Sausage and Peppers is a tantalizing and abundant recipe for large gatherings. I use very lean Italian Sausage alongside multi-colored bell and serrano peppers, which contribute a variety of flavor and heat. This Kitchen Wisdom Gluten Free recipe requires minimal effort to prepare; the rest of the work is performed by the oven which gives the cook ample time to organize other dishes.  Sausage and Peppers can be served as a standalone item, on a roll as pictured here, or with pasta.

    Serves 6

1 pound very lean gluten free Italian Sausage (Sweet or Hot)

2 Bell Peppers

2 slender Serrano Peppers (optional)

1 large Yellow, White or Sweet Onion

3 teaspoons Extra Virgin Olive Oil

2 tablespoons Water

Salt & Black Pepper to taste

Crushed Red Pepper to taste (optional)

Pre-heat the oven to 375 degrees, retrieve a roasting pan large enough to accommodate the ingredients.

Prep and slice the peppers, be sure to remove the seeds and pith (white or light colored internal part of the peppers) and place in a large bowl.  Prep and slice the onion in half rounds, about ¼ of an inch thick and mix with the peppers.  Toss the vegetables, add salt, black pepper and optional crushed red pepper to taste.  Drizzle 3 teaspoons of olive oil onto the vegetables, completely coat and allow to rest and marinate until the first 20 minutes of sausage cook time is complete.

Prep and clean the sausage put them in the pan with water and place in the center of the pre-heated oven for 20 minutes.

Using a fork, poke and flip the sausage; if the sausage is fatty, drain the grease.   Add the vegetables to the top of the sausage and place back in the center of the oven for another 20 minutes.

At this point you can choose to leave the sausage whole or slice it.  My household likes different types of slices, so I made rounds and long quarters.  Place the sliced or whole sausage back atop the vegetables and return to the oven for an additional 15-20 minutes of baking.

Serve warm or at room temperature; or place in the refrigerator for later.  The refrigerated tray reheats very easily (covered 20 – 25 minutes at 350 degrees).

“Sausage & Peppers” by Liz Conforti, Forget What You Know About Wheat(c) 2015

Serve with Kitchen Wisdom Gluten Free Olive Oil Rolls

Visit Kitchen Wisdom Gluten Free:

Facebook             Pinterest             Twitter           Google+     Instagram     Tumblr

BUY Kitchen Wisdom Gluten Free

Kitchen Wisdom Gluten Free:  Journey into a Culinary Cultural Evolution &

Learn How to Transform Southern Italian Recipes to Gluten Free

 Kindle                     Paperback                  

      Kitchen Wisdom Gluten Free:  Journey into a Culinary Cultural Evolution & Learn How to Transform Southern Italian Recipes to Gluten Free…Experience a Kitchen so Delicious, Those Who Can Eat Gluten Choose Not To!  Available formats:  eBook, & Paperback; On amazon.com, and at Select Vermont Retailers.