Sausage and Peppers
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
290 kcal
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Course
Side Dish, Main Course
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Cuisine
Italian
Sausage and Peppers
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Italian sausage and peppers in the oven are easy, healthy, and versatile! Serve with rice, pasta, as sandwiches, or on their own. One pan!
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Ingredients
- 1 package precooked Italian chicken or turkey sausage cut into 1/2-inch rounds (12 ounces)
- 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
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 garlic cloves minced (about 2 teaspoons)
- ½ teaspoon kosher salt
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes plus additional to taste
- Optional for serving: thinly sliced fresh basil, chopped fresh parsley, freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper.
- Arrange the cut sausage, bell peppers, and onions in the center of the pan.
- Drizzle with the olive oil and red wine vinegar, then sprinkle with the garlic, salt, basil, oregano, black pepper, and red pepper flakes. Toss to combine, then arrange in a single layer.
- Bake for 25-35 minutes, until the peppers are as tender as you like, tossing once halfway through. Remove from the oven and serve hot.
Notes
- TO STORE: Refrigerate leftovers in an airtight storage container for up to 4 days.
- TO REHEAT: Reheat gently in the microwave or in a non-stick skillet over medium-low heat.
- TO FREEZE. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
- SERVING IDEAS: Try this Italian sausage and peppers over rice or cauliflower rice, inside a toasted hoagie bun with a slice of provolone cheese (bonus points for warming it in the oven to melt the cheese), or with whole wheat pasta noodles and tomato pasta sauce. I also like to sauté the leftovers with spinach, then top them with a fried egg for a tasty brunch (or brinner!).
Nutrition Information
Show Details
Serving
1(of 4), about 3/4 cup cooked sausage and peppers
Calories
290kcal
(15%)
Carbohydrates
10g
(3%)
Protein
14g
(28%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
60mg
(20%)
Potassium
169mg
(5%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
1335IU
(27%)
Vitamin C
96mg
(107%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Serving | 1(of 4), about 3/4 cup cooked sausage and peppers | |
| Calories | 290kcal | 15% |
| Carbohydrates | 10g | 3% |
| Protein | 14g | 28% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 60mg | 20% |
| Potassium | 169mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 1335IU | 27% |
| Vitamin C | 96mg | 107% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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