Sausage & Peppers
Italian sausage and peppers in the oven are easy, healthy, and versatile! Serve with rice, pasta, as sandwiches, or on their own. One pan! This is a fantastic pairing for our GSM red blend. Recipe courtesy of wellplated.com.
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!).
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!).
