Italian Sausage and Pepper Pie
Savor the comforting flavors of Italy with this irresistible Italian Sausage and Pepper Pie! Packed with hearty crumbles of seasoned Italian sausage, vibrant sautéed bell peppers, and creamy melted mozzarella and Parmesan cheese, this savory pie is wrapped in a flaky golden crust that’s baked to perfection. Simple yet satisfying, this recipe layers bold Mediterranean-inspired ingredients with an irresistibly crispy finish. Perfect for weeknight dinners or impressing guests at your next gathering, this pie is both comforting and crowd-pleasing. With only 20 minutes of prep time and a stunning presentation, it’s a delicious way to bring a taste of Italy to your table.
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Recipe Information
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 Red bell pepper
- 1 Green bell pepper
- 1 Yellow onion
- 3 Garlic cloves
- 2 tbsp Olive oil
- 2 Refrigerated pie crusts (or homemade)
- 1 cup Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 1 Egg
- 1 tbsp Milk
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 1 tsp Dried oregano
- 0.25 tsp Crushed red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C).
Dice the red bell pepper, green bell pepper, and yellow onion. Mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausage (remove casings if using links) and cook until browned, breaking it into crumbles. Transfer to a plate lined with paper towels to drain excess grease.
In the same skillet, heat the remaining tablespoon of olive oil. Add the diced peppers, onion, and minced garlic. Cook for 5-7 minutes until softened. Stir in salt, black pepper, dried oregano, and optional crushed red pepper flakes. Remove from heat.
In a medium bowl, combine the cooked sausage, sautéed vegetables, shredded mozzarella cheese, and grated Parmesan cheese. Mix well to combine.
Line a 9-inch pie dish with one of the pie crusts, pressing it firmly into the dish and allowing the edges to hang over.
Fill the pie crust with the sausage and pepper mixture, spreading it evenly.
Place the second pie crust on top, crimping the edges with a fork or your fingers to seal. Trim any excess dough.
Whisk the egg and milk together in a small bowl to create an egg wash. Brush the top of the pie with the egg wash to give it a golden, shiny finish.
Cut a few small slits in the top crust to allow steam to escape while baking.
Bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
Let the pie cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.1 g | 45% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1290 mg | 56% | |
| Total Carbohydrate | 15.2 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.9 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 322 mg | 25% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 347 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
