Mohamed Shili This Sausage and Peppers by Ina Garten is prepared using Italian chicken or turkey sausage, red bell pepper, yellow bell pepper, yellow onion, and extra virgin olive oil.
This vibrant Sausage and Peppers recipe is a hearty dinner that takes about 40 minutes to prepare and can serve up to 4 people.
Ina Garten Sausage And Peppers Ingredients
- 1 package precooked Italian chicken or turkey sausage cut into 1/2-inch rounds (12 ounces)
- 1 medium red bell pepper sliced into 1/4-inch strips
- 1 medium yellow bell pepper sliced into 1/4-inch strips
- 1 small yellow onion sliced into 1/4-inch strips
- 3 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
- 2 garlic cloves minced (about 2 teaspoons)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes plus additional to taste
- Optional for serving: thinly sliced fresh basil, chopped fresh parsley, freshly grated Parmesan cheese
How To Make Ina Garten Sausage And Peppers
- Preheat the Oven: Start by preheating your oven to 400 degrees F. Line a large baking sheet with parchment paper for an easy cleanup later.
- Prepare the Ingredients: Next, slice the sausages and lay them out in the center of your prepared baking sheet. Scatter the sliced red and yellow bell peppers, along with the onion strips, around the sausage.
- Season and Mix: Now, drizzle the red wine vinegar and olive oil over your sausage and veggies. Toss in the minced garlic, kosher salt, dried basil, dried oregano, black pepper, and red pepper flakes. Mix everything thoroughly to ensure it’s well-coated.
- Bake: Spread the mixture in a single layer across the baking sheet. Bake in the oven for about 25-35 minutes, stirring once halfway through, until the vegetables are tender and caramelized to your liking.
- Serve Hot: Finally, remove the baking sheet from the oven. If you’re feeling fancy, top the dish with freshly sliced basil, chopped parsley, and a sprinkle of Parmesan cheese before serving. Enjoy it piping hot!
Recipe Tips
- Boost the flavour with wine: Instead of using just red wine vinegar, try deglazing your pan with a splash of white wine for added depth.
- Enhance the sweetness: Toss in a handful of cherry tomatoes before baking; they caramelize beautifully and complement the peppers.
- Get a crispy finish on the sausage: After baking, broil for 2-3 minutes to get a delightful crispness on the sausage slices.
- Add texture with nuts: Sprinkle some pine nuts over the dish in the last five minutes of cooking for a nice crunch.
What To Serve Sausage And Peppers
Serve your vibrant Sausage and Peppers with garlic herb couscous, sautéed kale with lemon zest, roasted sweet potato wedges, a crisp fennel salad, and some soft polenta.
You can also pair it with a side of quinoa pilaf with dried cranberries or a fresh arugula and beetroot salad for a refreshing contrast.
How To Store Sausage And Peppers Leftovers
To Refrigerate: Place the cooled Sausage and Peppers in an airtight container. They will keep well for up to three days in the fridge. Ensure the container is sealed properly to maintain freshness and prevent any absorption of odors from other foods.
To Freeze: Freeze in covered airtight containers or heavy-duty freezer bags. Label with the date; they’re good for up to three months. Defrost overnight in the refrigerator before reheating.
How To Reheat Sausage And Peppers Leftovers
In The Oven: Place the leftovers in an oven-safe dish, cover with foil to prevent drying out, and reheat at 350 degrees F for about 10-15 minutes or until heated through. This method helps maintain the moisture and flavor.
In The Microwave: To reheat, transfer to a microwave-safe dish and cover loosely with a damp paper towel. Microwave on high for 1-2 minutes, stirring halfway through to ensure even heating.
In The Air Fryer: Reheat the Sausage and Peppers in the air fryer at 360 degrees F for about 4-6 minutes. This method is great for keeping the veggies crisp and reviving the sausage’s exterior crunch.
Frequently Asked Questions
Can I Use Different Types of Sausages for This Recipe?
Yes, you can use various types of sausages based on your preference. Both pork and beef sausages work well if you’re looking for a richer flavor. Just ensure they’re precooked as the cooking time is designed for this.
Can Sausage and Peppers Be Made Ahead of Time?
Yes, you can prepare Sausage and Peppers in advance. Assemble the dish up to a day ahead and keep it refrigerated. When ready to eat, simply bake as directed to enjoy a freshly roasted meal.
Ina Garten Sausage And Peppers Nutrition Facts
Amount Per Serving
- Calories 339
- Total Fat 27g
- Saturated Fat 9.7g
- Trans Fat 0.2g
- Cholesterol 84mg
- Sodium 746mg
- Potassium 409mg
- Total Carbohydrate 5.8g
- Dietary Fiber 1.1g
- Sugars 3g
- Protein 17g
- Vitamin A 15%
- Vitamin C 57%
- Calcium 2%
- Iron 8%
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Ina Garten Sausage And Peppers
Ingredients
Instructions
- Preheat the Oven: Start by preheating your oven to 400 degrees F. Line a large baking sheet with parchment paper for an easy cleanup later.
- Prepare the Ingredients: Next, slice the sausages and lay them out in the center of your prepared baking sheet. Scatter the sliced red and yellow bell peppers, along with the onion strips, around the sausage.
- Season and Mix: Now, drizzle the red wine vinegar and olive oil over your sausage and veggies. Toss in the minced garlic, kosher salt, dried basil, dried oregano, black pepper, and red pepper flakes. Mix everything thoroughly to ensure it’s well-coated.
- Bake: Spread the mixture in a single layer across the baking sheet. Bake in the oven for about 25-35 minutes, stirring once halfway through, until the vegetables are tender and caramelized to your liking.
- Serve Hot: Finally, remove the baking sheet from the oven. If you’re feeling fancy, top the dish with freshly sliced basil, chopped parsley, and a sprinkle of Parmesan cheese before serving. Enjoy it piping hot!
