Presenter:  Becky

Introduction: 

I’m baaaaaaaack! Well, it’s been a few weeks since I have last posted, or even cooked for that matter! In the last month we moved into our new house and are adjusting to our new normal of working full time, me attending grad school at night, unpacking a house, and raising our sweet Charlotte Grace! It has been a whirwind and I am so glad we are finally getting back to some kind of schedule.  I was so excited to actually cook in my new kitchen this past week! I LOVED every second of it! I even told my hubby not worry about dishes I would take care of them.  He knew I was excited to hear that! 

This meal is a staple in our house.  It is an easy and delicious weeknight meal. Feel free to change up the sausage flavors or even the spices you use. 

Resources:

  • Cutting board
  • Large chopping knife
  • Measuring spoons
  • Mixing spoon
  • Stirring spoon
  • Microplane zester
  • Dutch Oven

Procurements:

  • 1 red bell pepper, seeded and chopped
  • 1 orange bell pepper, seeded and chopped
  • 1 yellow bell pepper, seeded and chopped
  • 2 large sweet onions, chopped
  • 2 T. Italian seasoning
  • 2 T. olive oil
  • 1 can (14-1/2 oz) Italian diced tomatoes, undrained
  • 1 can (6 oz) tomato paste
  • 1/2 C water or chicken stock
  • 6 cloves garlic, minced
  • 8 hot Italian sausage links (1 lb.), sliced 
  • 8 soft onion rolls
  • salt and pepper to taste

Operating Procedures:

Preheat oven to 350 degrees.

Wash, seed and chop bell peppers into large chunks.  You can use any variety of colors you would like, I prefer the 3 colors listed for their sweetness. Cut the onions into similar size and shape chunks as the peppers.  Put them into a large bowl and add Italian seasoning, minced garlic, and salt and pepper. 

Heat a large non stick skillet with 1 tablespoon of olive oil and sauté mixture for 5 minutes until softened. When you remove the pepper and onion mixture from the skillet, add in the diced tomatoes, tomato paste, and water or chicken stock and mix to combine.(I put them in the bowl I mixed them in!)

IMG_1110(1).JPG.jpg

While pepper and onion mixture is softening in skillet slice the sausage into same size chunks as the peppers and onions. Then heat the remaining tablespoon of olive oil and brown sausage chunks on all sides.  This should take about 5 minutes.  

 

IMG_1107.JPG.jpg

When sausage is browned, add onion and pepper mixture back into the skillet, combine, and cover with a lid. 

Bake covered dutch oven for 45 minutes or until sausage is cooked through. When you remove it from the oven, stir to mix juices, and serve on onion rolls.

Proposals:

You can change up the variety of sausages or seasonings you use.  This is also fantastic mixed with pasta and baked with cheese on top! Yum! It is also a delicious topping for pizza! We love the “juice/sauce” this makes while baking, so we usually end up eating the meal in a bowl and dipping our rolls!

Closing Remarks:

Be sure to cut all chunks about the same size and shape to ensure even cooking.  I know when you make this it will become a staple in your house as well!

Baked Sausage, Peppers, & Onions
Write a review
Print
Ingredients
  1. 1 red bell pepper, seeded and chopped
  2. 1 orange bell pepper, seeded and chopped
  3. 1 yellow bell pepper, seeded and chopped
  4. 2 large sweet onions, chopped
  5. 2 T. Italian seasoning
  6. 2 T. olive oil
  7. 1 can (14-1/2 oz) Italian diced tomatoes, undrained
  8. 1 can (6 oz) tomato paste
  9. 1/2 C water or chicken stock
  10. 6 cloves garlic, minced
  11. 8 hot Italian sausage links (1 lb.), sliced
  12. 8 soft onion rolls
  13. salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Wash, seed and chop bell peppers into large chunks.
  3. Cut the onions into similar size and shape chunks as the peppers.
  4. Put them into a large bowl and add Italian seasoning, minced garlic, and salt and pepper.
  5. Heat a large non stick skillet with 1 tablespoon of olive oil and sauté mixture for 5 minutes until softened.
  6. Remove the pepper and onion mixture from the skillet, add in the diced tomatoes, tomato paste, and water or chicken stock and mix to combine.
  7. Slice the sausage into same size chunks as the peppers and onions.
  8. Then heat the remaining tablespoon of olive oil and brown sausage chunks on all sides, about 5 minutes.
  9. When sausage is browned, add onion and pepper mixture back into the skillet, combine, and cover with a lid.
  10. Bake covered dutch oven for 45 minutes or until sausage is cooked through.
  11. When you remove it from the oven, stir to mix juices, and serve on onion rolls.
Notes
  1. You can use any variety of colors you would like, I prefer the 3 colors listed for their sweetness.
Five to Nine Creations http://www.fivetoninecreations.com/
Facebooktwitterpinterestmail