Donna Rose wrote:
>
> In article >,
> says...
> >>
> >>Is is better to make Italian sausage & peppers in the oven? Or on the stove?
> >>What about a pressure cooker?
> >>
> >>Any good recipes? Which peppers are better.....red, green, or the fancy
> >>yellow/orange ones?
> >
> >
> > I always fry mine, I use Itallian hot sausage, after it is cooked throw a mix
> >of peppers ( I use all color, to make it look better ) cook in the fat from the
> >sausage... yuuummmm
> >Rosie
> >
> I do the same...but add an equal amount of sliced onions as
> well...delicious!
>
> As for color, I like to mix them - it makes for a prettier dish.
What surprised me, watching this thread, is that no one that I
noticed said *Italian peppers* ... that's the kind to use. If I
was going to use bell peppers, I personally would stick to the
green, but then I prefer them to the ripe. Man, nothing like a
sausage and peppers on a nice club roll.
nancy