italian sausage recipe

Spend just 10 minutes stirring together the raw ingredients and this&nbsp;Dump-and-Bake Italian Sausage Recipe with Rice is ready for the oven!

Dump-and-Bake Italian Sausage Recipe with Rice

(10.5

water

white rice

tomatoes

sweet bell pepper (any color), diced

onion,

Salt and pepper

Preheat oven to 375 degrees F. Spray a 3 quart baking dish with cooking spray.

Add cream of mushroom soup and water to the prepared dish. Whisk together until completely combined.

Stir in uncooked rice, tomatoes, bell pepper, and onion. Season with about ½ teaspoon salt and ¼ teaspoon pepper. Stir again.

Cover tightly with foil and bake for 30 minutes. Remove from oven and stir in sausage. Cover again, return to oven, and bake for 30 more minutes.

At this point, give the casserole a stir and check the rice for doneness. If the rice isn’t completely tender, cover the dish and continue baking for 10-15 more minutes, or until most of the liquid is absorbed and rice is cooked.

This cozy, hearty Sausage Stuffed Acorn Squash with apples, mushrooms, and herbs is a fantastic blend of sweet and savory flavors. Easy and ultra delicious!

Sausage Stuffed Acorn Squash

acorn squash (halved through from the stem to the base and seeds removed)

olive oil

Kosher salt and ground black pepper

chicken

cremini baby bella mushrooms (finely chopped)

onion

apple

salt

black pepper

nutmeg

allspice

garlic

sage (thyme,

Parmesan cheese (divided)

Bake the squash: Place a rack in the center of the oven and preheat the oven to 400 degrees F. With a sharp, sturdy chef’s knife, carefully cut the squash in half from stem to base. Scoop out and discard the stringy core and seeds. Arrange the halves cut-sides up on a rimmed baking sheet. Brush each half with 1 teaspoon olive oil and sprinkle with salt and pepper. Place in the oven and bake for 40 minutes, until the edges begin to wrinkle and the flesh is fork-tender. Set aside. Reduce the oven temperature to 375 degrees F.

While the squash bakes, prepare the filling: Heat the olive oil in a large skillet over medium-high heat. Add the sausage. Brown the meat, breaking it apart into small pieces for 3 minutes.

Add the mushrooms, onion, apple, salt, pepper, nutmeg, allspice, and minced garlic. Cook, stirring frequently, until the sausage is cooked through, the vegetables and apple are softened, have given up liquid, and the liquid has cooked off, about 8 additional minutes.

When the squash is cool enough to handle, scoop out its flesh, leaving a wall all the way around that is about ¼-inch thick. Add the scooped squash to the pan with the sausage. Add the herbs and ¼ cup Parmesan. Stir to combine. Taste and adjust salt and pepper as desired.

Mound the filling inside of the hollowed squash halves. Sprinkle the remaining Parmesan over the top. Place the pan in the oven and bake until the cheese is melted and the filling is nice and hot, about 15 minutes. Sprinkle with additional fresh herbs as desired. Serve hot.

Italian Sausage and Peppers in the oven are easy, healthy, and versatile! Serve with rice, as sandwiches, with sauce, pasta, or on their own!

Italian Sausage and Peppers

red bell pepper

yellow bell pepper

extra virgin olive oil

red wine vinegar

garlic (minced (about 2 teaspoons))

basil

oregano

red pepper flakes (plus additional to taste)

Preheat

Preheat the oven to 400 degrees F. For easy clean up, line a large, rimmed baking sheet with parchment paper.

Drizzle

Place the cut sausage, bell peppers, and onions in the center of the pan.

Drizzle with the olive oil and red wine vinegar, then sprinkle with the garlic, salt, basil, oregano, black pepper, and red pepper flakes. Toss to combine, then arrange in a single layer.

Bake

Bake for 25-35 minutes, until the peppers are as tender as you like, tossing once halfway through. Remove from the oven and serve hot.

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Sausage and Peppers

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