Roasted Sausage And Bell Peppers Recipes

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.

Steps:

• Heat oven to 425°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Place sausage and bell peppers in sprayed baking dish. Pierce sausage several times with fork.
• In small saucepan, combine jelly and mustard. Heat over low heat until melted, stirring frequently. Brush half of jelly mixture over sausage and bell peppers.
• Bake at 425°F. for 10 minutes.
• Remove baking dish from oven. Add apples to baking dish. Brush remaining jelly mixture over sausage, bell peppers and apples.
• Return to oven; bake an additional 10 minutes or until thoroughly heated. Cut sausage before serving.

Steps:

• Preheat oven to 400°. In a large bowl, combine potatoes, sausage, onion, red pepper, green pepper and pepper rings. Mix oil, Creole seasoning and pepper; drizzle over potato mixture and toss to coat., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Roast until vegetables are tender, stirring occasionally, 30-35 minutes.

Steps:

• Preheat the oven to 425 degrees F and line a rimmed baking sheet with parchment paper. Place the onions on the prepared baking sheet and toss with 1 tablespoon olive oil and some salt and pepper. Spread the onions in an even layer and roast for 5 minutes. Remove the pan from the oven and push the onions over to one side.
• Toss the orange and green bell peppers in a medium bowl with the remaining tablespoon olive oil and some salt and pepper. Place the seasoned peppers in the center of the baking sheet. Place the sausages in the empty area next to the peppers, spacing them evenly apart.
• Roast until the onions are translucent and tender, the peppers are soft and charred in spots, and the sausage is completely cooked through, about 25 minutes. (For even cooking, turn the vegetables halfway through cooking.)
• Cut the sausages into bite-size pieces and divide evenly between four hoagie rolls. Top with the peppers and onions.

Steps:

• Preheat oven to 350 degrees F.
• In large frying pan over medium heat, melt butter and olive oil and fry Italian sausage until brown on all sides. Place sausage in a casserole dish and add the onions, bell peppers, potatoes, garlic, wine and salt and pepper, to taste. Bake for 45 minutes or until potatoes are tender when pierced with a fork.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish.
• Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil in the skillet.
• Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish.
• Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
• Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.