Pork and peppers, revisited

Although tonight's dinner is similar in ingredients, pork and peppers, the flavors were different enough to be equally satisfying!

I have signed up for a weekly, or maybe daily, email from AllRecipes.com so I can try a few new "favorites." So far, much success. Here is my, more simplified just as tasty, variation of a recipe titled "Best Ever Sausage with Peppers, Onions, and Beer!" HIGH HOPES...

Ingredients

• 1 tablespoons olive oil
• 1.5 pounds Italian sausage links
• 3 red bell peppers, sliced
• 1 onion, sliced
• 3 cloves garlic, chopped
• 2 (12 fluid ounce) bottles beer
• 1 (6 ounce) can tomato paste
• 1 tablespoons dried oregano
• 2 tablespoons hot sauce
• salt and pepper to taste

Directions

1. Heat olive oil in a large heavy skillet over medium high heat. Add sausage, by squeezing small bites out of the casing. Cook sausage until browned on all sides.
2. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. 
3. Place the red pepper, onion and garlic in the pan. 
4. Stir in the remaining beer and the tomato paste. 
5. Season with oregano, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. 
6. Cover, and simmer until sausage is cooked through.
   

Boiled some orzo, and served with a side of Brussels sprouts. (Leftovers served with long-grain and wild rice.)

Nutritional Information Amount Per Serving  Calories: 724 | Total Fat: 50g | Cholesterol: 89mg