Description

Baked Sausage, Peppers and Onions is a classic Italian-American made easier for the ultimate weeknight dinner when you don't have much hands-on cooking time.

Ingredients

Scale

2 medium red bell peppers, stemmed, seeded, and sliced
2 medium green bell peppers, stemmed, seeded, and sliced
1 large onion, sliced thin
4 cloves garlic, sliced
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon coarse kosher salt
4-6 sweet or hot Italian sausages (see note)
Sub rolls, if desired
Sliced provolone cheese, if desired

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Instructions

Preheat the oven to 425ºF and place a rack in the lower part of the oven.
Add the peppers, onions, and garlic to a rimmed baking sheet. Drizzle with the olive oil and vinegar and sprinkle with the Italian seasoning, garlic powder, and salt. Toss to coat evenly, then spread out the veggies into an even layer, leaving an open space in the center for the sausages. Arrange the sausages directly on the baking sheet in the center of the pan.
Bake in the preheated oven for 30 to 35 minutes, tossing halfway through, until the sausages are cooked through and the veggies are tender.
Serve hot as-is or in a sub roll with some provolone cheese on top. If desired, the cheese can be broiled briefly to melt it.

Notes

The number of sausage can be slightly increased to accommodate 1-2 more servings on the same sheetpan or to allow for leftovers.

This versatile dish can be served on its own, over rice or polenta, or as a sub with sausage, peppers, onions, and provolone cheese.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.