Sausage and Pepper Hoagie
with Marinara and Roasted Potatoes- Gluten
- Milk
This ballpark classic is perfect for baseball season! All the components are cooked in the same pan for maximum flavour, leaving you with almost no cleanup. That way, you’ll be able to sit back and enjoy the game.
Ingredients
250 g
Mild Italian Sausage, uncased
2 unit
Sub Roll
(Contains: Gluten)
200 g
Green Bell Pepper
½ cup
Marinara Sauce
300 g
Yellow Potato
½ cup
Mozzarella Cheese, shredded
(Contains: Milk)
1 tbsp
Italian Seasoning
6 g
Garlic
56 g
Red Onion, sliced
Not included in your delivery
2.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
¼ tsp
Sugar*
Nutrition facts
Utensils
Cooking Steps
Before starting, preheat the oven to 450°F. Wash and dry all produce. Quarter the potatoes. Toss with 1 tbsp oil (dbl for 4 ppl) and half the Italian seasoning on a baking sheet. Season with salt and pepper. Roast in the middle of the oven, until golden-brown, 21-23 min.
While the potatoes roast, core, then cut the pepper(s) into 1/4-inch strips. Peel, then grate or mince the garlic. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the onions and peppers. Cook, stirring often, until tender-crisp, 4-5 min. Season with salt and pepper. Transfer to a plate and cover the keep warm.
Add 1/2 tbsp oil (dbl for 4 ppl), then the sausage to the same pan. Cook, breaking up sausage into smaller pieces, until no pink remains, 3-5 min.**
Add the garlic and remaining Italian seasoning to the sausage in the pan. Cook until fragrant, 1-2 min. Add the marinara and 1/4 cup water and 1/4 tsp sugar (dbl both for 4 ppl). Reduce the heat to medium-low. Cook, until sauce coats the sausage, 1-2 min.
Halve the rolls. Arrange on foil-lined baking sheet, cut-side up. Divide the sausage filling between half the rolls, then top remaining halves with the pepper mixture. Sprinkle over the cheese. Toast in the top of the oven until rolls are lightly golden and cheese has melted, 3-4 min.(TIP: Keep an eye on the rolls so they don't burn!) Sandwich sausage and pepper topped halves together.
Divide hoagies and roasted potatoes between plates.
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The sausage and pepper filling is well-seasoned and satisfying, though some reviewers found the marinara a touch too tangy or sweet and suggested reducing the sugar or adding a splash of acid to balance it.
- Ease of prep: Most reviewers found this recipe straightforward and quick to pull together, with the one-pan method keeping cleanup minimal.
- Suggestions: Toast the buns before loading them to prevent sogginess; some reviewers also recommend shaping the sausage into a patty rather than crumbling it to make the sandwich easier to hold. Adding mushrooms, chili flakes, or pickled peppers are popular ways to boost flavour and add a little heat.
- Leftovers: The filling keeps well and several reviewers enjoyed it the next day over nachos or on a fresh bun; keep components separate until ready to serve for best results.
- Portions: The recipe consistently yields generous amounts of pepper and onion filling, often more than the buns can hold, so consider scaling back the vegetables slightly or setting some aside for another use.
