Italian Sausage and Pepper Garlic Biscuit Bake Tips, FAQ & printable recipe

Tips for success

To achieve an extra-crispy biscuit topping, place the baker under the broiler for the final one or two minutes of cooking. Keep a close eye on the dish during this process, as the cheese and biscuits can brown very quickly once exposed to direct high heat.

If the biscuits seem to be browning too quickly before the center is fully cooked, loosely tent a piece of aluminum foil over the top of the baker. This will allow the sausage and peppers to finish cooking through without burning the delicate, buttery biscuit dough tops.

Variations

• Spicy Sausage Bake: Replace the standard Italian sausage with a hot Italian sausage variety. Add a teaspoon of crushed red pepper flakes to the marinara sauce before pouring it over the sausage and peppers for an extra kick of heat.
• Vegetable Medley Bake: Add a cup of thinly sliced zucchini or mushrooms to the base layer. These vegetables pair perfectly with the Italian sausage and marinara, adding more texture and depth to the overall dish without changing the cooking time.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Store in a freezer-safe, airtight container for up to 1 month.

Reheat

Reheat in a preheated oven at 350°F (175°C) until warmed through, approximately 15 to 20 minutes.

Allow any leftovers to cool to room temperature for no more than two hours before transferring them to an airtight container. Properly stored, this dish will maintain its quality in the refrigerator for up to three days.

Ensure the container is sealed tightly to prevent the biscuits from drying out or absorbing other odors from the refrigerator.

While this dish is best served fresh, you can prepare the sausage and pepper base ahead of time and store it in the refrigerator.

When ready to bake, add the sauce, biscuits, and cheese just before placing it in the oven. This saves preparation time during busy evenings without compromising the final texture of the biscuit topping.

Serving ideas

Serve this dish directly from the baker for a rustic, family-style presentation. Use a large spoon to scoop portions, ensuring each serving includes a generous amount of the sausage and pepper base along with the golden biscuit topping.

It pairs exceptionally well with a side of simple dressed greens or steamed broccoli.

Because this is a hearty, all-in-one meal, it requires very little accompaniment. A light salad with a sharp vinaigrette helps to balance the richness of the sausage and cheese.

Ensure that each plate receives a good drizzle of the thickened marinara sauce from the bottom of the pan to keep the biscuits moist.

Frequently asked questions

Recipe card

Italian Sausage and Pepper Garlic Biscuit Bake

Prep 10 minCook 25 minRest 5 minTotal 40 minServes 6

Ingredients

• 1 lb Italian sausage, casings removed
• 2 cups green bell peppers, diced
• 24 oz marinara sloppy joe sauce
• 1 can refrigerated biscuit dough, quartered
• 2 tbsp garlic butter, melted
• 1 cup provolone cheese, shredded

Instructions

1. Distribute the raw Italian sausage crumbles and diced green peppers evenly across the bottom of a large rectangular baker. Ensure the mixture is spread out to allow for even cooking.
2. Pour the marinara sloppy joe sauce over the sausage and pepper mixture. Toss the quartered biscuit dough pieces in melted garlic butter and arrange them on top of the sauce. Sprinkle the shredded provolone cheese over the biscuits.
3. Place the baker in a preheated 375°F (190°C) oven and bake until the biscuits are golden brown and the edges are bubbling. Check that the sausage has reached an internal temperature of 160°F (71°C) before removing from the oven.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

22 g

Carbohydrates

35 g

Fat

28 g

Fiber

2 g

Sugar

6 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.