I’ve had a super busy week. I had to pull off all sorts of shortcuts to keep everyone fed, the house clean, and work done. So I fell back on an old standby that I happened upon a few years ago that always works in a pinch – Sausage and Peppers. I’m not sure where the recipe is from or what it was called originally; I picked it up in a British magazine while we were living in Qatar. It’s so simple I never wrote it down. If you’re having a busy week like I am, try it out. I initially used freshly made kofta from the market instead of the sausage, but I can’t easily find that here.
This simple meal is a lifesaver. It can be prepped in about 5 minutes if you have decent chopping skills, but even if you’re slow, by the time you preheat your oven you’ll be just about ready. You can make it in the morning and leave it in the fridge all day, too, in order to save time after work. There are really only four main ingredients, so it’s rather inexpensive as well.
The source of your sausage is important in order to make sure this meal is wholesome. Not all sausage is created equal, and some is rather unhealthy. I like to use freshly made sweet Italian sausage links from a market that specializes in natural foods. It’s important to chose sausage that does not contain hormones, antibiotics, or added nitrates. Pre-cooked sausage will not work in this recipe. Either pork or chicken sausage works fine, but add just a bit more avocado oil if you’re using chicken. Other than the sausage, the rest of the dish is all veggies. I shared a photo from my meal this week…before I topped it with sausage. Raw sausage is not nearly as photogenic as the rest of the dish, but the rainbow of veggies in the baking pan is delightful. If you wanted to, you could serve the sausage in a bun topped with the veggies, but we just eat it as it is. It should be fine for a Paleo or Keto diet (check your sausage ingredients). I hope you find this meal as useful as I have.
Sausage and Peppers
- 4 large bell peppers of assorted colors, sliced
- 1 medium red onion, sliced
- 1 pint cherry tomatoes, halved
- 3-5 tablespoons avocado oil (or a bit more if using chicken)
- Salt and black pepper to taste
- 1 1/2 lbs sausage links, either pork or chicken (or lamb kofta if you’re lucky enough to find it)
Preheat oven to 400 degrees. Throw all the veggies in a 9×13 glass baking dish. Toss with oil, salt, and pepper. Lay sausage links across the top of the veggies. Do not overlap them. Place baking dish in the oven, uncovered. Set timer for 30 minutes.
Walk away. Go read a book or play a game with your kids. When the timer goes off, take the dish out of the oven, turn over the sausages, and put it back in. You could stir the veggies if you were so inclined, but it isn’t necessary. Set the timer for another 30 minutes. If you have small sausages, you may not need quite 30 additional minutes, more like 20. Leave the kitchen and use that 20-30 minutes to catch up on everything else you need to do tonight. When the timer goes off, remove meal from the oven and serve! The clean up on this one is ridiculously easy as well, and it makes good leftovers. Now relax and enjoy your evening!