A delicious sausage, peppers and onions in oven recipe baked on the sheet pan for a one dish dinner.
Ingredients:
- 6 CUPS YELLOW ONIONS (~1½ LARGE ONIONS), PEELED AND SLICED INTO RINGS
- 2 LARGE BELL PEPPERS (4 CUPS) SLICED (ABOUT ¼ INCH THICK), I USED 1 RED AND 1 YELLOW BELL PEPPER
- 1 (12-OUNCE) PACKAGE, FULLY COOKED REDUCED-FAT CHICKEN OR TURKEY SAUSAGES (4 SAUSAGES), I USED TRADER JOE’S GARLIC HERB CHICKEN SAUSAGES, SEE SHOPPING TIPS
- COOKING SPRAY
- 3 TEASPOONS OLIVE OIL, DIVIDED
- ¼ TEASPOON DRIED OREGANO
- ¼ TEASPOON DRIED BASIL
- SALT AND FRESHLY GROUND BLACK PEPPER, TO TASTE
- 2 TEASPOONS FRESH GARLIC, MINCED
- 1 TABLESPOON BALSAMIC VINEGAR
How To Make Sausage Peppers And Onions:
- 1. IN A LARGE MICROWAVE SAFE BOWL, ADD THE SLICED ONIONS AND BELL PEPPERS. COOK ON HIGH IN MICROWAVE FOR 8-10 MINUTES, UNTIL SOFT.
- 2. IN THE MEANTIME, CUT THE 4 SAUSAGES INTO THIN SLICES, ABOUT ¼ INCH THICK. COAT A LARGE, NONSTICK PAN WITH COOKING SPRAY. ADD THE SAUSAGE SLICES AND COOK UNTIL SLIGHTLY BROWNED, ABOUT 5 MINUTES. STIR OFTEN. REMOVE SAUSAGES TO A PLATE.
- 3. IN THE SAME PAN, COAT AGAIN WITH COOKING SPRAY. ADD 2 TEASPOONS OLIVE OIL. ADD THE COOKED ONIONS AND BELL PEPPERS, OREGANO, BASIL, A LITTLE SALT AND PEPPER. COOK OVER MEDIUM-HIGH HEAT, STIRRING OFTEN, UNTIL THE VEGETABLES ARE SOFT AND SLIGHTLY CARAMELIZED, ABOUT 10 MINUTES. IF THE PAN GETS TOO DRY, ADD 1 MORE TEASPOON OF OLIVE OIL AND 2 TABLESPOONS OF WATER. ADD THE GARLIC AND COOK, STIRRING, UNTIL FRAGRANT AND SOFT, 1 MINUTE. RETURN THE SAUSAGES TO THE PAN. ADD 1 TABLESPOON BALSAMIC VINEGAR. MIX EVERYTHING TOGETHER AND CONTINUE TO COOK, STIRRING, UNTIL WARMED THROUGH AND WELL BLENDED, ABOUT 2 MINUTES.
- 4. ARRANGE THE SAUSAGES, PEPPERS AND ONIONS ON A PLATTER.
- 5. SERVE WITH MUSTARD ON THE SIDE AND TOASTED BREAD OR ROLLS, IF DESIRED.
