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How to Make Baked Italian Sausage and Peppers at Home

Written by MasterClass

Last updated: Jul 24, 2020 • 1 min read

Italian sausage and peppers is a comfort food that transcends trends. The reliable duet of mellow-sweet roasted peppers and onion works in harmony with whichever variety of sausage—turkey, pork, beef, or chicken—you have on hand.



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Ways to Serve Italian Sausage and Peppers

Italian sausage and peppers offer just enough flexibility to suit the mood of a weeknight meal—some days demand sweet Italian sausage, while others call for hot Italian sausage. Here are a few ways to serve the delicious pairing:

  • Hoagies: Stuff fresh hoagie rolls with sausage and peppers and top with provolone cheese for a basic, on-the-go classic.
  • Pasta sauce: Add sausage and peppers to diced tomatoes to level up a marinara sauce with penne.
  • Casserole: Combine peppers and sausage in a baking dish with cooked white rice (or cauliflower rice for an even healthier gluten-free meal) or pasta, and top with bread crumbs and mozzarella for a melty, savory casserole.
  • Pizza: Top pizza dough with red or white sauce, a layer of rich mozzarella, an even layer of baked sausage and peppers, and grated Parmesan cheese.

Delicious Sausage and Peppers Recipe

Prep Time
15 min
Total Time
45 min
Cook Time
30 min


  • 4 Italian sausage links (or a 12 oz. package)
  • 2 large bell peppers (a mix of green and red bell peppers)
  • ½ medium yellow onion or red onion, sliced lengthwise into half moons
  • 1 teaspoon crushed red pepper flakes
  • ½ teaspoon dried oregano
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 3–4 garlic cloves, finely chopped
  1. Preheat the oven to 385°F.
  2. In a large bowl, combine the sliced sausage, peppers, onion, garlic, crushed red pepper, and oregano, and season with salt and pepper. Drizzle with the olive oil, and toss well to combine.
  3. Spread an even layer onto a roasting pan or rimmed baking sheet.
  4. Cook until onions are browned and caramelized at the edges, sausage is crisp and juicy, and peppers are tender but not mushy, about 30 minutes, tossing halfway through.

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