Sausage and Peppers Recipe
This one-pan sausage and peppers recipe bakes sweet and hot Italian sausage with peppers, onion, and marinara until saucy, cheesy, and irresistible. Ready in 55 minutes.
Servings 8 Servings
Equipment
Ingredients
- 3 tbsp olive oil
- 1 lb hot italian sausage Cut into 1-inch pieces if links, or small meatballs if ground.
- 1 lb sweet italian sausage Cut into 1-inch pieces if links, or small meatballs if ground.
- 1 large yellow onion julienned
- 2 red bell peppers juilienned
- 2 green bell peppers julienned
- 6 garlic cloves minced
- 1 tbsp kosher salt
- 2 tsp black pepper
- 3 tsp crushed red pepper flakes
- 28 oz marinara sauce homemade or store-bought
- ⅓ cup chopped fresh basil
- 1 cup mozzarella cheese shredded or torn (optional)
- ¼ cup parmesan cheese grated (optional)
Instructions
- Preheat oven to 425ºF.
- In a 9x13 baking dish, add the oil, sausages, onion, bell peppers, garlic, salt, black pepper, and crushed red pepper flakes. Toss to combine.
- Bake for 10 minutes. Stir well. Bake another 20 minutes. Remove from the oven.
- Carefully add the marinara sauce and basil to the sausage mixture and stir to combine. Return to the oven for an additional 20 minutes.
- In the last 5 minutes, sprinkle with shredded cheeses and bake until melted. Top with more torn basil and more parmesan cheese, if desired.
Notes
Tips for Storing
- Refrigerator - Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, so it reheats beautifully.
- Freezer - This dish freezes well. Let it cool completely, then transfer to a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating - Warm leftovers in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also reheat in a 350-degree oven covered with foil for about 15 minutes.
- Meal prep - This recipe doubles easily and holds up well, making it a great option for batch cooking at the start of the week.
- Avoid reheating cheese twice - If you plan to freeze or store the dish, consider leaving the cheese off until you are ready to serve. It melts fresher and tastes better that way.
Nutrition
Calories: 545kcal | Carbohydrates: 13g | Protein: 23g | Fat: 45g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Cholesterol: 99mg | Sodium: 2325mg | Potassium: 768mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1816IU | Vitamin C: 73mg | Calcium: 161mg | Iron: 3mg
