emergency sausage and peppers question.

i offered to make this for my BIL'S party tomorrow night.
how do i make it without getting the peppers all soggy or too hard? my dh browned the sausage already and cut them into 1/3's..is that ok? theya re about 1 1/2 in thick. do i add onions? im so lost. TIA!

Re: emergency sausage and peppers question.

I usually just slice up the peppers and onion and throw them in a stock pot with a bit of the sausage drippings (if you don't have that use olive oil) and 2 crushed garlic cloves. I keep moving the peppers - stirring up off the bottom until they are the right texture. Since you are prepping them ahead I would not cook them to the desired texture - let them cook until a little harder than you would normally like. Then toss them with the peppers when you are ready to serve and heat them in the oven until warm. If it were me.. I wouldn't actually do the peppers until tomorrow morning. The longer they sit, the softer they get. I might actually have the sausage re-heated separately from the peppers before mixing them in because the sausage (assuming you will refrigerate them tonight) will take longer to heat through.. longer heat, softer peppers.

Good luck!

Message edited 5/7/2010 6:54:00 PM.