Super Pepp Recipe

Prepare peppers and aromatics

Preheat the oven to 400°F (200°C) if you plan to roast peppers whole; otherwise heat a large skillet over medium heat. Core and seed the bell peppers and cut them into 1/2-inch strips. Thinly slice the red onion, mince the garlic, and finely mince the jalapeño (remove seeds if you want less heat). Set aside.

If roasting whole: place whole cored peppers on a baking sheet, drizzle 1 tablespoon olive oil and roast 20–25 minutes until skins blistered, turning once. Let cool slightly, then slice into strips. If using skillet method: add 1 tablespoon olive oil to the skillet, add bell pepper strips and sliced onion, sauté 6–8 minutes until softened and beginning to char, then add jalapeño and garlic and cook 1 minute more until fragrant.

While peppers cook, heat a second skillet over medium-high heat. Add 1 tablespoon olive oil and the sliced smoked sausage or chorizo. Sauté 4–6 minutes, stirring occasionally, until edges are browned and some fat has rendered. Remove from pan and set aside with the cooked peppers. Wipe the skillet lightly if needed.

Reserve the shredded mozzarella and grated Parmesan to add later. Ensure cheese is at room temperature for better melting.

In the skillet used for the sausage (medium heat), add the remaining 1 tablespoon olive oil. Stir in the tomato paste and cook 30–45 seconds to caramelize slightly. Add the crushed tomatoes, smoked paprika, dried oregano, red pepper flakes (if using), salt, and black pepper. Stir to combine and simmer gently 5–7 minutes until slightly thickened.

Taste the sauce and adjust seasoning, then stir in the lemon juice. Return the sausage, roasted or sautéed peppers, onion, jalapeño, garlic (if you cooked garlic earlier with peppers, ensure it is incorporated) to the skillet. Toss to coat everything in the sauce and simmer 2–3 minutes to marry flavors.

Reduce heat to low, sprinkle the shredded mozzarella evenly over the pepper-sausage mixture, cover the skillet and cook 2–4 minutes until cheese melts. Sprinkle grated Parmesan and fresh basil/parsley on top just before serving.

If serving on bread: lightly toast the crusty bread slices. Spoon generous servings of the cheesy pepper and sausage mixture onto each slice, garnish with extra herbs and an extra drizzle of olive oil if desired. If serving over rice: spoon mixture over warm cooked rice.

Serve immediately while hot. Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet or microwave.