Sausage and Pepper Nachos
Prep time 20mins
Cook time 10mins
Serves or Makes: 4

Recipe Card


  • 3 tablespoons olive oil
  • 1 pound (113 grams) ground Italian sausage
  • 2 red bell peppers, seeded and diced
  • 2 green bell peppers, seeded and diced
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons Red Gold tomato paste
  • 1 (14.5 ounce) can Tomato Love 2x more Chilies, drained
  • 1 (12 ounce) bag tortilla chips
  • 4 cups shredded Italian cheese (such as mozzarella and fontina)
  • Giardiniera, for topping
  • Pepperoncini, for topping
  • Parmigiano reggiano, for topping
  • Fresh basil, for topping


  • Step 1

    Preheat oven to 400°F.

  • Step 2

    Add olive oil to a large pot over medium high heat. Add the sausage to the pot and cook until browned and cooked through; about 8 minutes. Remove the sausage with a slotted spoon and set aside.

  • Step 3

    Add the peppers and onion to the pot and cook, stirring occasionally until slightly softened; 5 minutes. Stir in the garlic and cook for 1 more minute.

  • Step 4

    Stir in tomato paste and Tomato Love 2x more chilies. Add sausage back to the pot, stir and cook for an additional 5 minutes until well combined.

  • Step 5

    Line a large baking sheet with parchment paper and spread the tortilla chips out in an even layer. Layer the sausage and peppers mixture and the cheese over the chips.

  • Step 6

    Bake for 5 minutes and then broil for an additional 1 minute until the cheese is melted, bubbly, and browned.

  • Step 7

    Top the nachos with giardiniera, pepperoncini, parmigiana, and fresh basil.