Frying Peppers, Cherry Tomatoes & Chicken Sausage Saute from - fresh, summer Jimmy Nardello frying peppers, cherry tomatoes, and chicken sausage sauteed up with olives, capers, and herbs for a quick delish dish.

Frying Peppers, Cherry Tomatoes & Chicken Sausage Saute

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 as a main
Author Karen Gibson


  • 20 cherry tomatoes sliced into halves or thirds
  • 12 Kalamata olives pitted and halved
  • 1 large clove garlic minced
  • 2 tablespoons capers rinsed
  • olive oil
  • 1 8- ounce link chicken sausage sliced into disks on the diagonal
  • 4 large frying peppers or 2 medium red and/or yellow bell peppers, sliced
  • 1 tablespoon mint chopped
  • 1 tablespoon flat-leaf parsley chopped
  • sea salt and freshly ground black pepper


  • Place the tomatoes, olives, garlic and capers in a bowl. Drizzle with 1 tablespoon of olive oil and fold gently to coat. Season with a big pinch each of salt and pepper. Set aside.
  • Heat one tablespoon olive oil in a large skillet over medium heat, until gently shimmering. Add the sausage and cook until the edges are brown and the sausage is cooked all the way through. Add the peppers and saute until soft and seared, about 5 minutes. Add the tomato mixture to the pan and saute for one minute. Remove from the heat and sprinkle the herbs, salt and pepper over the top.