Sausage, Pepper and Cornbread Skillet Pie – a delicious recipe with olive oil, Italian sausage links, red bell peppers, onion, clove garlic, Swiss chard. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 400F.
2
Heat the oil in a large cast-iron skillet over medium heat.
3
Add the sausage and cook, turning, until browned on all sides, 3 to 4 minutes.
4
Transfer the sausages to a cutting board and cut into 1-in.
5
pieces.
6
Add the peppers and onion to the skillet and cook, stirring occasionally, for 4 minutes; stir in the garlic.
7
Add the chard, 1/2 tsp salt and 1/4 tsp pepper, and cook until the chard is beginning to wilt, 1 to 2 minutes.
8
Remove from heat and stir in the sausage.
9
Meanwhile, in a bowl, whisk together the corn muffin mix, Parmesan and 1/4 tsp pepper.
10
Add the milk and egg and mix to combine.
11
Spread the batter over the sausage mixture, leaving a 1/2-in.
12
border.
13
Bake until golden brown and a toothpick inserted into the cornbread comes out clean, 15 to 20 minutes.
713
kcal
Calories
37
g
Fat
51
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 tsp. olive oil, 1 lb. Italian sausage links, 2 large red bell peppers, 1 large onion, and more.
Yes, Sausage, Pepper and Cornbread Skillet Pie falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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