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Sausage and Peppers

A quick and easy one-pan dinner of sausage and caramelized peppers, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sheet Pan
  • 12 ounces precooked Italian chicken or turkey sausage, sliced into 1/2-inch rounds Use precooked sausage for a faster dish.
  • 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
For the Seasoning
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar A splash brightens the whole dish.
  • 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 more to taste
Now For Serving (Optional)
  • 2 tablespoons fresh basil, thinly sliced
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons grated Parmesan cheese

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Slice the sausage into rounds about 1/2 inch thick, and slice the bell peppers and onion into strips about 1/4 inch wide.
Assembly
  1. Place the sausage, peppers, and onion on the prepared baking sheet, spreading them out to promote even browning.
  2. Drizzle olive oil and red wine vinegar over the ingredients.
  3. Sprinkle the minced garlic, salt, basil, oregano, black pepper, and red pepper flakes evenly over the mixture.
  4. Toss everything together until coated with oil and spices, then spread into a single layer.
Cooking
  1. Bake in the oven for 25 to 35 minutes, stirring halfway through.
  2. Check for doneness by ensuring the peppers are tender and the sausage is crisp.
  3. Let it rest for 2 to 3 minutes before serving.
Serving
  1. Garnish with fresh basil, parsley, and Parmesan cheese before serving.

Notes

Use a rimmed baking sheet to prevent juices from spilling. Don’t crowd the pan to avoid steaming the vegetables. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.