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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein13% · 34g
Carbs33% · 85g
Fat54% · 63g
6g
Fiber
1640mg
Sodium
3g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
28th pctl
More protein than 28% of 1,474 meals
Protein density
3g /100cal
Leaner than 8% of meals
vs Pork average
17% heavier
This1120
Avg957
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✕ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Potatoes
Tomato Paste
Onion
Long Green Pepper
Mozzarella Cheese
Italian Seasoning
Garlic Powder
Demi-Baguette
Italian Pork Sausage
Black Pepper
Olive Oil
Butter
Salt
How to make it
1
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.)
2
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.
3
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.
4
Meanwhile, remove pork sausage* from casing if necessary; discard casing. 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.
5
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.
6
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.
7
Close heroes, pressing down to secure. Divide between plates. Serve with potato wedges on the side.
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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.)
2
Step 2
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.
3
Step 3
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.
4
Step 4
Meanwhile, remove pork sausage* from casing if necessary; discard casing. 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.
5
Step 5
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.
6
Step 6
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.
7
Step 7
Close heroes, pressing down to secure. Divide between plates. Serve with potato wedges on the side.
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