Description
A comforting and flavorful Italian Sausage and Pepper Casserole recipe that makes for a hearty and satisfying meal. This easy-to-make casserole combines savory Italian sausage with colorful bell peppers, onions, and a blend of cheeses, baked to perfection.
Ingredients
Scale
Italian Sausage and Pepper Casserole:
- 1 ½ pounds Italian sausage (sweet or spicy), sliced into 1-inch pieces
- 1 tablespoon olive oil
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 (14.5 oz) can diced tomatoes (drained)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- fresh basil or parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Cook the sausage: In a large skillet, heat olive oil over medium-high heat. Add the sausage slices and cook until browned, about 5–6 minutes. Remove and set aside.
- Sauté the vegetables: In the same skillet, sauté the bell peppers and onions for 4–5 minutes until softened. Add garlic and cook for 1 more minute.
- Combine and bake: Return sausage to the skillet, add drained tomatoes, Italian seasoning, salt, and pepper. Stir to combine and heat through for 2–3 minutes. Transfer the mixture to the prepared baking dish. Top evenly with mozzarella and Parmesan cheese. Bake for 20–25 minutes until bubbly and the cheese is melted and golden. Garnish with fresh herbs before serving.
Notes
- Serve over cooked pasta, rice, or with crusty bread.
- You can also use turkey sausage for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 430
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 75 mg
