Oven Baked Sausage and Peppers

Last Updated on September 18, 2024 by Lisa Keys

Get ready to elevate your tailgate experience with my Mexican-inspired oven baked sausage and peppers. This tasty fusion dish of roasted Italian sausage smothered in a colorful blend of sweet peppers, onions and a vibrant cantina style sauce is a touchdown. Baking the sausage, peppers, onions and salsa together allows the flavors to meld beautifully and makes for a winning game day sandwich. 

I love the roasted sausage and saucy veggies served on a toasted club roll, but you can also serve in a warm flour tortilla, taco style. Either way, I guarantee this sandwich wins the MVP of any tailgate party. Are you ready to rumble with this glorious Mex-Italian combo?

The DESERT PEPPER BLOGGER CHALLENGE is on. I am delighted to be a part of this culinary competition featuring a tantalizing trio of products: Chile Con Queso, Cantina Medium Red Salsa, and an irresistible Peach Mango Salsa. Desert Pepper generously provided each of 38 contestants with 2 jars of each of their three flavors. This is my entry in the tailgate category featuring Desert Pepper Cantina Salsa.

Oven Baked Sausage and Peppers Ingredients

• Italian sausage, sweet or hot, cut to fit size of rolls
• Colorful bell peppers, seeded and sliced
• Sweet onions, sliced
• Desert Pepper Cantina Salsa, no substitution
• Fresh club rolls or your favorite sandwich roll or flour tortillas
• Provolone cheese, shredded, or your favorite cheese

How to make a tailgate sandwich

This easy recipe for oven baked sausage and peppers only requires a large baking dish and can be made a day or two in advance of your tailgate party. It's perfectly transportable, too. Just before kick-off toast the rolls and let your guests assemble their own delicious sandwiches.

Don't forget a sprinkle of cheese and fresh cilantro on top.

Mexican-Inspired Oven Baked Sausage and Peppers

Lisa Keys

Mexican-inspired oven baked sausage and peppers is a tasty fusion dish of roasted Italian sausage smothered in a colorful blend of sweet peppers, onions and a vibrant cantina style sauce.

5 from 2 votes

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Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course lunch, main dish, sandwich, Tailgate

Cuisine Mex-Italian

Servings 14 servings

Calories 456 kcal

Equipment

• 1 baking dish 13x9-inch

Ingredients

  

1x2x3x

• 2 ½ pounds Italian sausage cut into links to fit size of rolls
• 3 sweet bell peppers red, green and yellow, seeded and sliced
• 2 onions thinly sliced
• 1 jar (16 oz. ) Desert Pepper Cantina Salsa
• 12 to 14 Club rolls toasted
• Shredded provolone cheese
• fresh cilantro for garnish

Instructions

 

• Heat oven to 400F.
• Place sausage in a single layer in a 13 x 9-inch baking dish. Bake 30 minutes. Remove pan from oven. Turn sausage.
• Top with peppers, onions and salsa. Cover with foil and return to oven. Bake 30 minutes. Using a large spoon, gently stir all the ingredients around.
• During last 5 minutes of cooking time, place rolls on a sheet pan and bake for 5 minutes or until toasted on the outside.
• Open rolls and fill with sausage, peppers, onions and sauce.
• Top with shredded cheese and cilantro leaves.

Notes

Place rolls on a baking sheet. Bake at 400F. for 5 minutes.

Can also be served in warm flour tortillas.

Nutrition

Serving: 1sandwichCalories: 456kcalCarbohydrates: 31gProtein: 18gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 64mgSodium: 874mgPotassium: 287mgFiber: 2gSugar: 5gVitamin A: 835IUVitamin C: 35mgCalcium: 56mgIron: 10mg

Keyword 6 ingredients, fresh salsa, Italian sausage, tailgate party

Tried this recipe?Let us know how it was!

You can purchase Desert Pepper Salsa products at: Sprouts, Publix, Hannaford, Harris Teeter, Shop Rite, Walmart, Giant Eagle, Market Basket, Jewel, Meijer. For more information and other great recipes check out there social media links too. 

Website: https://www.desertpepper.com/

Facebook: https://www.facebook.com/DesertPepperTradingCo

Instagram: https://www.instagram.com/desertpeppertradingco/

I love this salsa as a simmer sauce so much that I even use it to make Mexican Eggs in Purgatory.