Gluten-Free Sausage and Pepper Bake

This hearty bake features savory gluten-free sausage nestled amongst tender, colorful bell peppers, all coated in a rich, savory sauce. It's a comforting and flavorful meal that comes together with ease, perfect for a weeknight dinner.

Prep: 20 min Cook: 45 min Total: 65 min Serves: 4

At a glance: This easy dinner recipe yields 4 servings in about 1h 5m (20 min prep, 45 min cook). It uses 11 ingredients — including gluten-free sausage, olive oil, onion — and walks through 5 steps. Updated October 25, 2026. Browse more dinner recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Sausage and Pepper Bake: When preparing this dinner recipe, exercise caution when selecting ingredients. Always ensure that packaged items, especially sausage and broths, are gluten-free to avoid cross-contamination with gluten. Check labels carefully as formulations can change. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Gluten-Free Notes for Gluten-Free Sausage and Pepper Bake: This recipe is naturally gluten-free by using gluten-free sausage and ensuring all other liquid and seasoning ingredients are free from gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat your oven to 375°F (190°C). Slice the gluten-free sausage into 1-inch pieces and set aside. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium-high heat until shimmering. Add the sliced onion and bell peppers, sautéing them for about 5-7 minutes until they begin to soften and develop a slight char.
2 Add the sliced gluten-free sausage to the skillet with the softened vegetables. Cook, stirring occasionally, for about 8-10 minutes until the sausage is nicely browned on all sides and cooked through. The aroma of the browning sausage will be quite enticing.
3 Stir in the minced garlic and dried Italian seasoning, cooking for another minute until fragrant. Pour in the gluten-free chicken or vegetable stock and the gluten-free tamari or coconut aminos, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
4 In a small bowl, whisk together the cornstarch or arrowroot starch with 2 tablespoons of cold water until smooth, creating a slurry. Gradually pour this slurry into the simmering liquid in the skillet, stirring constantly until the sauce thickens to a glossy consistency, which should take about 2-3 minutes. Season with salt and black pepper to taste.
5 Transfer the skillet to the preheated oven. Bake for about 25-30 minutes, or until the sauce is bubbling and the flavors have melded beautifully. The bake should be hot and fragrant when removed from the oven. Serve this delicious sausage and pepper bake hot, perhaps over gluten-free rice or your favorite gluten-free pasta.

Nutrition (per serving)

432

Calories

36g

Protein

30g

Carbs

18g

Fat

Fiber

548mg

Sodium

Tips & Notes

Choose sausage labeled gluten-free, since some use breadcrumb or rusk fillers, and brown it well in step 2. The browned bits flavor the sauce when the stock goes in.
Slice the bell peppers and onion into strips of similar width so they soften at the same rate before the skillet goes into the oven.
Dried Italian seasoning is usually plain herbs, but buy one labeled gluten-free if it is a blend with added ingredients.

Common questions

What cross-contamination risk is specific to Gluten-Free Sausage and Pepper Bake?

Check gluten-free sausage, olive oil, onion, sliced before they go into Gluten-Free Sausage and Pepper Bake. Exercise caution when selecting ingredients. Always ensure that packaged items, especially sausage and broths, are gluten-free to avoid cross-contamination with gluten. Check labels carefully as formulations can change. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only gluten-free stock.

Learn More

The Complete Cross-Contamination Guide

Keep your kitchen and meals safe from gluten cross-contamination.

Hidden Sources of Gluten You Never Knew Existed

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