Gluten-Free Sausage and Pepper Bake
By the Gluten Free Recipes team ·
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.
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 . Browse more dinner recipes or return to all gluten-free recipes.
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 certified 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 certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Sausage and Pepper Bake: This recipe is naturally gluten-free by using certified gluten-free sausage and ensuring all other liquid and seasoning ingredients are free from gluten-containing grains.
Ingredients
- 1.5 lbs gluten-free sausage (Italian or your favorite)
- 2 tbsp olive oil
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 3 cloves garlic, minced
- 1 cup GF chicken or vegetable stock
- 2 tbsp GF tamari or coconut aminos
- 1 tbsp cornstarch or arrowroot starch
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp dried Italian seasoning
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)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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