Sheet Pan Italian Sausage and Peppers
This Italian inspired sheet pan meal is stored in the freezer until cooking for an easy dump and bake meal. Serving over brown rice adds staying power and a dose of fiber.
- 4 mild or spicy Italian sausage links
- 2 medium bell peppers sliced into thick slices
- 2 tbsp olive oil
- 1 tsp dried Italian seasoning
- 4 cups cooked brown rice
Combine peppers, Italian sausage, olive oil, and seasonings in a 1-gallon zip-top bag. Freeze. Thaw 24 hours in the refrigerator before cooking.
Preheat oven to 400ºF and line a medium baking pan with parchment paper. Spread sausage, peppers, olive oil, and Italian seasoning on a baking sheet. Bake uncovered for 30 minutes.
Add brown rice to 4 MPOF black containers. Slice sausage and serve over brown rice with peppers. Refrigerate until enjoying.
Calories: 371kcal | Carbohydrates: 38g | Protein: 14g | Fat: 19g