Tangy, sweet, spicy – you decide – but easy, tasty and Double Duty is a definite with this Sausage & Peppers recipe. Here?s a chameleon recipe ? you can spice it up or tone it down according to your tastes (and how zesty your little ones like their dinner), or alter the flavor entirely, by using different types of sausage. Chicken and red-pepper sausage is my personal favorite.
The dish can even go vegetarian: Just substitute Boca sausage links (or a similar faux-link product) for the sausage. They?re very tasty! What?s more, this one can easily feed a crowd by doubling the ingredients.
Double Duty Dinner Tip:
This recipe will keep for a few days and I think tastes even better the day after it is made. Try serving the sausage and peppers over rice one day and a couple of days later, on long rolls. You can even serve it on its own with a side of baked potatoes ? just pop foil-wrapped russets in the oven alongside the casserole.
ONE-PAN SAUSAGE & PEPPERS
1 lb. smoked sausages (whole)
2 green peppers, sliced in thin strips
2 red peppers, sliced in thin strips
1 large onion, sliced in thin strips
3 8-oz. cans diced or stewed tomatoes, preferably with Italian seasoning
Optional: 2 yellow peppers, sliced in thin strips
Optional: 1-2 jalapeno peppers sliced in thin strips
Optional sides: rice, potatoes, hoagie rolls
1. Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray.
2. Make one layer of sausage on the bottom of the pan. Spread peppers and onions on top of the sausage, then pour tomatoes over all.
3. Cover and bake for 45 minutes; uncover and bake 10 minutes more.