Sausage, Peppers, Onions, and Potato Bake

Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the sausage pieces and cook until browned, about 5–10 minutes. Transfer the sausage to a large baking dish.

Pour ¼ cup olive oil into the same skillet and add the sliced potatoes. Cook, stirring occasionally, until lightly browned, about 10 minutes. Transfer the potatoes to the baking dish with the sausage.

In the same skillet, cook the bell peppers and onions for about 5 minutes, until they begin to soften. Add them to the baking dish as well.

Pour the white wine and chicken stock over the sausage and vegetables. Sprinkle with Italian seasoning, salt, and pepper. Gently toss to mix everything together.

Bake uncovered for 20–25 minutes, or until the dish is hot, bubbling, and the potatoes are tender.

Serve warm as a hearty main course.

Tip:

If you prefer not to use wine, replace it with additional chicken broth, it will still be rich and flavorful. You can also add a sprinkle of Parmesan cheese before serving for extra depth.