Italian Sausage and Peppers is a vibrant, comforting Italian‑American favorite that instantly draws you in with its colorful mix of sausages, bell peppers, onions, and fragrant herbs, giving you a taste of festival-style flavor in each bite. This dish delivers a perfect blend of savory, sweet, and slightly spicy notes, making it a crowd-pleaser whether served on hoagie rolls, pasta, polenta, or alongside your favorite grains. With a cooking time of just about an hour from start to finish, Sausage and Peppers is a great go-to weeknight meal that doesn’t skimp on taste.
Why You’ll Love This Italian Sausage and Peppers
- Bursting with bold, nostalgic flavors—savory sausage, sweet bell peppers, aromatic onions, and tangy tomato paste, all lifted by herbs and balsamic vinegar.
- Flexible and customizable: choose mild or spicy sausage, rock it as is, or pair with pasta, rice, or crusty bread.
- A one‑pan wonder with minimal cleanup.
- Ready in under an hour but tastes like a festival feast—perfect for family dinners or casual entertaining.
Ingredients
Here’s a refreshed breakdown of what you’ll need:
- 5 Italian sausage links (~20 oz), choose mild or spicy based on preference
- 1 Tbsp olive oil
- 2 large bell peppers (one red plus a yellow or green), cored and thinly sliced
- 1 large yellow onion, sliced
- 3 Tbsp tomato paste
- 1 Tbsp minced garlic
- ½ tsp red pepper flakes (adjust to taste)
- ¾ cup low‑sodium chicken broth (plus extra as needed)
- 1 Tbsp balsamic vinegar
- 1 large Roma tomato, halved and sliced
- 3 Tbsp chopped fresh basil
- 1 tsp dried oregano
- ¼ cup finely shredded Parmesan cheese (use a rasp or fine grater)
- Garnish: additional fresh basil or parsley, chopped
Step-by-Step: How to Make Sausage and Peppers
- Warm olive oil in a large skillet over medium heat.
- Add the sausages and cook until evenly browned on all sides, about 8–10 minutes.
- Add bell peppers and onions to the skillet and saute for 3 minutes until slightly softened.
- Stir in tomato paste, garlic, and red pepper flakes; cook for 1 minute to awaken flavors.
- Pour in chicken broth and balsamic vinegar. Add tomato, fresh basil, oregano, and season with salt and pepper to taste.
- Let the mixture come to a gentle simmer, then lower the heat to maintain it.
- Transfer the sausages to a plate and loosely cover them with foil; let them rest for 5 minutes.
- Keep the pepper mixture in the skillet covered to stay warm.
- Slice the sausages and return them to the skillet, then sprinkle in the Parmesan and mix well.
- Serve with a sprinkle of fresh basil or parsley. Delicious when served with hoagie rolls, roasted potatoes, rice, creamy polenta, or pasta.
Helpful Tips
- Browning matters: Take your time browning the sausages—they develop essential flavor and texture.
- Balance seasoning: Italian sausages can be quite salty. Wait until near the end to adjust salt.
- Color variety: Use multi-colored peppers for a visually stunning dish.
- Leftovers reheat well: Store covered in an airtight container in the fridge for up to 3–4 days; reheat gently on the stovetop or in the microwave.
Substitutions and Variations
- Sausage swap: Choose turkey or chicken sausages for a lighter profile, or opt for mild vs spicy sausage depending on heat preference.
- Flavor switches: Swap balsamic for red wine vinegar, or tomato paste for crushed tomatoes if you prefer more sauce.
- Veggie additions: Add mushrooms, or use frozen peppers for a convenience shortcut.
- Cheese options: Substitute Parmesan with mozzarella or provolone for melty delight, especially in sandwiches.
Storage Instructions
- Fridge: Keeps well for 3–4 days—store in an airtight container.
- Freezer: Freeze up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
- Reheating: This dish reheats wonderfully and often develops even more flavor the next day. Warm gently on the stovetop with a splash of broth to refresh moisture, or microwave in short bursts until heated through.
Nutritional Information
Nutritional values vary based on ingredients, sausage type, portion size, and preparation. Here are some estimates from similar recipes:
- Simply Recipes (classic style) – approx. 402 kcal per serving, with 28 g fat, 23 g carbs, 18 g protein
- Allrecipes version – around 461 kcal, 39 g fat, 7 g carbs, 17 g protein
- Well Plated (sheet-pan style) – about 290 kcal per ~¾ cup, with 23 g fat and 14 g protein
- CarbManager data – 1 cup contains ~411 kcal, 32 g fat, 23 g protein
If you’re tracking macros or on a special diet, I recommend calculating based on your exact ingredients and portion sizes for the most accurate results.
Serving Suggestions
- Classic sandwich style: Pile the sausage and peppers into a toasted hoagie roll and top with melted provolone cheese.
- Comfort food fix: Serve over a bed of creamy polenta or mashed potatoes.
- Italian-American twist: Serve folded into pasta or with a side of marinara for dipping.
- Light and balanced: Pair with steamed veggies or a green salad to lighten the meal.
Frequently Asked Questions About Sausage and Peppers
1. Can I make this ahead?
Yes—cook everything as directed, then store covered in the fridge. Reheat on the stovetop or in the oven; you may need to add a splash of broth to loosen up the sauce. It reheats beautifully and often tastes even better the next day.
2. Is it gluten-free?
Always check ingredient labels, but sausages, bell peppers, and onions are typically gluten-free.
3. Can I make this healthier?
Absolutely! Choose lean sausages like turkey or chicken, reduce the oil, and throw in extra vegetables. A lighter version can come in around 290 calories per serving, while heartier versions may be closer to 460 calories, depending on the fat content.
4. Can I use frozen peppers?
You can! Add them directly to the pan; just watch for extra moisture release and adjust cook time slightly.
5. Can I add more veggies?
Definitely! Mushrooms, zucchini, or even potatoes can be excellent additions—treat this as a flexible canvas.
Conclusion
Thank you for exploring this Italian Sausage and Peppers recipe! It’s a dish I absolutely love—the rich, savory sausages meld beautifully with the sweetness of the peppers and onions, all brightened by basil and balsamic. It’s so easy to make, yet bursting with flavor—and always a hit whether you’re serving it as a sandwich or over pasta. I hope you enjoy making (and eating!) this as much as I do. Happy cooking, and thanks for being part of our food-loving community—here’s to many delicious meals ahead!
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Italian Sausage and Peppers
- Total Time: 45 minutes
- Yield: 5 servings 1x
Description
Italian Sausage and Peppers is a quick, colorful, and hearty dish made with Italian sausage, bell peppers, onions, and herbs. Perfect for sandwiches, pasta, or over creamy polenta, this one-pan dinner is full of bold Italian-American flavor and comes together in under an hour.
Ingredients
5 Italian sausage links (~20 oz), mild or spicy
1 Tbsp olive oil
2 bell peppers (red and yellow or green), sliced
1 large yellow onion, sliced
3 Tbsp tomato paste
1 Tbsp minced garlic
1/2 tsp red pepper flakes
3/4 cup low-sodium chicken broth (plus more as needed)
1 Tbsp balsamic vinegar
1 large Roma tomato, halved and sliced
3 Tbsp chopped fresh basil
1 tsp dried oregano
1/4 cup finely shredded Parmesan cheese
Fresh basil or parsley, for garnish
Salt and black pepper, to taste
Instructions
- Warm olive oil in a large skillet over medium heat.
- Add the sausages and cook until evenly browned on all sides, about 8–10 minutes.
- Add bell peppers and onions to the skillet and saute for 3 minutes until slightly softened.
- Stir in tomato paste, garlic, and red pepper flakes; cook for 1 minute to awaken flavors.
- Pour in chicken broth and balsamic vinegar. Add tomato, fresh basil, oregano, and season with salt and pepper to taste.
- Let the mixture come to a gentle simmer, then lower the heat to maintain it.
- Transfer the sausages to a plate and loosely cover them with foil; let them rest for 5 minutes.
- Keep the pepper mixture in the skillet covered to stay warm.
- Slice the sausages and return them to the skillet, then sprinkle in the Parmesan and mix well.
- Serve with a sprinkle of fresh basil or parsley. Delicious when served with hoagie rolls, roasted potatoes, rice, creamy polenta, or pasta.
Notes
For a lighter dish, use chicken or turkey sausage.
Frozen peppers can be used but may release extra moisture—adjust as needed.
Leftovers taste even better the next day!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 402
- Sugar: 5g
- Carbohydrates: 12g
- Protein: 18g