Sausage and Peppers

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  Sausage, Chicken, Italian(340g)
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  Bell Pepper
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  Bell Pepper
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  Yellow Onion
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  Olive oil(45g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Vinegar, Red Wine(10g)
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  Garlic(10g)
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  1/2 teaspoon kosher salt
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  1/2 teaspoon dried basil
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  Oregano, Dried(3g)
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  1/4 teaspoon ground black pepper
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  Red pepper flakes(1g)
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  Optional For Serving: (Thinly Sliced Fresh Basil, Chopped Fresh Parsley, Freshly Grated Parmesan Cheese)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Slice the Italian chicken sausage into ½-inch rounds. Core and slice the bell peppers into 1-inch strips. Slice the onion into thick wedges. Mince the fresh garlic.
2. 2Heat the olive oil in a large skillet over medium-high heat for 1 minute until shimmering.
3. 3Add the sausage to the skillet and cook 5–7 minutes, stirring occasionally, until browned on both sides and internal temperature reaches 165°F. Transfer to a plate.
4. 4Add the bell peppers and onion to the same skillet over medium-high heat and cook 6–8 minutes, stirring every 2 minutes, until the peppers begin to soften and edges show light browning.
5. 5Return the sausage to the skillet. Add the minced garlic, red wine vinegar, dried oregano, and red pepper flakes. Stir to combine and cook 2–3 minutes over medium heat until fragrant and the peppers reach your desired tenderness.
6. 6Divide the sausage and pepper mixture evenly into 4 airtight containers while hot. Let cool to room temperature before sealing and refrigerating.
7. 7Store covered in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 3–4 minutes, stirring occasionally, until warmed through.