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–+ servings
close up overhead shot of sausage and peppers in a dish
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5 from 1 vote

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.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: Sausage and Peppers Recipe
Servings: 4
Calories: 550kcal

Ingredients

  • 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