Easy Smoked Sausage and Pepper Foil Packets
A quick, mess-free camping meal featuring smoky sausage and tender bell peppers cooked in foil packets over a fire or in the oven. Perfect for camping or busy weeknights.
- Prep Time: 18 minutes
- Cook Time: 20 minutes
- Total Time: 38 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 pound smoked sausage (kielbasa or andouille), sliced into 1/4-inch rounds
- 3 medium bell peppers (red, yellow, green), sliced into thin strips (about 1 1/2 cups)
- 1 medium yellow or sweet onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning (or mix of dried oregano, basil, and thyme)
- 1/2 teaspoon salt, or to taste
- Black pepper, to taste
- Pinch of red pepper flakes (optional)
Instructions
- Slice the smoked sausage into 1/4-inch rounds. Wash, core, and slice the bell peppers into thin strips. Peel and thinly slice the onion. Mince the garlic cloves.
- In a large bowl, combine the sausage slices, bell peppers, onion, and garlic. Drizzle with olive oil. Sprinkle Italian seasoning, salt, black pepper, and red pepper flakes (if using). Toss everything together until well coated.
- Tear off four sheets of heavy-duty aluminum foil, about 12×12 inches each. Divide the sausage and veggie mixture evenly among the sheets, placing it in the center. Fold the foil over the filling and crimp the edges tightly to form sealed packets.
- Place the foil packets on a grill over medium heat or directly on hot campfire coals. Alternatively, preheat oven to 400°F and bake on a rimmed baking sheet. Cook for 15-20 minutes, turning once halfway through if on grill or fire, until sausage is heated through and peppers are tender but still vibrant.
- Carefully open one packet to check for doneness (watch out for hot steam). Serve packets as-is or spoon contents over cooked rice or crusty bread.
Notes
Use heavy-duty foil or double wrap to prevent leaks. For a crispier sausage, open the packet near the end and place directly on the grill for 2-3 minutes. Toss veggies and sausage with a splash of apple cider vinegar before sealing for a subtle tang. Can be baked in oven at 400°F for 15-20 minutes or steamed for a lighter version. Leftovers keep well refrigerated up to 3 days and reheat nicely.
Nutrition
- Serving Size: About 1/4 of the rec
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 8
- Carbohydrates: 10
- Fiber: 2
- Protein: 18
Keywords: smoked sausage, bell peppers, foil packets, camping meal, easy dinner, quick recipe, grilled sausage, foil packet recipe