• Heat a 12-inch skillet over medium-high heat. Once hot, add 1 tablespoon of olive oil followed by 4-5 pounds Italian sausage. Brown all over—about 2 minutes per side—then transfer to a plate or platter.
• In the same skillet, add another tablespoon of olive oil to the skillet, followed by ½ pound quartered baby potatoes. Season with a big pinch of salt and cracked black pepper.
• Cook these until golden brown, turning frequently for about 8 minutes total. Transfer to the same platter with the sausages.
• Add the remaining tablespoon of olive oil, followed by the 2 chopped bell peppers and ½ chopped red onion. Season with a big pinch of salt and cracked black pepper. Sauté, stirring occasionally, until tender—about 5 minutes.
• Add the sausages and potatoes back to the skillet. Pour 1/3 cup water evenly over the top and cover the skillet with a lid.
• Cook for 10 minutes until the potatoes are tender, lifting the lid for the last few minutes. Taste and season with additional salt and pepper, if needed.
• Finish with ½ cup shredded mozzarella cheese (returning the lid if you want it slightly melted,) lemon zest and juice for ½ a lemon, and 1 tablespoon chopped parsley.

SERVING SUGGESTIONS

• Since this is such a hearty skillet, I like serving this with a crisp green salad or steamed green beans. Something light and crunchy. You can also serve this over creamy polenta or orzo.

SWAP SUGGESTIONS

• Protein: Swap the sausage for shrimp, cubed chicken breast, or pork tenderloin.
• Vegetarian: Swap the sausage for mushrooms or increase the peppers and onions.
• Gluten-free: Check your brand of sausage to make sure it’s gluten free.
• Other: For Sausage + Pepper Subs you can eliminate the potatoes from the recipe and serve the sausage, pepper, and onion mixture on toasted rolls with melted mozzarella on top.

WEEKEND PREP / MAKE AHEAD

• Slice peppers and onions in advance and store in an airtight container.
• Potatoes can be sliced up to 24 hours in advance, submerged in cold water, and stored in an airtight container.
• Chop parsley, and wrap in a damp paper towel and store in an airtight bag.