I usually serve this sausages with white rice because there is nothing better with this than hot piping rice. But this sausage and pepper recipe also tastes good with bread. It’s actually a very pretty versatile recipe. If you want alight meal, you can skip the bread and the rice; or you may just stick with the bread. But if you want a heavy meal, then please proceed eating this with the rice. You will never go wrong with this.
See what our friends from Cooking With Sugar have to say about this recipe:
“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.”
One of the best things about this recipe is that it’s easy to make. Also, it’s pretty flexible so you can add or omit any ingredients. The only thing you’ll ever need to think about is how to clean the dishes.
Ingredients
- 2 lb. Johnsonville 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 Wyler’s bouillon cube, crumbled or a sprinkle of chicken bullion powder
- McCormick Fresh ground black pepper
Instructions
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.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: 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.
Thanks again to Cooking With Sugar for this amazing recipe.
