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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