Sausage and Peppers Recipe is a super-flavourful comfort food. It’s an awesome meal for a busy weeknight dinner, weekend, or game-day party.
It’s not a secret to anyone that I’m a huge fan of one-pan meals or skillet recipes. I use my skillet to cook recipes almost every day of the week, which helps me make delicious and healthy foods in no time.
This Italian Sausage and Peppers recipe is one of my favourite one-pan meals because it is so hearty and filling while still being low carb and and it’s great as leftovers. Inspired by this Slow Cooker Italian Sausage and Peppers (Web Story), this is the sausage and peppers skillet version. The less dishes I have to do on a busy weeknight, the better!
Ingredients to make sausage and peppers Recipe
- Olive oil
- Italian sausage — try to get sugar and preservatives-free sausages. They’re a much healthier option and if you have homemade Italian sausage made with fennel seed, ground pork, ground beef or even ground turkey. But you can also use turkey sausage.
- White and red onion — if you can’t find red or white onion, yellow will work as well. Alternatively, you can use two reds or two whites.
- Bell peppers — to keep this a colourful dish (kids love colour!), I use red, yellow, and orange bell peppers. You can stick to just one colour if you prefer.
- Garlic cloves — I prefer fresh garlic
- Seasoning — I went with salt, pepper, and red pepper flakes.
- Chicken broth — you can use red wine as well if you are not on low-carb and whole30 diets
- Fresh herbs — I went with chopped parsley and basil. If you prefer, you can also top it with parmesan cheese.
How do you Make this italian sausage recipe?
- Heat the oil in a skillet over medium heat.
- Add the Italian sausage, and cook it for about 2-3 minutes until all the sides are brown. At this point, the sausage won’t be cooked through but we’ll be cooking it some more later.
- Remove the Italian sausage from the skillet, and place on a cutting board to slice them. Set aside.
- Sauté the onions and bell peppers in the same skillet. If you need to, add more olive oil or even butter or ghee before cooking the onions and bell peppers. Add garlic and season with salt and black pepper and red flakes or other spices of your preference. Sauté the veggies for about 3 minutes.
- Pour apple cider or red wine into the skillet with the peppers and onions, and scrape the bottom of the skillet to release all the brown bits. This is called deglazing. This part is very important because the brown bits add more flavour to this dish.
- Put the slices of Italian sausage back into the skillet, and reduce the heat to medium. Cover the pan and simmer for 10 minutes.
- Then, uncover the skillet, increase the heat to medium-high, and cook for 3 more minutes or just until the liquid is evaporated and the sausage is cooked completely. You can use a meat thermometer to check on the doneness of the meat.
- Before serving, top with freshly chopped parsley and basil.
- Sausage is cooked through at 160 degrees Fahrenheit/ 71 degrees Celsius. You can check the internal temperature with an instant read thermometer.
- Make sure to cut onions and bell peppers to similar sized pieces. This helps ensure they are cooked evenly.
- You can also add some spaghetti sauce in the skillet to add more liquid and serve with pasta.
- Want to serve this with a side? Try my cauliflower rice!
How To Store Leftovers
- To store: I recommend you portion out this recipe into air tight containers once it has cooled. Store in the fridge for up to 4 days and reheat in the microwave.
- To freeze: Freeze leftovers in a use airtight containers or freezer-safe bag for up to 3 months.
- To reheat: Thaw the frozen Sausage Peppers and Onions in the refrigerator before reheating. Reheat on the stove or in the microwave until thoroughly warmed.
What To Serve With this Italian sausage Recipe?
This Italian sausage recipe is super-versatile in terms of what to serve with it. Although delicious on its own, you can serve it over Cauliflower “Potato” Salad, Roasted Veggies and Potato Wedges. Coleslaw, Potato Salad, mashed cauliflower, mashed potatoes, and on top of pasta (penne is a great option), pizza, cauliflower rice, and polenta.
You can also chop it and add inside of your lasagna. I even put it in soups. You decide. This Italian sausage recipe is also versatile because you can use any other veggie you have like mushrooms and spinach.
- Spicy: Add Cajun seasoning or red pepper flakes to the recipe for an extra spicy kick.
- Mediterranean flavours: I love using olives, cherry tomatoes, and a sprinkle of feta cheese.
- Garnish: I also like to replace parsley for chopped fresh cilantro or green onions for a burst of freshness.
- Drizzle with olive oil and a splash of balsamic vinegar for extra richness.
Kitchen tongs: Tongs provide precise control and grip, allowing you to flip Italian sausage individually without disturbing the others.
Cast iron skillet: A cast iron skillet will help you get a nice golden sear on the Italian sausage.
Meat thermometer: Use a meat thermometer to check the internal temperature of the sausage.
Frequently Asked Questions
Unlike smoked sausages, Italian sausage does need to be cooked to 160°F as it is made with raw ground pork or ground beef. To know if the sausage is fully cooked, use a meat thermometer. If you don’t have a meat thermometer, you can slice the sausage in the middle to see if it is underdone.
For this sausage and peppers recipe you don’t need to boil it. But if you prefer to do it, you can.
This comforting sausage and peppers recipe tastes like Grandma’s cooking. It has a very delicious taste with a garlicky flavor that takes this dish to another level.
- 2 teaspoons olive oil
- 1 pound fresh Italian sausage links
- 1 cup white onion sliced
- 1 cup red onion sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 3 garlic cloves sliced
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ cup chicken broth (you can use red wine as well if you are not on low-carb and whole30 diets)
- 1 tablespoon chopped parsley
- 2 tablespoons fresh basil
- Heat the olive oil in a large skillet over medium-high. Add the sausage links, and cook for about 2 minutes each side, just until they turn brown. The sausage will not be cooked through.
- Place them on a cutting board, slice them, and set aside.
- Add the onions, and cook for about 2 minutes. Stir constantly. Then, add the bell peppers, garlic, salt and black pepper, and red pepper flakes. Cook for 5 minutes or until the onions are translucent.
- Add the chicken broth to the skillet with the peppers and onions, and scrape the bottom of the skillet to release all the brown bits.
- Return the sausage back to the skillet, and reduce the heat to medium. Cover and simmer 10 minutes. Then, uncover the skillet, increase the heat to medium-high, and cook for 3 more minutes, just until the liquid is evaporated and the sausage is cooked through. Top with parsley and basil. Enjoy!
- Looking for more one-pan meals? Click here to visit an awesome list of one-pan meals that are great for busy weeknight dinners.
- Click HERE to watch the web story.
- Feel free to swap for your favourite sausage.
- You can use an instant read thermometer to check if the sausage is cooked through at 160F.
- Feel free to use only one type of bell pepper if you prefer. I like red bell peppers.
- To store: Store leftovers in the fridge in an airtight container for up to 4 days.
- To reheat: You can reheat this sausage, onions, and bell peppers recipe in the microwave or on the stovetop.
- To freeze: Freeze leftovers in a freezer-safe bag for up to 3 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Watch the Watch Story HERE.
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