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Baked Sausage, Peppers, and Onions Recipe

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4.2 from 9 reviews

This hearty Baked Sausage, Peppers, and Onions recipe combines flavorful Italian sausage with colorful bell peppers and sweet onions, all roasted together for a perfect weeknight meal. The dish is simple to prepare and results in tender, caramelized vegetables and juicy, browned sausage, ideal served with crusty Italian bread or on hoagie rolls for sandwiches.

Ingredients

Sausage

  • 2 pounds sweet Italian sausage (or chicken sausage, kielbasa, or chorizo)

Vegetables

  • 4-6 bell peppers (red, yellow, and orange, sliced)
  • 1 large onion (sliced)

Seasonings & Oil

  • 3 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 dash garlic powder

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (205°C). Lightly spray a dark roasting pan or a baking sheet with cooking spray for easy cleanup and to prevent sticking.
  2. Prepare the Peppers: Rinse the bell peppers and dry them thoroughly. Cut a circle around the stems to remove them and halve each pepper. Remove all seeds and membranes, then cut the halves again. Finally, slice each piece into 1/2-inch wide strips for even roasting.
  3. Slice the Onion: Trim the ends of the onion and peel off the outer skin. Cut the onion in half, then slice each half vertically into strips to match the size of the peppers.
  4. Arrange Ingredients in the Pan: Lay the sausages in a single layer in the prepared pan. Add the sliced bell peppers and onions evenly around and on top of the sausages to ensure even cooking.
  5. Season and Oil: Drizzle the olive oil evenly over the sausage and vegetables. Sprinkle salt, black pepper, and garlic powder thoroughly on each row of sausage and vegetables to fully season the dish.
  6. Bake: Bake uncovered for 45-50 minutes. After 30 minutes, turn the sausages over and stir the vegetables to promote even browning and cooking. The sausage should be browned on the bottom before turning. For ovens at 375°F, bake for about 90 minutes, turning and stirring after about 50 minutes.
  7. Check Doneness: Because oven temperatures vary, check the casserole a few times. Cut a sausage in half to ensure it is no longer pink inside. Continue baking and stirring as needed.
  8. Serve and Store: Serve the baked sausage and peppers hot alongside fresh Italian bread for dipping in the flavorful oil, or use in hoagie rolls for sandwiches. Store any leftovers in an airtight container in the refrigerator for up to four days.

Notes

  • Use a dark roasting pan for better heat conduction and browning.
  • Feel free to substitute sweet Italian sausage with chicken sausage, kielbasa, or chorizo based on your preference.
  • If you prefer milder flavors, remove some of the peppers’ membranes or use fewer spicy sausage varieties.
  • Turning over the sausages during baking ensures even browning and thorough cooking.
  • Leftovers keep well refrigerated for up to four days and can be reheated in a skillet or oven.

Find it online: https://marthatasty.com/baked-sausage-peppers-and-onions-recipe/