When you need a quick and flavorful dinner that satisfies every time, Sausage, Peppers and Onions is a tried-and-true classic. With sizzling sausage, colorful bell peppers, and caramelized onions all coming together in one skillet, this dish packs big flavor without a lot of effort.
Whether you’re serving it over pasta, tucking it into hoagie rolls, or enjoying it on its own, this meal delivers hearty comfort with just 20 minutes of cook time. It’s no wonder this American-Italian staple is a favorite for weeknights, game days, and meal prep sessions alike.
Why You’ll Love Sausage, Peppers and Onions
-
Fast & Flavorful
From stovetop to table in under 30 minutes. -
One-Pan Wonder
Fewer dishes, more deliciousness. -
Bold, Balanced Flavor
A savory mix of seasoned sausage and sweet, tender vegetables. -
Great for Meal Prep
Stays delicious in the fridge or freezer—perfect for leftovers.
Ingredients (Serves 6)
- 1½ lbs (680g) Italian sausage links (mild or hot)
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced (optional)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ cup chicken broth or dry white wine
- 1 tablespoon tomato paste (optional, for extra richness)
- Fresh chopped parsley, for garnish
- Hoagie rolls or cooked pasta, for serving (optional)
Instructions
Step 1: Brown the Sausage
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage links and sear on all sides until browned, about 7–8 minutes. Remove and set aside. (They don’t need to be fully cooked yet.)
Step 2: Sauté the Veggies
In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onions and bell peppers. Cook for 5–7 minutes, stirring occasionally, until softened and slightly caramelized. Add the minced garlic and cook for another minute.
Step 3: Season
Sprinkle in oregano, basil, red pepper flakes (if using), salt, and black pepper. Mix until the veggies are evenly coated.
Step 4: Simmer with Sausage
Slice the sausages into 2–3 inch chunks, or leave them whole if preferred. Return them to the skillet. Add the chicken broth and tomato paste, stirring gently to combine. Cover and simmer for 15–20 minutes, until the sausage is fully cooked and the flavors meld.
Step 5: Serve
Garnish with chopped parsley. Serve hot over toasted hoagie rolls, cooked pasta, or rice—or enjoy straight from the skillet!
Serving Suggestions
- Classic Style: Pile high on toasted hoagie rolls with melted provolone or mozzarella.
- Low-Carb Option: Serve over cauliflower rice or sautéed greens.
- Comfort Food Combo: Spoon over creamy polenta or mashed potatoes.
- Meal Prep Bowls: Combine with brown rice and spinach for ready-to-go lunches.
Make-Ahead, Storage & Reheating
- Make Ahead: Prepare the entire dish and store in airtight containers for up to 4 days.
- Freeze: Cool completely and freeze in meal-sized portions for up to 3 months.
- Reheat: Warm gently in a skillet over low heat or in the microwave with a splash of broth.
Recipe Tips
- Choose Your Sausage: Mild, spicy, chicken, or even plant-based sausage all work beautifully.
- Boost the Flavor: Deglaze the pan with white wine instead of broth for a brighter finish.
- Double the Batch: Perfect for crowds or meal prepping for the week.
- Add Veggies: Mushrooms, zucchini, or cherry tomatoes make great additions.
Variations to Try
- Sausage & Potatoes: Add sliced baby potatoes to the skillet for an all-in-one dish.
- Spicy Sausage Delight: Use hot Italian sausage and double the red pepper flakes.
- Herb Upgrade: Swap in fresh basil and thyme for a garden-fresh taste.
- Creamy Twist: Stir in a splash of heavy cream or a dollop of ricotta before serving for a velvety finish.
Final Thoughts
This Sausage, Peppers and Onions recipe is proof that simple ingredients can create truly satisfying meals. It’s fast, flavorful, and endlessly versatile—making it one of those go-to recipes you’ll reach for again and again.
Whether you’re feeding your family, hosting friends, or stocking the fridge with easy meals, this one-pan dish has you covered. Serve it your way—and savor every bite!
Sausage, Peppers and Onions
Ingredients
- 1½ lbs 680g Italian sausage links (mild or hot)
- 2 tablespoons olive oil
- 1 large yellow onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced (optional)
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon crushed red pepper flakes optional
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper
- ½ cup chicken broth or dry white wine
- 1 tablespoon tomato paste optional, for extra richness
- Fresh chopped parsley for garnish
- Hoagie rolls or cooked pasta for serving (optional)
Instructions
Step 1: Brown the Sausage
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sausage links and sear on all sides until browned, about 7–8 minutes. Remove and set aside. (They don’t need to be fully cooked yet.)
Step 2: Sauté the Veggies
- In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onions and bell peppers. Cook for 5–7 minutes, stirring occasionally, until softened and slightly caramelized. Add the minced garlic and cook for another minute.
Step 3: Season
- Sprinkle in oregano, basil, red pepper flakes (if using), salt, and black pepper. Mix until the veggies are evenly coated.
Step 4: Simmer with Sausage
- Slice the sausages into 2–3 inch chunks, or leave them whole if preferred. Return them to the skillet. Add the chicken broth and tomato paste, stirring gently to combine. Cover and simmer for 15–20 minutes, until the sausage is fully cooked and the flavors meld.
Step 5: Serve
- Garnish with chopped parsley. Serve hot over toasted hoagie rolls, cooked pasta, or rice—or enjoy straight from the skillet!
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