A one-pan bratwurst bake loaded with sautéed peppers, onions, and mushrooms, then topped with melted mozzarella and baked until bubbly. It's low-carb, requires minimal cleanup, and delivers restaurant-quality comfort food in under 30 minutes.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Slice the bratwurst links in half lengthwise to butterfly them.
Dice the onion and both bell peppers.
Heat olive oil in a large skillet over medium-high heat. Add the diced onion and peppers, and season with black pepper. Sauté until they begin to soften.
Add the sliced mushrooms to the skillet and continue to cook until the vegetables are tender.
When the vegetables are almost done, stir in the butter and balsamic vinegar. Cook for another minute, then remove the vegetable mixture from the skillet and set aside.
Preheat your oven to 350°F (175°C).
In the same skillet, sear the butterflied bratwurst on both sides until browned.
Arrange the seared bratwurst on a baking sheet lined with parchment paper.
Top the bratwurst evenly with the sautéed vegetable mixture.
Sprinkle generously with shredded mozzarella cheese and top with chopped pickled hot peppers.
Bake for about 15 minutes, or until the cheese is completely melted and bubbly.
Store covered in the refrigerator up to 3 days. Reheat in a 350°F oven for 12–15 minutes until warmed through, or microwave individual portions.
Yes. Italian sausage, kielbasa, or andouille all work well. Adjust cooking time if using links versus patties.
No. Simply wipe them clean with a damp paper towel and slice. Peeling is optional and not necessary.
Yes. Prepare the sausage and vegetables, refrigerate up to 24 hours, then bake. Add 5 extra minutes if baking from cold.
Internal temperature should reach 160°F (71°C) for food safety.
Yes. Cheddar, Gruyère, or a blend work well. Avoid low-moisture cheeses that don't melt smoothly.
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