A simple sheet pan crowd pleaser.
Sausage and peppers is an Italian-American staple that appears at everything from weeknight family dinner to a cousin’s First Holy Communion party. This easy sheet pan supper is easy to make, satisfying, and perfect for big crowds — or those just crowded around the dinner table.
The addition of grape tomatoes skews slightly non-traditional. But the tomatoes add the right amount of juiciness, and a mild hit of acidity. (Best of all, there is no need to cut them; they will soften and burst while baking.)
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Serve sausage and peppers hot and juicy on a sub roll, or baked with small or cut-up potatoes, such as Yukon golds. This recipe serves about 6 to 8 people, and can be easily doubled or halved.
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Italian Sausage and Peppers
- 5 assorted bell peppers, chopped into 1" to 2" chunks
- 2 medium yellow onions, chopped
- 1 pint grape tomatoes
- 2 pounds Italian pork or turkey sausage, mild or sweet, cut into thick chunks
- 1/2 bunch Italian flat-leaf parsley, chopped
- 1 tablespoon Kosher salt
- 2 teaspoon fennel seeds
- 1/4 cup extra-virgin olive oil
- 1 teaspoon fresh-ground black pepper
- sub rolls, optional
- Preheat the oven to 425°F. In a large bowl, combine all the ingredients and mix well.
- Divide onto two half-sheet pans. Bake, uncovered, for about 1 1/2 hours, stirring every 30 minutes or so, or until everything is browned and soft. Serve hot, plain or on sub rolls.