PREPPING
PEPPERS
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WATCH THE VIDEO
Place pepper top up (L)
Slice down the middle(M)
Tear off green part and pull membrane(white middle) (R) |
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Take cleaned half and clap against your hand(L)
this will make the seed fall out of the half.
Now your pepper is ready for cutting(R) |
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WATCH THE VIDEO
Slice the half and lice long ways(L)
then place the half on its side and slice down(M)
Slice all the pepper to the same size(R)
And place in bowl |
ONIONS
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Using our newly learned onion cut
Take whole Onion (L)
slice off top and bottom (M)
slice onion from top to bottom(R) |
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WATCH THE VIDEO
Peel skin off onion (L)
Place sliced side down and slice long ways.(M)
The turn knife and cut the onions smaller than the peppers (Above)
Cut all the onions to same size(R)
Place in a bowl. |
COOKING TIME
3 Lbs. of Sweet Italian Sausages
2 Lbs. of Onions
3 Lbs of Red Peppers
1 Teaspoon of Olive Oil
2 Teaspoons of Salt
2 Teaspoons of Black Pepper
2 Teaspoons of Dry Basil Leaves
2 Teaspoons of Sugar
1 Can of Whole Peeled Tomatoes
(Prep Time 15 minutes)
(Cook Time 25 minutes)
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Pre-Heat oven to 350 Degrees
Take cooking sheet, line with aluminum foil and spray with non-stick spray
Place sausages in the oven for 10 minutes |
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Turn on medium heat in a large pot
and pour in the Olive Oil |
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| Drop in Onion and stir making sure to stir frequently so the onion does not burn |
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| Once the onions start to sweat (get glossy and see thru) |
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| Drop in our Red Peppers |
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Stir
Don't forget to stir frequently |
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| By this your sausages will be ready so flip them in the oven and cook for another 10 minutes |
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| Using your food processor take your Whole Peeled Tomatoes and Pulse them |
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We are not 100 ready for the Tomatoes so you can put them back
in the can for storage for about 10 minutes |
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DO NOT EAT THE SAUSAGE YET AS IT IS NOT COOKED THRU
take each sausage and slice them in an angle
Cut all the sausage and place them back in the cooking sheet |
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Keep stirring until the peppers are now getting softer.
This will take about another 5 minutes |
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Pour everthing from the cooking sheet
(sausage and juice) |
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| Stir |
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Sprinkle the Salt, Black Pepper, Dry Basil Leaves and Sugar
Mix |
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Once mixed pour in the Made tomatoe puree
Stir |
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Keep stirring from time to time keeping in mind you don't want the onions to stick.
Lower the temperature to Med-Low and let simmer until the Red Peppers are done. |
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The easiest way to see if the Red Peppers are done just take one of
the "corner" pieces like above and taste it this will be the measuring stick for the rest
of your peppers since it is the thickest piece it takes a little longer to cook. |
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| After about 15 minutes the meal is done you can either eat as is |
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Or take some of the Pasta you have made and have waiting for you in the freezer
and serve over them. |
Either way have it, enjoy it, refrigerate it or freeze for a later date.
Any way you have it try it and ENJOY
Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me
CookingMyBrain@hotmail.com.
See you later
Leo
