Sausage and Peppers for a Dozen Recipe - Allrecipes.com
Sausage and Peppers for a Dozen Recipe
  • READY IN ABOUT hrs

Sausage and Peppers for a Dozen

Recipe by  

"Oven-roasted Italian sausage, green peppers, and onions are mixed with perfectly-seasoned Prego® Traditional Italian Sauce and are piled into Pepperidge Farm® Classic Sandwich Buns and topped with Parmesan cheese."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings

Directions

  1. Put the sausage in a 16 1/2 x 12 x 2 1/2-inch disposable foil pan.
  2. Bake at 425 degrees F for 45 minutes or until the sausage is browned. Carefully pour off juices that are in the pan.
  3. Stir in the pasta sauce, peppers and onions. Cover the pan.
  4. Bake for 45 minutes more or until the sausage reaches an internal temperature of 160 degrees F.
  5. Divide the sausage and peppers among the roll halves. Top with the cheese and remaining roll halves.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr 30 mins
  • READY IN 1 hr 40 mins
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Reviews More Reviews

Jun 15, 2011

Quick and easy for a weeknight meal! I cut the recipe in half and grilled the sausage instead. I pan fried the onions and peppers in a littled olive oil and some Italian herbs along with a splash of wine. I did cheat and used a jar of Classico Marinara sauce (sorry Prego) that I doctored up a bit. We served this with some Parmesan and Romano cheeses, nice Italian bread and of course wine!

 
Jun 02, 2010

I tripled this recipe for a communion party. I made it the day before and then reheated it. It was excellent and I received many compliments on it. Quick and easy.

 

17 Ratings

Jan 03, 2011

yum yum yummmm.... BUT I HAD to cheat the recipe. My husband wanted me to make a sausage sammy for him, but he bought only already cooked spicy chicken sausage... STILL, with already prepared sausage and 1/2 the cooking time, it was delicious. Very little ingredients made for a fabulous sammy. :o)

 
Sep 04, 2011

I'm giving this 5 stars WITH some modifications. No need to slice the sausage, save time and leave it whole. I did flip half way thru so it would get brown on both sides. I also drained and blotted up all the grease. I skipped the sauce and added pepper, garlic salt and onion powder. Next time I will add the veggies a little later. They became too soft and melted down to almost nothing. Overall a biG time saver when feeding a crowd.

 
Dec 30, 2010

I made this to bring to my sister's house for Christmas eve - she was having lasagna and it seemed like a good side dish. Everyone thought it was delicious!! I made it again a couple of days later with hot Italian sausage instead of sweet. It was equally good, and a matter of personal preference as to using either type of sausage. I reduced the oven temp to 400 degrees - my oven tends to run hot, and I like the peppers a little on the firm side.

 
Apr 26, 2011

Loved this. Added more onion and three different colored peppers. I also used whatever spaghetti sauce I had on hand. Serve it on spaghetti or buns. It's very good.

 
Oct 12, 2010

I've tried so many more complex sausage & pepps recipes and still go back to this one all the time. Simple & easy and still phenominal. Though i add 2 tsp of Siracha hot sauce. I must have had at least 10 people ask me for the recipe.

 
Jan 14, 2012

This was great. I use all hot sausage because I prefer it over sweet. I used just the sausage and peppers part since I was serving over pasta. I did everything except I only added peppers and onions for last 25 minutes of cooking and they were perfect (soft but still had a tiny crunch). If the veggies had been in there for the entire 45 minutes they would have been completely soft and flimsy and I don't like them that overcooked. Turned out fabulous!

 

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Nutrition

  • Calories
  • 572 kcal
  • 29%
  • Carbohydrates
  • 52.8 g
  • 17%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 29.3 g
  • 45%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 23.6 g
  • 47%
  • Sodium
  • 1909 mg
  • 76%

* Percent Daily Values are based on a 2,000 calorie diet.

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