It’s a Good Time for Sausage and Peppers

Here’s my mother’s once-a-week dish

Photo: Aya Brackett

When I was growing up, once a week my mother would make us sandwiches of sauteed green peppers and onions, loads of each.

Red peppers are a sweeter option, and they’re even better with mushrooms and herbs. You can also add about 8 ounces of any fresh chiles, mostly mild with a few hot.

Meat eaters, feel free to add homemade sausage to the cooked peppers and onions. It’s so easy to make homemade sausage meat. Plus, you control the seasoning, so you can make them as seasoned or mild as you like (the quantities below are on the light side).

If you’re not cooking for a crowd, wrap some of the raw sausages individually in parchment paper and freeze in an airtight container to have handy for future meals. You can easily cook them from frozen.

My Mom’s Pan-Cooked Peppers and Onions

Makes: 4 servings
Time: 40 minutes

Ingredients

• 4 tablespoons olive oil, butter, or a combination
• 2 or 3 bell or other sweet peppers (about 1 pound), cored, seeded, and cut into strips
• 2 medium-to-large onions, halved and sliced