Introduction

This classic Sausage and Peppers recipe delivers a satisfying, one-pan meal perfect for busy weeknights. Sweet bell peppers and savory Italian sausage create a hearty combination that’s both simple and delicious. For more sausage-inspired dishes, try this Creamy Cajun Sausage Ravioli Recipe or these Homemade Sausage Cream Cheese Crescents Recipe.

Ingredients

This classic Sausage and Peppers recipe fills your kitchen with the savory aroma of sizzling sausage mingled with sweet, tender peppers and onions, creating a hearty and satisfying meal.

• 1 lb Italian sausage (sweet or hot)
• 2 large bell peppers, sliced (any color)
• 1 large onion, sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• Salt and black pepper to taste
• 1/4 cup chicken broth or water (optional)
• Fresh parsley for garnish (optional)

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Sausage and Peppers recipe is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare Your Ingredients

Gather 1 pound of Italian sausage links, 2 bell peppers (any color), 1 large onion, 3 cloves of garlic, olive oil, salt, and black pepper. Slice the peppers and onion into ¼-inch strips, and mince the garlic.

Tip: Use a mix of red, yellow, and green bell peppers for a more colorful and flavorful Sausage and Peppers dish.

Step 2 — Brown the Sausage

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sausage links and cook for 5–7 minutes, turning occasionally, until browned on all sides. The sausage does not need to be fully cooked through at this stage.

Tip: Avoid overcrowding the pan—work in batches if necessary to ensure proper browning.

Step 3 — Sauté the Vegetables

Remove the sausage from the skillet and set aside. In the same skillet, add the sliced peppers and onion. Sauté for 6–8 minutes, stirring occasionally, until they begin to soften and develop a slight char.

Tip: For extra flavor, scrape up any browned bits from the sausage as the vegetables cook.

Step 4 — Add Aromatics

Add the minced garlic to the skillet and cook for 1 minute, stirring constantly, until fragrant. Season the vegetables with salt and black pepper to taste.

Tip: Be careful not to burn the garlic, as it can turn bitter quickly.

Step 5 — Combine and Simmer

Return the sausage to the skillet, nestling it among the peppers and onions. Pour in ½ cup of chicken broth or crushed tomatoes, then reduce the heat to medium-low. Cover and simmer for 15–20 minutes.

Tip: The liquid should bubble gently—adjust the heat if it boils too vigorously.

Step 6 — Check for Doneness

Uncover the skillet and check that the sausage is cooked through—it should reach an internal temperature of 160°F. The peppers and onions should be tender but not mushy.

Tip: Use an instant-read thermometer for accuracy, especially if using thicker sausage links.

Step 7 — Rest and Serve

Remove the skillet from the heat and let the Sausage and Peppers rest for 5 minutes. This allows the juices to redistribute and the flavors to meld.

Serve hot, optionally with crusty bread, over pasta, or in a sub roll for a classic sandwich.

Nutritional Information

Calories	410
Protein	18g
Carbohydrates	15g
Fat	30g
Fiber	3g
Sodium	980mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Chicken or turkey sausage — Leaner protein with similar savory flavor and fewer calories.
• Plant-based sausage — Vegan-friendly option that mimics texture and spice of traditional sausage.
• Extra bell peppers and onions — Bulk up vegetables for more fiber and fewer carbs per serving.
• Zucchini or eggplant slices — Low-carb vegetable additions that absorb the rich sauce flavors.
• Dairy-free cheese topping — Melty vegan cheese alternative for a creamy finish without dairy.
• Low-sodium broth or tomatoes — Cuts salt while maintaining the juicy, simmered base for sausage and peppers.
• Quinoa or cauliflower rice — Gluten-free, nutrient-packed bases instead of traditional rolls or pasta.
• Fresh herbs like basil or oregano — Boost flavor without extra salt or fat, enhancing the dish’s aroma.

Serving Suggestions

• Serve your Sausage and Peppers over creamy polenta or a bed of fluffy white rice to soak up the savory juices.
• For a classic Italian-American experience, pile the Sausage and Peppers into a crusty hoagie roll for a hearty sandwich.
• Pair this dish with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
• Transform it into a festive party platter by serving the Sausage and Peppers alongside toothpicks for an easy, crowd-pleasing appetizer.
• For a low-carb option, serve the Sausage and Peppers over zucchini noodles or alongside roasted cauliflower.
• Make it a complete meal by adding a side of garlic bread and a glass of robust red wine.

This versatile Sausage and Peppers recipe is perfect for a casual weeknight dinner, a game day gathering, or a potluck, easily adapting to your needs.

Common Mistakes to Avoid

• Mistake: Using lean sausage that lacks fat for flavor and moisture. Fix: Opt for Italian sausage with a good fat content to keep the dish juicy and rich.
• Mistake: Overcrowding the pan when browning sausage, causing it to steam. Fix: Cook in batches to ensure each piece gets a proper sear and caramelized crust.
• Mistake: Slicing peppers and onions too thin, making them mushy. Fix: Cut into larger strips so they hold texture and don’t dissolve during cooking.
• Mistake: Skipping the step to deglaze the pan after browning sausage. Fix: Add a splash of broth or wine to lift the flavorful browned bits for your sauce.
• Mistake: Cooking everything together from the start, leading to uneven doneness. Fix: Brown sausage first, remove, then sauté peppers and onions to preserve their bite.
• Mistake: Underseasoning the vegetables because you rely only on sausage flavor. Fix: Season peppers and onions with salt, pepper, and herbs as they cook.
• Mistake: Using high heat the entire time, which can burn garlic and spices. Fix: Lower heat after browning to gently simmer and meld flavors without scorching.
• Mistake: Not resting cooked sausage before slicing, causing juices to run out. Fix: Let sausage rest a few minutes after cooking to redistribute moisture.
• Mistake: Rushing the cooking process so flavors don’t have time to develop. Fix: Simmer sausage and peppers together for at least 15–20 minutes for depth.
• Mistake: Serving immediately without letting the dish sit briefly. Fix: Allow your Sausage and Peppers to rest 5 minutes off heat so flavors marry perfectly.

Storing Tips

• Fridge: Store leftover Sausage and Peppers in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze in a freezer-safe container or heavy-duty freezer bag for up to 3 months.
• Reheat: Reheat thoroughly on the stovetop or in the microwave until the internal temperature reaches 165°F for food safety.

Always allow your Sausage and Peppers to cool to room temperature before storing to maintain quality and prevent condensation.

Conclusion

This Sausage and Peppers recipe delivers a satisfying, flavorful meal that’s perfect for busy weeknights or casual gatherings. Give it a try and share your thoughts in the comments below! For another hearty option, check out this Pork Shoulder Roast.

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FAQs

What is the best type of sausage to use for Sausage and Peppers?

Italian sausage works best for classic Sausage and Peppers. You can use sweet or hot sausage depending on your spice preference. Ensure the sausage is fresh for the best flavor.

Can I make Sausage and Peppers ahead of time?

Yes, you can prepare this dish in advance. Sausage and Peppers reheat well and the flavors often deepen when stored. Keep it in an airtight container in the refrigerator for up to three days.

What should I serve with Sausage and Peppers?

Serve your Sausage and Peppers over pasta, in a sub roll, or with crusty bread. It also pairs well with a side salad or polenta for a complete meal.