Tag Archives: bell peppers

Chicken Scarpariello

Chicken scar-par-ri-ello…bet you never heard of this one before. Think sausage and peppers marries chicken cacciatore and they have a menage a trois with hot peppers. This dish is jam-packed with flavor from the get-go, but truth-be-told it tastes even better the next day.

Serves: 6
Prep time: ~10mins
Cook time: ~40mins

Printable Recipe

Get yourself:

  • .25C Extra virgin olive oil
  • .5C Vegetable oil
  • 6 Italian sausage (mixed hot and sweet), keep in casing and cut each link into quarters
  • 4lbs Mixed chicken pieces (I used a fryer pack with legs, thighs, and wings)
  • .5 12oz Jar sliced sweet peppers (reserve juice)
  • 1 12oz Jar sliced hot cherry peppers
  • 1.5lbs Baby Yukon Gold potatoes, cooked and sliced
  • 3 Bell peppers, seeded and cut into strips
  • 2 Medium sweet onions, cut in half through root end and sliced into strips
  • 2 Cloves minced fresh garlic
  • 1C Chicken broth
  • 1/2C Dry sherry or white wine
  • 1/2C vinegar from jar of sweet peppers
  • 1T Dried oregano leaves
  • 1t Garlic powder
  • S&Cracked pepper to taste

Heat up the oil in a large heavy bottomed skillet

Grab your sausages

When the oil in the skillet is nice and hot…

Saute the sausage until browned on both sides, ~5-7mins

When done, remove with tongs to a plate lined with paper towels

In the same skillet, add the chicken and brown on both sides

When chicken is done remove with tongs to a paper towel lined plate, set aside

While the chicken browns start on the veggies

Slice up the bells into strips, about 1/4″ thick

Slice onions in half through the root end and cut each half into strips

Cook and slice up your potatoes

Check this out to see how to make potatoes real quick in the mic:

Quick Cook Potatoes

Cook peppers, onions, and garlic over medium-high until soft and beginning to brown

Once peppers and onions are done you can add in the sausage and chicken…


The sweet peppers, hot peppers, potatoes, oregano, chicken stock, wine, garlic powder, reserved vinegar, and s&p

Stir it all up

Bring to a boil for ~5mins

Reduce heat to simmer and cook ~25 minutes

Taste and adjust for seasoning

Serve as is with some crusty artisan bread, over rice, or throw into some Italian bread for a  badass sandwich

Don’t get me wrong it’s good, but just wait until the next day and you’ll see what I’m talking about


Beef Fah-jee-tas!

Spicy and tender strips of beef, peppers & onions, melted cheddar, and a dollop of sour cream all  rolled up in a warm stone ground tortilla…muy caliente!

Serves 4

Ready in 15mins

Get yourself:

1 Skirt steak cut into strips

4 bell peppers mixed colors

1 Vidalia onion sliced

4T Avocado or Vegetable oil

1T Dried oregano

1.5t Garlic powder

1.5t Seasoned salt

1t Smoked Paprika

1t Chili powder

1t Cumin

.5t Crushed cayenne powder

s&p to taste

Wok pot or something that can handle high heat well

(p.s. click on pics to enlarge and see more detail)

Preheat wok for about 10mins over high heat

Cut up peppers and onions into strips

Toss with s&p, oregano, and 1T oil

Add to wok

They will hiss

Let them cook for about a min and then toss

When you get char marks and peppers & onions are softened you’re good to go

Toss into a glass bowl and prep your beef

Toss beef with oil and dry spices

Add to wok and sear meat for about a min

Flip and finish cooking meat

Shred a mountain of cheese

You can never have too much shredded sharp cheddar

Brush a little oil on a corn tortilla and heat in a non-stick pan until toasty

Spread a little sour cream on tortilla, sprinkle some cheese around and top with hot fajita mix

Top it off with a little more cheese, maybe some salsa or avocado…whatever floats your boat

Me, I like to make Spanish rice with this and stuff some rice in there

Roll up, realize you overstuffed, lift towards mouth and hope the goodness doesn’t fall out the back, take a huge bite…

Make 4 more

Sip some ice-cold cerveza