Bake these Easy Sausage and Peppers in the oven and you’ll never go back to making them on the stove! This is my go-to recipe that’s always a hit. A fantastic, one-pot meal ready in under an hour.
It’s graduation party season, and anyone planning a menu should consider making these easy sausage and peppers. This dish is always a hit, and requires little effort.
In fact, it fits the bill if you’re just looking for a delicious dinner that you can get on the table in under an hour. Around here, I make sausage and peppers about once a month, and my family devours this meal. (I make enough for leftovers, too!)
I always use my favorite trio of bell peppers — red, yellow and orange. They are more sweet than green peppers and look gorgeous. I know they are more expensive, but sometimes you can find them on sale. (I bought some for $2.99 a pound the other day.)
All you need to do is place your sausage in a baking pan (a dark roasting pan is ideal for caramelizing), add sliced peppers and onions, drizzle everything with olive oil, and add salt, pepper and garlic powder. Then you’ll bake it uncovered, turning over the sausage and stirring around the vegetables just past the halfway point. Here’s a shot of my loaded pan before baking.
When it’s just my family, and I don’t have much time, I roast the sausage and peppers at 400 degrees for 45 minutes, which will get everything caramelized pretty quickly. Even a few of the onions will start to blacken (we like that.) For parties, I cut each sausage in half for smaller portions and then bake everything at 375 degrees for 90 minutes.
Either way, make sure you have fresh Italian bread on hand to go with it. Or maybe some hoagies.
I love that sausage and peppers are equally at home served on dinner plates with forks and knives or on paper dishes tucked inside rolls. Whether you go fancy or just pick up a sandwich and eat it with olive oil dripping down your chin, I hope you enjoy this!
P.S. You can use kielbasa or chorizo instead of Italian sausage, if you prefer. Just make sure to buy it raw from the meat department; you don’t want to use the pre-cooked stuff.
(Recipe Source: Cooking with Mamma C)