Chicken Sausage & Pepper Heroes
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Chicken Sausage & Pepper Heroes

Chicken Sausage & Pepper Heroes

with Melty Mozzarella & Garlic Potato Wedges

For these Little Italy–inspired sandwiches, our chefs have pulled out all the stops. Mini baguette loaves are split open and slathered with garlic butter, then toasted until crispy and golden. They’re stuffed with crumbled pork sausage and tender, sautéed onions and peppers, then blanketed with mozzarella and baked again to ooey-gooey perfection.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce


1 unit

Long Green Pepper

1 unit

Yellow Onion

1 teaspoon

Garlic Powder

9 ounce

Italian Chicken Sausage Mix

1 unit

Tomato Paste

1 tablespoon

Italian Seasoning

2 unit


(Contains Soy, Wheat)

½ cup

Mozzarella Cheese

(Contains Milk)

Not included in your delivery



4 teaspoon

Olive Oil

2 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories1050 kcal
Fat45 g
Saturated Fat18 g
Carbohydrate111 g
Sugar14 g
Dietary Fiber6 g
Protein41 g
Cholesterol180 mg
Sodium2000 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Baking Sheet
Large Pan


Prep & Make Garlic Butter

• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Halve, core, and thinly slice green pepper into strips. Halve, peel, and thinly slice half the onion (whole onion for 4 servings). • Place 2 TBSP butter (4 TBSP for 4) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in ¼ tsp garlic powder (½ tsp for 4) and a pinch of salt. (You’ll use the remaining garlic powder in the next step.)

Roast Potatoes

• Toss potatoes on a baking sheet with a drizzle of olive oil, remaining garlic powder, salt, and pepper. • Roast on top rack until browned and crispy, 20-25 minutes.

Cook Veggies

• While potatoes roast, heat a large drizzle of olive oil in a large pan over medium-high heat. Add green pepper, sliced onion, and a pinch of salt and pepper. Cook, stirring occasionally, until softened and lightly charred, 5-7 minutes. TIP: Add splashes of water as needed to prevent veggies from burning. • Transfer to a plate.

Start Sausage

• Meanwhile, heat a drizzle of olive oil in pan used for veggies over medium-high heat. Add pork sausage and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

Pat chicken dry with paper towels and season all over with salt and pepper. Swap in chicken (no need to break up into pieces!) or chicken sausage for pork sausage.

Finish Sausage

• Stir tomato paste, half the Italian Seasoning, and ½ cup water into pan with sausage. (For 4 servings, use all the Italian Seasoning and 1 cup water.) Cook, stirring, until sauce is bubbling, 1-2 minutes. Taste and season with salt and pepper.

Toast & Assemble

• When potatoes have about 5 minutes left, halve baguettes lengthwise, stopping before you get all the way through. Spread cut sides with garlic butter. Place, cut sides up, on a second baking sheet. TIP: Line sheet with foil first for easier cleanup. • Toast on middle rack of oven until bread is golden, 3-4 minutes. • Carefully spoon sausage mixture onto bottom halves; top with veggies and mozzarella. TIP: The sandwiches are supposed to be messy—don’t be afraid to pile them high! • Return to middle rack until cheese melts, 2-3 minutes more.


• Close heroes, pressing down to secure. Divide between plates. Serve with potato wedges on the side.

Chicken Sausage is fully cooked when internal temperature reaches 165°.