Sausage and Peppers

There’s nothing not to love in this suasage and peppers dish with perfectly browned Italian sausages, crisp peppers, fresh onions, and tomato.

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Prep Time5 minutes mins

Cook Time45 minutes mins

Total Time50 minutes mins

Servings4

Some things just work together perfectly, like the delicious blend of savory sausage and peppers in this dish. With sausages coupled with fresh and juicy peppers cooked in tomato sauce, this simple recipe is always a hit!

Sausage And Peppers Ingredients

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You’ll need:

• 2 tablespoons of olive oil
• 4 Italian sausage links (mild, medium, or hot)
• 1 red bell pepper
• 1 green bell pepper
• 1 large yellow onion
• 2 to 3 teaspoons of minced garlic
• ½ cup of Marsala wine 
• 1 cup of roasted red bell peppers, jarred
• 1 cup of crushed, canned tomatoes
• 1 tablespoon of fresh oregano leaves (or 1 teaspoon dried)

Substitutions And Additions

WINE: Not looking to put wine in the dish? You can easily substitute chicken broth for the Marsala wine in this Italian sausage recipe

OREGANO: If you don’t have any oregano but plenty of thyme on your hands, use it instead.

It’s best to begin your substitution with half the specified amount and then make adjustments to fit your tastes.

POTATOES: An excellent addition to this dish is potatoes.

Cut them to the same size as the sausages and add a few minutes to the cooking time, making sure to turn them once or twice throughout to ensure they cook thoroughly.

SAUSAGE: If you’re looking to switch up the protein in this dish, consider using ground turkey, turkey sausage, or chicken sausage instead of traditional pork sausage in the easy recipe.

BELL PEPPERS: While the recipe calls for a mix of colorful sweet peppers, you can certainly play with the flavor and heat level by using different types of peppers.

If you prefer a milder version, opt for sweet bell peppers only. For a bit of a kick, introduce poblano or Anaheim peppers into the mix.

These peppers add a subtle heat and unique depth of flavor, elevating the overall taste of the dish.

How To Make This Sausage And Peppers Recipe

STEP ONE: In a 12-inch skillet, heat the olive oil over medium-low heat. Brown the sausage links, turning occasionally to ensure they do not burn.

Brown until cooked through, about 10 to 15 minutes. Remove the sausage links to a plate and keep warm.

STEP TWO: Slice the bell peppers and onion. Add them to the skillet and cook over medium heat until slightly browned and the onions are soft and translucent.

This should take approximately ten minutes.

STEP THREE: Add the minced garlic to the pan and saute for one to two minutes more.

STEP FOUR: Add the wine to the skillet and scrape the browned bits from the bottom of the pan to deglaze. 

Bring to a simmer and allow the wine to reduce by about half. This should take approximately two to three minutes. 

STEP FIVE: Add the roasted bell peppers, crushed tomatoes, and oregano to the skillet.

STEP SIX: Slice the sausage links into bite-size pieces and return them to the skillet.

STEP SEVEN: Simmer over medium until everything is warmed and the sausage is cooked completely if it was not thoroughly cooked in step one.

STEP EIGHT: Serve immediately.

How To Serve

Pair your sausage and peppers with a bed of fluffy rice or creamy mashed potatoes for a delicious meal. The comforting texture of these sides beautifully balances the rich flavors of the sausages and peppers, creating a satisfying and wholesome meal.

Load up your sausage and peppers into freshly baked hoagie rolls or crusty baguettes for a hearty sandwich that bursts with flavor.

Transform leftovers into a delightful breakfast by pairing the sausage and peppers with scrambled eggs. The savory sausages and peppers mingle harmoniously with the creamy eggs, resulting in a morning feast that’s both satisfying and energizing.

While the sausage and peppers are an amazing dish on their own, it also pairs great with more of our Italian dishes such as our authentic homemade chicken parmesan, or for our lasagna lovers, our ravioli lasagna.

MORE PEPPER RECIPES

Lunch

Stuffed Peppers

Soups & Stews

Stuffed Pepper Soup

Storage

IN THE FRIDGE: Store leftovers of this one-pan dinner in an airtight container for up to two to three days in the refrigerator. 

IN THE FREEZER: Leftovers of this easy weeknight meal can be frozen in an airtight freezer-safe container for one month, but your veggies may end up a bit mushier than you’d like when reheating. 

Simple, delicious, and beautifully seasoned, this easy sausage and peppers dish is full of flavor and color. Even inexperienced chefs should do well with this one-pot comfort food, and clean up is a breeze.

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Sausage and Peppers

5 from 1 vote

There’s nothing not to love in this suasage and peppers dish with perfectly browned Italian sausages, crisp peppers, fresh onions, and tomato.

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4

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Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 4 Italian sausage links (mild, medium, or hot)
• 1 red bell pepper
• 1 green bell pepper
• 1 large yellow onion
• 2 to 3 teaspoons garlic, minced
• ½ cup Marsala wine, you can substitute it for chicken broth
• 1 cup roasted red bell peppers, jarred
• 1 cup tomatoes, crushed
• 1 tablespoon fresh oregano leaves (or 1 teaspoon dried)

Instructions

 

• In a 12-inch skillet, heat olive oil over medium-low heat. Brown sausage links, turning occasionally to ensure they do not burn. Brown until cooked through, about 10 to 15 minutes. Remove sausage links to a plate and keep warm.
• Slice bell peppers and onion. Add to the skillet and cook over medium heat until slightly browned and onions are soft and translucent. This will take approximately 10 minutes.
• Add minced garlic to the pan and saute 1 to 2 minutes more.
• Add wine to skillet and scrape browned bits from the pan to deglaze. Bring to a simmer and reduce wine by about half, about 2to 3 minutes.
• Add roasted bell peppers, crushed tomatoes, and oregano to the skillet.
• Slice sausage links into bite-size pieces and return them to the skillet.
• Simmer over medium until everything is warmed and sausage is cooked completely if it was not thoroughly cooked in step one.
• Serve immediately.

Notes

• When browning the sausages, resist the urge to crank up the heat. Cooking them over medium-low heat ensures they develop a delicious caramelized exterior without overcooking on the inside.
• Cut the bell peppers into uniform strips to ensure even cooking. This prevents some pieces from becoming mushy while others retain their crunch.
• If your pan seems too hot at this point, allow it to cool before adding the garlic. Garlic will easily burn in a pan that’s too hot.

Nutrition

Calories: 550kcal | Carbohydrates: 17g | Protein: 18g | Fat: 43g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 1308mg | Potassium: 694mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1738IU | Vitamin C: 92mg | Calcium: 79mg | Iron: 3mg

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