A cast-iron Dutch oven is perfect for dishes like this that require both stovetop and oven cooking. With only 20 minutes’ prep and 45 minutes bake time, this recipe couldn’t be easier!
If you don’t own a Dutch oven or a very large ovenproof skillet, start this dish in your biggest skillet and transfer to a covered casserole dish to finish in the oven.
Kids don’t like cooked peppers and onions? No problem! Slice up a few extra bell peppers and let the kids have raw peppers on the side. You can easily serve the sausage without vegetables.
Frugal cook’s tip: This recipe is a great way to use those oddly-shaped pepper pieces that are left over when you make a raw vegetable tray. I slice off the top and bottom of a pepper, then use the middle to make flat pieces for dipping. After trimming the tops and bottoms, I use them in dishes like this.
Sausage, Peppers & Onions
Makes 5 servings
2 TBL olive oil for the pan
1 1/2 lb. Italian sausage (sweet or hot)
2 cups onions, sliced or chopped in 2-inch dice
5 garlic cloves, peeled and smashed
2 1/2 cups bell peppers, sliced or chopped in 2-inch dice
1 tsp crushed red pepper flakes
1 cup marinara sauce (I use homemade)
Prepare all vegetables and set aside.
Preheat oven to 325°. Add olive oil to Dutch oven and heat until bottom of pan is coated. Add sausage in a single layer. Brown on all sides. Remove sausages to cutting board and allow to rest a few minutes.
Add onions and garlic to pan and cook 5 minutes, stirring frequently. When onions have begun to soften, add peppers to pan. Cook and stir 5 minutes more.
Slice sausages 1/2-inch thick and return to pan. Add red pepper and marinara sauce. Stir to coat.
Cover Dutch oven and place in oven. Bake 45 minutes.
Serve on crusty sandwich rolls OR over pasta with additional marinara sauce.
Recipe and photos copyright 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.
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