Sweet peppers and sausages with ricotta salata and fresh oregano from Dinner: Changing the Game (page 109) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • snoozermoose on December 05, 2021

    One of my favorite easy weeknight meals. If you serve it with bread, it's like a sausage and pepper sub/grinder. Ricotta salata is hard to find where I live so I usually sub feta instead and it works just as well. I don't usually have fresh oregano so I just use dried.

  • averythingcooks on October 14, 2020

    I made this in a cast iron skillet using a mix of red, yellow & orange peppers with a mix of red & yellow onions. I used 2 mild & 2 "sweet with heat" sausages (for 1 lb). After the full cooking time, the sausages were not browned enough for me so I sliced each into chunks in the pan and finished it on the stove (rather than under the broiler as suggested). I finished with fresh basil and feta (as I've NEVER seen ricotta salata in a store here). This was a delicious main with a side of potato salad. It was easy to put together AND really good - a definite repeat!

  • e_ballad on June 14, 2020

    The ricotta salata really pulls this together so it MUST NOT be omitted! Very simple to pull together.

  • Jviney on May 09, 2019

    This was one of those helpful, easy, quick, good-enough meals that are super nice for a weeknight. I wouldn’t say it was memorable, but I was grateful it was relatively healthy and only dirtied one pan!

  • Frogcake on June 14, 2017

    So tasty! I love the idea of porky sausage juice glazing the roasting peppers. This came together in less than ten minutes-then, it was just waiting for everything to cook. I wish I had these quick and simple recipes when my kids were younger!

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