Ingredients:

  • 1 lb lean ground Italian sausage
  • 1 tsp extra virgin olive oil
  • 2 large bell peppers (1 red, 1 yellow), sliced into 1/4 inch strips
  • 1 large yellow onion, halved and thinly sliced
  • 3 cloves garlic, smashed and minced
  • 0.5 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 1 tbsp balsamic vinegar
  • 0.25 cup fresh parsley, chopped
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly cracked black pepper

Instructions:

  1. Heat 1 tsp extra virgin olive oil in a large skillet over medium high heat until the oil shimmers and barely smokes. Note: This ensures the meat won't stick.
  2. Add 1 lb lean ground Italian sausage to the pan, breaking it into large chunks with a spoon.
  3. Sear the meat for 3 minutes without moving it until a deep brown crust forms on the bottom.
  4. Crumble the sausage into smaller pieces and cook for 3 more minutes until no pink remains.
  5. Remove the sausage with a slotted spoon, leaving about 1 tbsp of fat in the skillet.
  6. Toss in 2 large bell peppers and 1 large yellow onion, spreading them into an even layer.
  7. Sauté for 5 minutes until the onion edges are golden and peppers are blistered.
  8. Stir in 3 cloves garlic, 0.5 tsp dried oregano, and 0.25 tsp red pepper flakes for 1 minute until fragrant.
  9. Pour in 1 tbsp balsamic vinegar, scraping the bottom of the pan until the liquid reduces to a glaze.
  10. Return the sausage to the pan, season with 0.5 tsp kosher salt and 0.25 tsp black pepper, and garnish with 0.25 cup fresh parsley.