It's not often that you come across a recipe that specifically calls for Cubanelle peppers (also called Italian frying peppers), especially one so easy! I love Cubanelles; they have a nice mild flavor and are also yummy simply sauteed.
Source: adapted from marthastewart.com
5 medium Cubanelle peppers, seeded and coarsely chopped
2 large red onions, each cut into 6 wedges
2 garlic cloves, finely chopped
1 1/2 t. chopped fresh oregano
2 T. olive oil
1 lb. hot sausage, cut on the diagonal into 2" pieces
Preheat oven to 400 degrees. Gently toss peppers, onions, garlic, oregano, oil and sausages in a large bowl. Transfer to an 11x17" rimmed baking sheet. Bake, gently tossing about halfway through, until sausages are cooked through and vegetables are tender, 50-55 minutes.
Serves 4
Source: adapted from marthastewart.com
5 medium Cubanelle peppers, seeded and coarsely chopped
2 large red onions, each cut into 6 wedges
2 garlic cloves, finely chopped
1 1/2 t. chopped fresh oregano
2 T. olive oil
1 lb. hot sausage, cut on the diagonal into 2" pieces
Preheat oven to 400 degrees. Gently toss peppers, onions, garlic, oregano, oil and sausages in a large bowl. Transfer to an 11x17" rimmed baking sheet. Bake, gently tossing about halfway through, until sausages are cooked through and vegetables are tender, 50-55 minutes.
Serves 4
No comments:
Post a Comment