Why You’ll Love This Recipe

I love Sausage and Peppers because it uses simple ingredients while delivering plenty of flavor. Browning the sausage first gives me delicious caramelized edges, while the peppers and onions become tender and slightly sweet as they cook.

I also appreciate how flexible this recipe is. I can use sweet or hot Italian sausage, change the vegetables, make the sauce richer, or keep everything simple. It’s also a convenient option for meal prep because the leftovers reheat beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 pounds Italian sausage links
1 tablespoon olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 large yellow onion, sliced
3 garlic cloves, minced
1 can diced tomatoes
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes, optional
Salt, to taste
Black pepper, to taste
Fresh basil or parsley, for serving

Directions

I heat the olive oil in a large skillet over medium-high heat.
I add the Italian sausages and brown them for about 6–8 minutes, turning occasionally so they develop color on all sides. They don’t need to be completely cooked at this stage.
I transfer the browned sausages to a plate and add the sliced bell peppers and onion to the same skillet.
I cook the vegetables for about 6–8 minutes, stirring occasionally, until they begin to soften and develop lightly browned edges.
I add the minced garlic and cook for about 30 seconds, just until fragrant.
I stir in the diced tomatoes, tomato paste, Italian seasoning, oregano, and crushed red pepper flakes.
I return the sausages to the skillet and nestle them into the peppers and sauce. I reduce the heat, cover the skillet, and let everything simmer for about 15–20 minutes.
I make sure the sausage is fully cooked before serving. For pork sausage, I cook it to an internal temperature of 160°F (71°C); for chicken or turkey sausage, I cook it to 165°F (74°C).
I taste the sauce and adjust the salt and black pepper. I finish everything with fresh basil or parsley and serve it hot.

Servings and Timing

This recipe makes approximately 6 servings.

Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: 45–50 minutes
Servings: 6

I can serve one sausage link per person with plenty of peppers and onions, or slice the sausages before serving when I want to divide the dish into smaller portions.

Variations

For spicy Sausage and Peppers, I use hot Italian sausage and increase the crushed red pepper flakes. I can also add sliced hot peppers when I want even more heat.

For a milder version, I use sweet Italian sausage and leave out the red pepper flakes. This gives me a family-friendly dish while keeping plenty of savory Italian flavor.

When I want Sausage and Peppers without tomato sauce, I leave out the diced tomatoes and tomato paste. I cook the sausage, peppers, onions, and garlic together and add a small splash of broth if the skillet becomes dry.

I can also add mushrooms, zucchini, or cherry tomatoes when I want more vegetables.

For sandwiches, I pile the finished sausage and peppers into toasted hoagie rolls and add provolone or mozzarella. I can briefly broil the sandwiches until the cheese is melted and bubbling.

Storage/Reheating

I let leftover Sausage and Peppers cool before transferring them to an airtight container. I store them in the refrigerator for up to 3–4 days.

For reheating, I place the sausage, peppers, and sauce in a skillet over medium-low heat. I add a small splash of water or broth if needed and heat everything until thoroughly hot.

I can also microwave individual portions in short intervals, stirring the peppers and sauce between intervals so everything heats evenly.

For longer storage, I can freeze Sausage and Peppers in a freezer-safe container for about 2–3 months. I thaw the dish overnight in the refrigerator before reheating.

FAQs

What kind of sausage is best for Sausage and Peppers?

I usually use Italian sausage because its garlic and herb seasonings pair perfectly with peppers and onions. I choose sweet Italian sausage for a milder dish or hot Italian sausage when I want extra spice.

What should I serve with Sausage and Peppers?

I like serving Sausage and Peppers with pasta, rice, polenta, roasted potatoes, or crusty bread. I can also put everything into a toasted roll for an easy sausage and pepper sandwich.

Can I make Sausage and Peppers ahead of time?

Yes. I can cook the entire dish ahead, refrigerate it, and reheat it when I’m ready to eat. I find that the flavors blend together nicely as the dish sits, making it a useful option for meal prep.

Can I make Sausage and Peppers in the oven?

Yes. I can arrange the sausage, sliced peppers, and onions on a baking sheet or in a baking dish, season them with olive oil and herbs, and roast them until the vegetables are tender and the sausage is safely cooked through. I turn everything occasionally so it browns evenly.

Can I use chicken or turkey sausage?

Yes. I can substitute chicken or turkey Italian sausage for pork sausage. Since poultry sausage needs to reach a safe internal temperature of 165°F (74°C), I check the center with an instant-read thermometer before serving.

Conclusion

Sausage and Peppers is a simple, satisfying dinner I can prepare with just a handful of everyday ingredients. I love the combination of juicy Italian sausage, tender bell peppers, sweet onions, garlic, and tomato sauce, especially when everything has had time to simmer together. Whether I serve it over pasta, alongside potatoes, or tucked into a toasted roll, this classic dish gives me an easy meal with plenty of hearty flavor.

Sausage and Peppers

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Sausage and Peppers combines juicy Italian sausage with tender bell peppers, sweet onions, garlic, and a savory tomato sauce. Serve this hearty dish on its own, in toasted rolls, or over pasta, rice, or creamy polenta.

Author: Laura
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Yield: 6 servings
Category: Main Course
Method: Stovetop
Cuisine: Italian-American
Diet: Low Lactose

Instructions

Heat the olive oil in a large skillet over medium-high heat.
Add the Italian sausages and brown for 6–8 minutes, turning occasionally so they develop color on all sides. They do not need to be fully cooked at this stage.
Transfer the browned sausages to a plate. Add the sliced bell peppers and onion to the same skillet.
Cook the vegetables for 6–8 minutes, stirring occasionally, until they begin to soften and develop lightly browned edges.
Add the minced garlic and cook for about 30 seconds, just until fragrant.
Stir in the diced tomatoes, tomato paste, Italian seasoning, oregano, and crushed red pepper flakes, if using.
Return the sausages to the skillet and nestle them into the peppers and sauce. Reduce the heat, cover, and simmer for 15–20 minutes.
Check that the sausages are fully cooked. Pork sausage should reach an internal temperature of 160°F (71°C), while chicken or turkey sausage should reach 165°F (74°C).
Taste and adjust the salt and black pepper as needed. Garnish with fresh basil or parsley and serve hot.

Notes

Use sweet Italian sausage for a milder dish or hot Italian sausage for additional heat.
For extra spice, increase the crushed red pepper flakes or add sliced hot peppers.
For a tomato-free variation, omit the diced tomatoes and tomato paste and add a splash of broth if the skillet becomes dry.
Mushrooms, zucchini, or cherry tomatoes can be added for extra vegetables.
For sandwiches, serve the sausage and peppers in toasted hoagie rolls with provolone or mozzarella cheese.
Chicken or turkey Italian sausage can replace pork sausage but should be cooked to 165°F (74°C).
Store leftovers in an airtight container in the refrigerator for 3–4 days and reheat thoroughly in a skillet or microwave.
Freeze in a freezer-safe container for 2–3 months and thaw overnight in the refrigerator before reheating.

Nutrition

Serving Size: 1/6 of recipe
Calories: 410 kcal
Sugar: 8 g
Sodium: 1050 mg
Fat: 29 g
Saturated Fat: 9 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 16 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 65 mg