• Home
  • Services/Classes
  • Cookbooks/Writing
  • Italy Tour
  • Travel
  • Sources/Links
  • Contact

Pick a Pepper

October 15, 2008 | One Dish Meals

It’s the season for peppers, and they’ve been accumulating in my fridge for the past few weeks while I was traveling. Sausage with peppers and onions is a simple and satisfying weeknight meal. First saute sliced peppers (I figure about 1 per person) along with a large sliced onion in some extra virgin olive oil with salt and pepper. When the peppers and onions are soft, add a can of diced tomatoes and about a cup of tomato sauce or marinara sauce and let simmer for a couple of minutes for the tomatoes to break down a bit. Lay sausages (I used a plain beef sausage from Sun Prairie Beef, but use whatever appeals to you) in a baking dish like the one pictured above, then pour the pepper mixture over the sausages, top with some cheese (I used Parmigiano Reggiano, but you could also use mozzarella), cover tightly with foil, and bake at 350 until the sausages are cooked, about 30-45 minutes.
I tossed the mixture with some penne pasta to serve, but you can just eat as is or with a side dish of roasted potatoes. Enjoy!

Leave a Reply

About Michele

My Cookbooks


Profile in Colorado Homes & Lifestyles

CHL with books 7-2014

Restaurant Reviews

  • dining out tip
  • aspen the wild fig alamosa striped bass-1
  • row 14 grilled avocado vegetarian entree
  • bistro-vendome-creme-brulee
  • guard-and-grace-denver-logo
  • atticus-tuna-tartare
  • Valentine's Menu

Ingredient Search

almonds apples arugula Asian asparagus avocado bacon baking balsamic barbecue basil beans bechamel beef beets bison blueberries braising broccoli brunch butter buttermilk cabbage cake carrots cauliflower celeriac celery cheese chicken chickpeas chiles chili chocolate Christmas cilantro coconut cookbook cookies Cooking Matters Colorado corn couscous cranberries CSA cucumber curry dips duck eggplant eggs fennel feta cheese fish gardens garlic ginger giveaway goat cheese grains greens grilling herbs ice cream Italian kale lamb lasagna leeks leftovers lemon lime meatballs meatloaf Mexican mint Moroccan muffins mushrooms mussels nuts oats olive oil onions orange pancetta parsley peach pears peppers pesto pickles pineapple pine nuts pizza plums pork potatoes prosciutto quinoa ribs rice ricotta roasting rosemary salmon sausage Share Our Strength shrimp soy spaghetti Spanish spices spinach squash stews strawberries sushi sweet potatoes swiss chard tarragon Thanksgiving tomatoes tortillas tuna turkey vegetarian vinegar wine yogurt zucchini


Click on the Door to Door Organics logo above to sign up for delivery and receive 10% off your first order!

Help End Hunger


Other Stuff

Cooking with Michele

my foodgawker gallery

Sommelier Courses and Wine Classes from the International Wine Guild Wine School

The International Wine Guild Wine School