Sausage & Peppers

An Italian-American classic, the combination of sausage, peppers, and onions, just works. While it’s often served on a sub, it’s also perfect as a weeknight dinner, eaten straight out of a bowl. For this weeknight version, I decided to roast this trio in the oven in one dish for easy cleanup. Hearty and comforting while being easy to make, this is what dinner dreams are made of. Here's what you need to know:

What People Are Saying:
“Have been making this my whole life, best and easiest recipe I ever tried! Not going back!!” - OrangeTrumpet

“The perfect dish—ONE dish!—which is great. The best part—it's really tasty. The entire family gave it a thumbs-up. PLUS it's incredibly easy to make. What more could you ask for?” - gin1126

How To Make Sausage & Peppers

INGREDIENTS

• Extra-Virgin Olive Oil: Use your favorite extra-virgin olive oil, or consult our list of the best (and worst!) olive oil brands.
• Red Wine Vinegar: This brings acidity to the dish, and brightens all of our other flavors in the easy olive oil mixture we’re making.
• Garlic: I recommend mincing your garlic so that it incorporates well into the olive oil and vinegar mixture, and doesn’t stick out too much in the dish.
• Seasonings: Oregano adds an earthy, strong flavor to our trio, while red pepper flakes add a small kick of heat. If you’re not about that, feel free to skip them.
• Bell Peppers: For the peppers, you can choose whatever color bell peppers you want, but I like to make it colorful by using a variety. Though I know some folks don't love green peppers, so feel free to skip out on them if that sounds like you.
• Onion: Yellow onions are my favorite candidate, but a red (hello, extra pop of color!) or white onion would also be delicious (though not traditional). Be sure to cut them to roughly the same size as the peppers to ensure everything cooks evenly.
• Sausage: I went with classic Italian sausage for this recipe, and you can use either hot or sweet links, depending on your tolerance for spicy. If you're ready to step outside the box, try another spicy sausage like merguez, chorizo, or andouille.
  

STEP-BY-STEP INSTRUCTIONS

The best part about this recipe? It all comes together in one dish, making it too easy to make. After preheating your oven to 400°, combine the olive oil, red wine vinegar, minced garlic, oregano, and red pepper flakes in a bowl. Once combined, add the sliced peppers and onions to the bowl, then toss them to fully coat every piece in the mixture. Pour into a pan, then add your sausage pieces on top of the vegetables.

Bake until the vegetables are tender and the sausage is fully cooked through, then top with basil before serving.

The full list of ingredients and instructions can be found in the comments below.

What To Serve With Sausage & Peppers

Not into the idea of a sausage and pepper sub? Again, this recipe is great by itself, but you can also smother it in homemade marinara and serve it with your favorite pasta shape.

Storage

If you have any leftovers, store in an airtight container in the refrigerator for up to 4 days, or in the freezer in a freezer-safe container for up to 3 months.