Recipe by Campbell's Kitchen
"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."
Watch video tips and tricks
sweet Italian pork sausages, cut into 2-inch pieces
green peppers, cut into 2-inch long strips
1 (4 pound 4 ounce) jar
Prego® Traditional Italian Sauce
Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds, split
Grated Parmesan cheese
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!
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.
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)
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.
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.
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Sausage and Peppers for a Dozen
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 263
Get recipes that work for your busiest days.
Get cheer-worthy chili, ribs, dips, snacks, and treats.
Now you can try Menu Planner free. Start your 30-day trial today.
See how to make juicy roasted turkey with a savory gravy.
This holiday appetizer couldn't be easier--or tastier!
Puff pastry makes a tasty "shell" to hold creamy pumpkin mousse. Yum!