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Sausage and Peppers Recipe

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  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Oven, Sheet Pan Meal
  • Cuisine: Italian-American

Description

ย This Sausage and Peppers recipe is a classic Italian-American dish that’s bursting with flavor! Sliced sausages, colorful bell peppers, and onions are roasted together in the oven with a simple blend of herbs and spices. It’s a quick, easy, and healthy meal that’s perfect for a weeknight dinner or a casual gathering.

Ingredients

Scale
  • 1 (12-ounce) package precooked Italian chicken or turkey sausage, cut into 1/2-inch rounds
  • 1 medium red bell pepper, sliced into 1/4-inch strips
  • 1 medium yellow bell pepper, sliced into 1/4-inch strips
  • 1 small yellow onion, sliced into 1/4-inch strips
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes, plus additional to taste
  • Optional for serving: thinly sliced fresh basil, chopped fresh parsley, freshly grated Parmesan cheese

Instructions

  1. Preheat and Prep: Preheat oven to 400ยฐF (200ยฐC). Line a baking sheet with parchment paper.
  2. Combine Ingredients: Arrange sausage, bell peppers, and onions on the baking sheet. Drizzle with olive oil and red wine vinegar. Sprinkle with garlic, salt, basil, oregano, black pepper, and red pepper flakes. Toss to coat.
  3. Roast: Spread the mixture in a single layer on the baking sheet. Bake for 25-35 minutes, or until peppers are tender, tossing halfway through.
  4. Serve: Serve hot as is, or with suggested serving options (see Notes).

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 4 days.
  • Reheating: Reheat in the microwave or a skillet over medium-low heat.
  • Freezing: Freeze leftovers in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Serving Ideas: Serve over rice or cauliflower rice, in a toasted hoagie bun with provolone cheese, or with pasta and tomato sauce. Sautรฉ leftovers with spinach and top with a fried egg for a tasty brunch.

Nutrition

  • Serving Size: ยผ of recipe
  • Calories: 300
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 4g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 20g
  • Cholesterol: 40mg

Find it online: https://emilyquickdinners.com/sausage-and-peppers-recipe/