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Italian Sausage and Peppers Recipe

Clair Arrico of Portsmouth, Rhode Island shares the dish her mother used to make. "It's easy and convenient, thanks to the purchased spaghetti sauce the recipe calls for," she details.

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Italian Sausage and Peppers Recipe

Prep: 15 min. Bake: 50 min.

Yield: 2 Servings

15 50 65

Ingredients

2 Johnsonville® Mild Italian Sausage links, casings removed
1 small onion, chopped
1 medium green pepper, cut into 3/4-inch chunks
1 medium sweet red pepper, cut into 3/4-inch chunks
1-1/4 cups spaghetti sauce
1-1/2 teaspoons sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried parsley flakes
2 Italian sandwich rolls or submarine buns, split

Directions

Cut sausage into 3/4-in. pieces. In a skillet, cook sausage and onion over medium heat until sausage is browned; drain. Stir in the peppers, spaghetti sauce, sugar, garlic powder, onion powder, oregano and parsley.
Place in a greased 1-qt. baking dish. Bake, uncovered, at 350° for 50-60 minutes or until sausage and peppers are tender, stirring every 20 minutes. Serve on rolls. Yield: 2 servings.

Nutritional Facts 1 serving (1 each) equals 581 calories, 25 g fat (9 g saturated fat), 49 mg cholesterol, 1,656 mg sodium, 66 g carbohydrate, 7 g fiber, 24 g protein.

Originally published as Italian Sausage and Peppers in Country Woman September/October 2002, p39

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Italian Sausage and Peppers

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(1-1) of 1 reviews

Reviewed on Sep. 24, 2010 by irishmist

Made it with Italian chicken sausages since I had non-pork/beef eaters in the group. I sauteed everything a day ahead and then heated in oven. Worked well for a group event.