Baked Sausage and Peppers is an easy Italian dish because everything gets tossed into the pan and baked in the oven. You can also substitute turkey sausage for a lighter version or add sweet and hot peppers for a variety. This particular recipe is cooked low and slow so the sausage and the veggies are very juicy.
- 2 lb. sweet Italian sausage or turkey sausage
- 2 red bell peppers, cut into thick slice
- 2 green bell peppers, cut into thick slices
- 1 large onion, sliced
- 4 cloves of garlic, chopped
- A handful of fresh basil, sliced (optional)
- 1 chicken bouillon cube, crumbled or a sprinkle of chicken bullion powder
- Fresh ground black pepper
Preheat over to 325 degrees
In a 9×13 pan place all the vegetables and sprinkle with bouillon and pepper. Cut sausage links in half and place on top of the vegetables. Top with fresh basil, and cover with foil. Bake in the oven for 1 hour. Remove from oven and uncover. (See cook’s notes about draining.) Tilt pan over sink and drain off most of the liquid. Put pan back in oven uncovered and continue to bake for 20 minutes. After 20 minutes turn sausage over and bake for an additional 20 minutes. Remove from oven and serve on Italian bread, pasta or rice
If you want to serve this over pasta or rice don’t drain off the liquid because it makes a great sauce. If you want to serve this on Italian bread you may want to drain off some of the liquid so it won’t be so wet.
I sometimes use oregano for a different flavor and add a small can of tomato sauce.
Don’t be afraid to get creative with this. You can do half hot sausage and half sweet. You can add a cut up potato or two. You can also leave out the peppers for the first hour of cooking and then add them after you take off the foil. This will give you a crunchier pepper. Mix up the peppers if you like. Add a hot pepper or yellow and orange peppers. Toss in a handful of cherry tomatoes or a half-cup of white wine. It will all taste great.Print