I can’t resist this quick one-skillet Sausage Peppers And Onions because a simple trick keeps the peppers tender while the sausage caramelizes, and it adapts effortlessly to mashed potatoes, pasta, polenta, cauliflower rice, or an Italian sub.

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I still get a little giddy when a pan full of Italian sausage links and bright bell peppers hits the table, even after making this a hundred times. I won’t pretend it’s fancy, but this Sausage Peppers And Onions thing always surprises me with layers of flavor, messy and honest, the kind of meal that makes you wanna steal a bite before anyone else.

If you think Sausage Recipes For Dinner are predictable, give this a read and you might change your mind, like I did. It’s simple, loud, and oddly versatile, and yes, I usually make too much on purpose.

Ingredients

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Italian sausage: rich protein, fat, savory and spicy, adds umami and meaty comfort
Bell peppers: vitamin C, fiber, sweet to slightly bitter, bright color, fresh flavor punch
Onions: provide savory sweetness when caramelized, some fiber, minerals, great depth of flavor
Olive oil: healthy fats, helps brown things, carries flavors, modest calorie boost though
Garlic: small but mighty, adds aromatic punch, trace nutrients, may aid heart health
Chicken broth or white wine: deglazes pan, adds savory or acidic lift, low calories
Provolone or rolls: melty cheese adds cream, rolls soak juices for awesome sausage sandwiches

Ingredient Quantities

1 1/2 lb (700 g) Italian sausage links, mild or hot, about 4 links

3 medium bell peppers (mix of red, green, yellow), thinly sliced

2 medium yellow or sweet onions, thinly sliced

2 tbsp extra virgin olive oil

3 cloves garlic, minced

1/2 cup low sodium chicken broth or dry white wine, for deglazing

1 tsp dried oregano

1 tsp Italian seasoning

1/2 tsp kosher salt, plus more to taste

1/4 tsp black pepper

1/4 tsp crushed red pepper flakes (optional)

2 tbsp fresh parsley, chopped (optional garnish)

4–6 slices provolone or mozzarella, or 4 hoagie rolls (optional, if making sandwiches)

How to Make this

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1. Heat a large heavy skillet over medium-high heat and add 2 tbsp extra virgin olive oil. Add 1 1/2 lb Italian sausage links (don’t poke them) and brown on all sides, about 6-8 minutes, turning so you get a nice crust. Remove sausages to a plate and set aside.

2. In the same skillet add the sliced peppers (3 medium, mixed colors) and sliced onions (2 medium). If the pan looks dry add a bit more oil. Cook over medium heat, stirring every few minutes, until they’re soft and starting to caramelize, about 8-10 minutes. Don’t rush it, the browning is flavor.

3. Push the veg to the side, add the minced garlic (3 cloves) and cook 30-45 seconds until fragrant. Garlic burns fast so keep an eye on it.

4. Pour in 1/2 cup low sodium chicken broth or dry white wine to deglaze the pan, scraping up the brown bits with a wooden spoon. That fond is the good stuff.

5. Return the sausages to the skillet nestling them into the peppers and onions. Sprinkle 1 tsp dried oregano, 1 tsp Italian seasoning, 1/2 tsp kosher salt (plus more to taste later), 1/4 tsp black pepper and 1/4 tsp crushed red pepper flakes if you like heat.

6. Cover and simmer on low-medium for about 10-12 minutes, until sausages are cooked through (about 160 F internal) and flavors meld. If using whole sausages, you can slice them after resting, or slice now and simmer a bit less.

7. For sandwiches: slice sausages and tuck into 4 hoagie rolls with lots of peppers and onions. Top with 4-6 slices provolone or mozzarella, or lay cheese on sausages in the skillet and cover 1-2 minutes to melt before assembling. For platters: serve over mashed potatoes, pasta, polenta or cauliflower rice.

8. Taste and adjust seasoning, sprinkle 2 tbsp chopped fresh parsley as garnish. Let sandwiches rest 1-2 minutes so cheese settles.

9. Quick hacks: use a cast iron skillet for better browning, don’t overcrowd the pan or things steam, and save any pan juices to drizzle over sandwiches or starch. Enjoy.

Equipment Needed

1. Large heavy skillet or cast iron skillet (for browning sausages and cooking peppers)
2. Tongs (turn sausages without piercing them)
3. Chef’s knife (slice peppers, onions and sausages)
4. Cutting board
5. Wooden spoon (scrape up fond while deglazing)
6. Measuring spoons and 1/2 cup measure
7. Instant read meat thermometer (check sausages reach about 160 F)
8. Lid that fits the skillet or a large plate (to cover while simmering)

FAQ

Q: Can I swap the sausage links for ground Italian sausage? A: Yes, you can, but it acts different. Ground will crumble and cook faster, and it can get greasier. Brown it first, drain excess fat, then add peppers and onions. If you want slices like the original, form patties or meatballs before cooking.

Q: How do I know the sausages are fully cooked? A: Use a meat thermometer, target 160°F (71°C). If you dont have one, cut into the thickest link and make sure juices run clear and there’s no raw pink in the center.

Q: Can I make this in the oven or slow cooker? A: Yes. Oven: roast at 375°F (190°C) in a baking dish for about 25 to 35 minutes, turning once, then toss with sautéed peppers if you want them less soft. Slow cooker: brown sausages first, add peppers, onions and 1/2 cup broth or wine, cook low 4 hours or high 2 to 3 hours. Texture will be softer in the slow cooker.

Q: My peppers get mushy, how do I keep them crisp? A: Slice them evenly and cook over medium high heat so they sear a little. Don’t overcrowd the pan, cook in batches if needed. Cook until just tender, you can always finish cooking with the sausages so they dont overdo it.

Q: Can I make this ahead or freeze it? A: Yes. Refrigerate up to 3 to 4 days. Reheat gently in a skillet with a splash of broth or in a 350°F oven until hot. For freezing, cool fully, freeze up to 3 months, thaw overnight before reheating. For sandwiches, reheat and melt cheese on top just before serving.

Q: What are good serving ideas or sandwich tips? A: Serve over rice, pasta, or creamy polenta, or pile into hoagie rolls with provolone or mozzarella. For sandwiches, slice sausages after cooking, place on toasted roll, top with peppers and onions and melt cheese under a broiler for a minute or two. Add chopped parsley or hot peppers if you like a little kick.

Italian Sausage Peppers And Onions Recipe Substitutions and Variations

Italian sausage links: ground Italian sausage (cook and crumble), chicken or turkey sausage links if you want it leaner, spicy chorizo for a smokier kick, or plant-based Italian sausage for a vegetarian swap
Bell peppers: poblano or ancho for a milder, earthy flavor, sweet mini peppers or long frying peppers if you cant find large bells, or frozen pepper mix for convenience
Chicken broth or dry white wine: vegetable broth to keep it meat-free, beer or a splash of apple cider vinegar or lemon juice with water for acidity if you dont have wine, or low-sodium beef broth for a richer base
Provolone/mozzarella slices or hoagie rolls: fontina, provolone piccante or pepper jack for different melty flavors, ciabatta or crusty baguette instead of rolls, or just serve the sausage and peppers over pasta or polenta

Pro Tips

– Don’t poke the sausages and don’t crowd the pan. If you cram everything in they’ll steam instead of getting a crust, and most of the flavor comes from that browning. Use a hot cast iron or heavy skillet and give them room, then let them rest a few minutes before slicing so they keep their juices.

– Take your time with the peppers and onions. Cook them low and slow until they get deep color, stir only when needed, and if the pan looks dry add a little oil. A tiny pinch of sugar will help bland onions caramelize faster if you’re in a hurry.

– Always deglaze and save the pan juices. Pour in a splash of wine or broth and scrape up the fond, then boil it down a minute to concentrate the flavor. Drizzle that juice on sandwiches or over whatever you serve with the sausages.

– Be careful with salt and heat. Italian sausage can be pretty salty on its own, so season toward the end and taste first. Add crushed red pepper in small amounts, you can always add more but you can’t take heat away.

– For sandwiches: toast the rolls and melt the cheese in the pan covered for a minute, that keeps everything warm and gooey. If you want quicker eating, slice sausages before finishing, but if you want juicier slices slice after they’ve rested.

Italian Sausage Peppers And Onions Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I can't resist this quick one-skillet Sausage Peppers And Onions because a simple trick keeps the peppers tender while the sausage caramelizes, and it adapts effortlessly to mashed potatoes, pasta, polenta, cauliflower rice, or an Italian sub.

Servings

servings

Calories

642

kcal

Equipment: 1. Large heavy skillet or cast iron skillet (for browning sausages and cooking peppers)
2. Tongs (turn sausages without piercing them)
3. Chef’s knife (slice peppers, onions and sausages)
4. Cutting board
5. Wooden spoon (scrape up fond while deglazing)
6. Measuring spoons and 1/2 cup measure
7. Instant read meat thermometer (check sausages reach about 160 F)
8. Lid that fits the skillet or a large plate (to cover while simmering)

Ingredients

1 1/2 lb (700 g) Italian sausage links, mild or hot, about 4 links
3 medium bell peppers (mix of red, green, yellow), thinly sliced
2 medium yellow or sweet onions, thinly sliced
2 tbsp extra virgin olive oil
3 cloves garlic, minced
1/2 cup low sodium chicken broth or dry white wine, for deglazing
1 tsp dried oregano
1 tsp Italian seasoning
1/2 tsp kosher salt, plus more to taste
1/4 tsp black pepper
1/4 tsp crushed red pepper flakes (optional)
2 tbsp fresh parsley, chopped (optional garnish)
4–6 slices provolone or mozzarella, or 4 hoagie rolls (optional, if making sandwiches)

Directions

Heat a large heavy skillet over medium-high heat and add 2 tbsp extra virgin olive oil. Add 1 1/2 lb Italian sausage links (don't poke them) and brown on all sides, about 6-8 minutes, turning so you get a nice crust. Remove sausages to a plate and set aside.
In the same skillet add the sliced peppers (3 medium, mixed colors) and sliced onions (2 medium). If the pan looks dry add a bit more oil. Cook over medium heat, stirring every few minutes, until they're soft and starting to caramelize, about 8-10 minutes. Don't rush it, the browning is flavor.
Push the veg to the side, add the minced garlic (3 cloves) and cook 30-45 seconds until fragrant. Garlic burns fast so keep an eye on it.
Pour in 1/2 cup low sodium chicken broth or dry white wine to deglaze the pan, scraping up the brown bits with a wooden spoon. That fond is the good stuff.
Return the sausages to the skillet nestling them into the peppers and onions. Sprinkle 1 tsp dried oregano, 1 tsp Italian seasoning, 1/2 tsp kosher salt (plus more to taste later), 1/4 tsp black pepper and 1/4 tsp crushed red pepper flakes if you like heat.
Cover and simmer on low-medium for about 10-12 minutes, until sausages are cooked through (about 160 F internal) and flavors meld. If using whole sausages, you can slice them after resting, or slice now and simmer a bit less.
For sandwiches: slice sausages and tuck into 4 hoagie rolls with lots of peppers and onions. Top with 4-6 slices provolone or mozzarella, or lay cheese on sausages in the skillet and cover 1-2 minutes to melt before assembling. For platters: serve over mashed potatoes, pasta, polenta or cauliflower rice.
Taste and adjust seasoning, sprinkle 2 tbsp chopped fresh parsley as garnish. Let sandwiches rest 1-2 minutes so cheese settles.
Quick hacks: use a cast iron skillet for better browning, don't overcrowd the pan or things steam, and save any pan juices to drizzle over sandwiches or starch. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.