Italian Sausage and Peppers Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 50 min.
MAKES: 2 servings

Ingredients

  • 2 Johnsonville® Mild Italian Sausage Links 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Italian Sausage and Peppers in Country Woman September/October 2002, p39

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.

This recipe pairs well with a medium red wine.

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Reviewed Sep. 24, 2010

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.

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