A very easy way to make sausage and peppers!
The tomato paste makes its own sauce with the steamed peppers in the oven.
You can use more peppers and really mound up the dish because the peppers steam down. I really like using ground sausage instead of links. Or I buy the links and remove the casing. You get more little pieces of sausage dispersed throughout the dish this way. But some people prefer the whole sausage links. You can do it either way.
Sometimes I add some sliced onions.
You can freeze leftovers for another time.
My sister Pat taught me this great technique of using just tomato paste, which I have not seen in other recipes. The tomato paste adds to the flavor!
It is so-oo delicious!! And so easy!
Enjoy!
Sausage and Peppers~The Easy Way!
Tomato paste gives great flavor to this very easy sausage and peppers recipe! Use crumbled sausage or chunks of sausage, whatever is your preference!
Servings:
Calories: 333
Ingredients
- 9-12 peppers bell peppers, any color
- 1 pound Italian sausage sweet or hot Italian sausage, or chorizo sausage, in ground or in links.
- 6 ounces tomato paste plain, or you may want it with added spices
- 1/2 heaping cup tomato sauce
- 1 scant tablespoon brown sugar
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350º.
- Slice the peppers. Place them in a 9×13-inch casserole pan. The peppers will be a high mound but they will cook way down.
- If you have sausage links, remove the casing from the sausage. Crumble the sausage over the peppers and stir to mix the sausage in between the peppers. Or you can use ground sausage. Or you can keep the casing on and slice the sausage.
- Place dollops of tomato paste over the top.
- Cover the pan loosely with aluminum foil and bake for 1 hour.
- Lift the foil, add the tomato sauce, brown sugar, salt and pepper. Stir to mix well. Replace the aluminum foil loosely and bake for another 15 minutes or until peppers are tender.
- Serve immediately.
EXTRA TIP:
LEFTOVERS? Put into freezer containers and freeze for up to 3 months.
LINKS OR CRUMBLED? My personal preference is to use crumbled sausage, but I know some people like the link sausage cut into chunks. Either way, it is delicious!
CHORIZO! Try chorizo sausage as a variation! It is really so good!
ONIONS: Sometimes I add sliced onions to this if I feel like it.
Sodium: 1277mg | Calcium: 47mg | Vitamin C: 153mg | Vitamin A: 1182IU | Sugar: 11g | Fiber: 5g | Potassium: 863mg | Cholesterol: 57mg | Calories: 333kcal | Monounsaturated Fat: 11g | Polyunsaturated Fat: 3g | Saturated Fat: 9g | Fat: 24g | Protein: 14g | Carbohydrates: 17g | Iron: 3mg
This looks delicious! I’m going to make it for Sunday dinner this weekend 😊
It is so good! Let me know how it goes for you!
Made this yesterday and it was so good!! Thanks for the recipe. We loved it 😄
Thanks for getting back to me Shannon! I am so glad you made it! Great!
Good picture of Bill doing his favorite thing, eating your good food! Love the idea of all in one pan, will definitely make this.
so tasty! …and EASY is good, right!? Let me know how you like it!
Hi Debbie~ ! Yes, it is very easy, and so tasty!!
Will definitely make this! Will not use green peppers as they don’t like me!! Love the idea of doing it all in one pan!
Does your husband know how lucky he is? Beautiful recipe. Makes me feel like summer is around the corner. That’s my summer grill favorite. ❤️
Yeah, he knows! ha-ha! Give this oven baked sausage and peppers a try and let me know how it goes! It is yummy~ and easy!
Hi Angie! This looks wonderful and so easy!
Hi Debbie! Yes , so tasty! And and cinch to make! Let me know if you try it!
This was so easy and the best sausage recipe
Thank you! And I am SO glad you tried it!