Italian · Dinner
Baked Sausage and Peppers Casserole
Pork sausage links baked with bell peppers, onion and garlic in a rustic tomato sauce, finished with mozzarella and Parmesan. Oregano and fennel-tinged sausage give the sauce its depth, while crusty bread mops up the juices at the table.
$6
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
682Calories
38.1gProtein
46.2gFat
28.5gCarbs
8.4gSugar
4.2gFiber
1521mgSodium
140mgChol
17.2gSat Fat
842mgPotassium
364mgCalcium
3.4mgIron
1.4mcgVitamin B12
48mgVitamin C
protein-rich
gluten-free-adaptable
herb-salt
hidden-gems
gluten-free
Instructions
1
Prep
Preheat oven to 400°F (200°C). Slice bell pepper and onion into strips. Slice garlic. Pat sausage dry.
2
Sear
Heat olive oil in an oven-safe skillet over medium-high heat. Brown sausage 4–5 minutes, turning until deep golden on all sides.
3
Sauté
Remove sausage to a plate. Add bell pepper and onion; cook 5 minutes over medium heat, stirring, until onion turns translucent.
4
Bloom
Stir in garlic, oregano, and fennel seed. Cook 1 minute over medium heat until fragrant, then add tomatoes and return sausage to skillet.
5
Bake
Top with shredded mozzarella and grated Parmesan. Bake at 400°F for 20–22 minutes until cheese bubbles and sausage reaches 160°F internally.
6
Rest
Let skillet stand 5 minutes for sauce to settle before plating.
7
Plate
Slice sausage diagonally. Spoon peppers and sauce alongside, scatter parsley, season with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g Italian sweet pork sausage
- 11 bell pepper
- 11 onion
- 4 cloves4 cloves garlic
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp fennel seed
- 2 tbsp2 tbsp olive oil
- 3 oz86g mozzarella
- 1 oz28g Parmesan
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
