing a thing, it's perfect. When I make it just for us at home, however, I make some changes for the kids. They don't like peppers so I replace the peppers with broccoli and they gobble it up. I also tend to leftover cooked sausage which makes it that much easier to prepare. This recipe is easy, delicious, and adaptable. I love it!

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Reviewer:

A.S.G.

Cooking Level: Expert

Home Town: Columbia City, Indiana, USA

Living In: Madison, Connecticut, USA

Reviewed: Apr. 4, 2012

This was alright. I don't really understand all the rave reviews. I used italian turkey sausage and only chicken stock in place of the wine because I didn't have any. I had to bake it about 35 mins because the potatoes were still hard and that caused the peppers to become really mushy and the sausage kind of dry. Maybe the potatoes should not be "thickly sliced". It was pretty easy and tasted ok. Not the best thing I have ever made, but I would make it again in a pinch since it doesn't require a lot of ingredients or work.

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Reviewer:

Misty Darnell

Cooking Level: Intermediate

Home Town: Gurnee, Illinois, USA

Living In: Burlington, Wisconsin, USA

Reviewed: Mar. 27, 2012

Great recipe, I followed the instructions...it was great. I also made it again with a slight variation, I did not have wine or stock, I used Italian salad dressing (already mixed) and topped with Parmesan cheese prior to baking, I had no complaints.

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Reviewed: Mar. 25, 2012

Really enjoyable meal. I cut the recipe in 1/2 and used a cast iron skillet to brown the meat, cook the potatoes and soften the vegetables. The mixture filled a 9x13 pan. Used 3 medium potatoes instead of 2 large but will bump to 4 next time, since my boys aren't big veggie eaters.

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