If you’re craving a dish that bursts with vibrant colors, bold flavors, and hearty satisfaction, this Sausage and Roasted Bell Peppers Recipe is an absolute winner to have in your kitchen repertoire. Imagine tender, smoky Italian chicken or turkey sausage mingling perfectly with sweet red and yellow bell peppers, all roasted to caramelized perfection with fragrant herbs and a hint of heat. It’s simple to prepare yet packed with a joyful medley of textures and tastes that will quickly become one of your favorite weeknight dinners or casual gatherings.
Ingredients You’ll Need
These ingredients might be straightforward, but each one plays a crucial role in building the lovely layers of flavor and texture that make this Sausage and Roasted Bell Peppers Recipe shine. From the juicy bell peppers that brighten the dish with natural sweetness to the garlic and herbs that add fragrant depth, let’s dive into what you’ll be using.
- Precooked Italian chicken or turkey sausage (12 ounces): Using precooked sausage speeds up the process and ensures juicy, flavorful rounds every time.
- Red bell pepper (1 medium): Adds a sweet, crisp contrast and a pop of vibrant red color.
- Yellow bell pepper (1 medium): Brings mellow sweetness and bright visual appeal to the mix.
- Small yellow onion (1): Adds subtle sharpness and caramelizes beautifully when roasted.
- Extra virgin olive oil (3 tablespoons): Helps everything roast evenly and infuses a rich, fruity undertone.
- Red wine vinegar (2 teaspoons): Adds a tangy brightness that cuts through the richness of the sausage.
- Garlic (2 cloves, minced): Infuses a pungent, aromatic depth that lifts all the flavors.
- Kosher salt (½ teaspoon): Essential to enhance all the natural flavors.
- Dried basil (½ teaspoon): Brings a sweet, herbal note that pairs beautifully with the sausage and peppers.
- Dried oregano (½ teaspoon): Adds an earthy, slightly bitter contrast that rounds out the seasoning.
- Ground black pepper (¼ teaspoon): Gives a gentle spice and warmth without overpowering.
- Red pepper flakes (¼ teaspoon, plus more to taste): Provides a subtle kick to awaken your palate.
- Optional toppings: Thinly sliced fresh basil, chopped fresh parsley, and freshly grated Parmesan cheese for garnishing.
How to Make Sausage and Roasted Bell Peppers Recipe
Step 1: Preheat and Prep Your Oven
Start by setting your oven to a toasty 400°F (200°C). This ensures that when your sausage and veggies hit the pan, they’ll roast quickly and evenly to that perfect tender-crisp balance. Lining your baking sheet with parchment paper is a smart move to prevent sticking and make cleanup a breeze.
Step 2: Combine Your Ingredients
Time to bring it all together! Arrange the sliced sausage, red and yellow bell peppers, and onion strips on the baking sheet. Drizzle with the extra virgin olive oil and red wine vinegar – these liquids are key to achieving that gorgeous roasted color and flavor. Now sprinkle the minced garlic, kosher salt, dried basil, oregano, black pepper, and red pepper flakes seasoning evenly over the mixture. Toss everything gently but thoroughly, so each piece is wonderfully coated with the herbs and spices.
Step 3: Roast to Perfection
Spread your mixture out in a single layer, giving each bite room to roast rather than steam. Pop it in the oven and bake for 25 to 35 minutes. To get even roasting, toss the ingredients halfway through cooking. What you’re looking for are tender bell peppers with slightly charred edges, browned sausage slices, and that intoxicating aroma of roasted garlic and herbs. This step is when all the flavors meld and intensify beautifully.
How to Serve Sausage and Roasted Bell Peppers Recipe
Garnishes
Serving beautifully is part of the fun, and this Sausage and Roasted Bell Peppers Recipe shines even brighter with the right garnishes. Fresh basil or parsley adds a burst of herbal freshness that feels bright against the savory richness. A generous sprinkle of freshly grated Parmesan cheese adds an irresistible salty creaminess that finishes every bite wonderfully.
Side Dishes
This dish is incredibly versatile when it comes to sides. A simple bed of creamy polenta, fluffy couscous, or even a mound of warm, buttery mashed potatoes complements the bold roasted flavors perfectly. For something lighter, try serving it alongside a crisp green salad or roasted garlic bread to soak up those delicious juices.
Creative Ways to Present
Want to impress? Try layering the sausage and peppers on a toasted baguette for a rustic sandwich or fold them into warm pita pockets with a drizzle of tangy yogurt sauce. You can also toss them with pasta or rice for a hearty, comforting meal that’s quick enough for any night of the week.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Sausage and Roasted Bell Peppers Recipe store beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making it even more delicious the next day if you ask me!
Freezing
If you want to save some for later, feel free to freeze the cooked mixture in freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 2 months and makes for a quick meal when you’re short on time. Just be sure to thaw it in the refrigerator overnight before reheating.
Reheating
Reheat gently in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Avoid the microwave if you want to preserve the texture, as reheating slowly helps keep the sausage juicy and the peppers just right.
FAQs
Can I use other types of sausage for this recipe?
Absolutely! While Italian chicken or turkey sausage works great for a lighter touch, you can swap in pork, beef, or even plant-based sausages depending on your preference. Just make sure to adjust cooking times if using raw sausage.
What if I don’t have red wine vinegar? What could I use instead?
No worries! You can substitute red wine vinegar with apple cider vinegar or even lemon juice for a similar tangy brightness. Each will slightly change the flavor but keep the dish bright and fresh.
Can this dish be made spicy? How?
Definitely! Increase the amount of red pepper flakes or add some chopped fresh chili peppers before roasting. You control the heat level, so adjust according to your taste buds’ preferences.
Is it possible to prepare this recipe on the stovetop instead of roasting?
While roasting brings out the best flavors and textures, you can cook the sausage and peppers in a large skillet over medium heat. Cook the sausage until browned, then add peppers and onions and sauté until tender. It won’t have quite the same caramelization but will still be delicious.
What are some good alternatives if I don’t have bell peppers?
If bell peppers aren’t available, try using a mix of zucchini, cherry tomatoes, or even sliced mushrooms. These vegetables will roast well and provide a different but tasty texture and flavor.
Final Thoughts
This Sausage and Roasted Bell Peppers Recipe truly captures the magic of simple ingredients coming together to create something spectacular. It’s colorful, packed with fresh and savory flavors, and easy enough to become a weekly favorite in your home. I can’t wait for you to try it—once you make it, I’m sure it’ll become one of your go-to recipes whenever you want a fuss-free, comforting meal that delights every time.
Print
Sausage and Roasted Bell Peppers Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian American
- Diet: Low Fat
Description
This Sausage and Peppers recipe features tender Italian chicken or turkey sausage combined with vibrant red and yellow bell peppers, and sweet onions, all roasted together with aromatic herbs and spices. It’s an easy yet flavorful dish that comes together in under an hour and can be served on its own or with fresh herbs and Parmesan for an elevated touch.
Ingredients
Sausage and Vegetables
- 1 (12-ounce) package precooked Italian chicken or turkey sausage, cut into ½-inch rounds
- 1 medium red bell pepper, sliced into ¼-inch strips
- 1 medium yellow bell pepper, sliced into ¼-inch strips
- 1 small yellow onion, sliced into ¼-inch strips
Seasoning and Dressing
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 cloves garlic, 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 and Prep: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Combine Ingredients: On the prepared baking sheet, arrange the sliced sausage rounds, red and yellow bell pepper strips, and onion slices. Drizzle everything evenly with the olive oil and red wine vinegar. Sprinkle minced garlic, kosher salt, dried basil, dried oregano, black pepper, and red pepper flakes over the mixture. Toss gently to ensure all ingredients are well coated with the oil and seasonings.
- Roast: Spread the sausage and vegetables out in a single layer on the baking sheet to promote even cooking. Roast in the preheated oven for 25-35 minutes, or until the peppers are tender and slightly caramelized. Stir or toss the mixture halfway through the cooking time for even roasting.
- Serve: Serve the sausage and peppers hot straight from the oven. For added flavor, top with thinly sliced fresh basil, chopped parsley, or a sprinkle of freshly grated Parmesan cheese as desired.
Notes
- Using precooked sausage cuts down on cooking time and ensures the sausage is fully cooked and juicy.
- You can adjust the amount of red pepper flakes to make the dish milder or spicier according to your taste.
- Serve this dish on its own for a low-carb meal or pair it with crusty bread, rice, or pasta for a heartier option.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or on the stovetop.
- Fresh herbs and Parmesan add a fresh and savory finishing touch but can be omitted for a simpler dish.
