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Foil Packet Cheesy Sausage & Peppers

Posted on Sep 11, 21


  • Reynolds Wrap® Non-Stick Foil
  • 4 sweet or spicy Italian chicken sausage links (about 2 3/4 oz each)
  • 2 medium onions (sliced into 1/4 inch strips)
  • 2 red bell peppers (sliced into 1/4 inch strips)
  • 1/2 tablespoon extra virgin olive oil
  • 3/4 cup marinara sauce ((I like spicy Arrabbiata sauce))
  • 1/2 cup shredded part-skim mozzarella
  • 3/4 teaspoon kosher salt
  • fresh black pepper (to taste)
  • crusty bread (optional for serving)


  1. Preheat the grill on high heat on one half and medium-low on the other.
  2. In a large bowl combine the onions, pepper, olive oil, salt and pepper.

Make foil packets:

  1. Tear off 4 12 x 18” sheets of Reynolds Wrap® Non-Stick Foil.
  2. Divide the onions and peppers between 4 pieces of foil, with the dull side facing up. Top with 3 tablespoons marinara.
  3. Bring up the long sides of the foil, so the ends meet over the food.
  4. Double fold the ends, leaving room for heat to circulate inside. Double fold the two short ends to seal the packet tight, so no steam escapes.
  5. Place the foil packets on the side of the grill with the medium-low heat. Cook until the vegetables are tender, about 25 minutes.
  6. When ready, set aside and add the sausage to the medium-low side. At this point you can shut off the high side of the grill.
  7. Cook sausage, 6 to 8 minutes turning often until cooked through in the center and place on a cutting board.
  8. Open the foil packets, slice the sausage and add to the foil packets, top each with 2 tablespoons cheese and keep open.
  9. Cover grill and leave until cheese melts, about 5 minutes. Serve with bread, if desired.


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