Print

Sausage and Peppers

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

  • 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

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. 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.
  3. Transfer the browned sausages to a plate. Add the sliced bell peppers and onion to the same skillet.
  4. Cook the vegetables for 6–8 minutes, stirring occasionally, until they begin to soften and develop lightly browned edges.
  5. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  6. Stir in the diced tomatoes, tomato paste, Italian seasoning, oregano, and crushed red pepper flakes, if using.
  7. Return the sausages to the skillet and nestle them into the peppers and sauce. Reduce the heat, cover, and simmer for 15–20 minutes.
  8. 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).
  9. 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

Find it online: https://thefamilycooking.com/sausage-and-peppers/