Sheet-pan sausage and peppers
Toss everything on one pan, walk away, and come back to sweet charred peppers and browned sausage.
- 35 min total
- 10 min hands-on
- Anyone can make this
- Serves 2
- About $4.63 a serving
- 990 calories
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- 1 lb italian sausage, links
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 yellow onion, cut into thin wedges
- 2 hoagie rolls, split (optional)
From your pantry
- 2 tbsp olive oil
- 1 tsp italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 990 calories, 35 g protein, 20 g carbs and 85 g fat, and costs about $4.63 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No hoagie rolls? French bread works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Cut the peppers in half from top to bottom, pull out the stems and seeds, and them into strips about ½ inch wide.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: Lay each half skin side down. The knife grips the soft inside instead of skidding on the skin.the onion through the root, it, and cut each half into thin wedges.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Peel. Peeling means removing the skin with a vegetable peeler or a small knife. It takes off tough or bitter skins, though potato and carrot skins are fine to leave on unless the recipe insists.
How you’ll know: The color underneath is even all over, with no patches of skin left behind.
Pile the peppers and onion on the with the oil, Italian seasoning, salt and pepper, and with your hands until everything is glossy.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Spread the vegetables into one layer and nestle the sausages on top, with a little space around each one.
Dolly’s tip: Room on the pan is what browns the edges. Piled-up vegetables steam instead.12 minutes, then turn the sausages over and give the vegetables a stir.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 12 min
10 to 12 minutes more, until the sausages are and read 160°F in the middle and the peppers are soft with edges.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 11 min
Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
the sausages into thick coins or leave them whole, and serve with the peppers, tucked into the rolls if you like.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
