sausage and peppers recipe
The Best sausage and peppers recipe
This recipe is perfect for busy weeknights because it takes less than 30 minutes to throw together, but it also feels special enough for weekend dinners or even casual gatherings. Plus, it’s packed with protein from the sausage and vitamins from the peppers and onions, so I don’t feel guilty about serving it often. I usually use chicken sausage to keep it lighter, but Italian pork sausage works just as well if you want something richer. Either way, it’s a meal that checks all the boxes—quick, healthy, and delicious.
Classic Sausage and Peppers
A hearty and flavorful Italian-American dish featuring juicy sausages simmered with sweet bell peppers, onions, and aromatic herbs. Perfect for a quick weeknight dinner or a comforting weekend meal.
🥘Ingredients
- 1 lb (450g) Italian sausage (sweet or spicy), casings removed
- 2 tbsp olive oil, divided
- 1 large onion, thinly sliced
- 3 bell peppers (red, yellow, green), thinly sliced
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup dry white wine or chicken broth
- 1 (14 oz) can crushed tomatoes
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Crusty Italian bread or hoagie rolls
- Grated Parmesan cheese
👨🍳Directions
-
1
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the sausage, breaking it into small pieces with a wooden spoon. Cook until browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside. -
2
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onions and bell peppers. Cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. -
3
Add the minced garlic, oregano, basil, and red pepper flakes (if using). Cook for 1 minute until fragrant. -
4
Pour in the white wine or chicken broth, scraping the bottom of the skillet to deglaze. Let it simmer for 2 minutes until the liquid has reduced slightly. -
5
Stir in the crushed tomatoes and return the cooked sausage to the skillet. Season with salt and black pepper to taste. Simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. -
6
Garnish with chopped fresh parsley. Serve hot with crusty Italian bread, hoagie rolls, or over pasta. Sprinkle with grated Parmesan cheese if desired.
🔧Equipment
- Large skillet or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sausage and Peppers Works
❓ Frequently Asked Questions About Sausage and Peppers
1. What type of sausage works best for sausage and peppers?
Any type of sausage can work, but Italian sausage (sweet or spicy) is the most traditional choice. Mild or hot varieties add great flavor, while chicken or turkey sausage are lighter alternatives. For best results, use fresh sausage (not pre-cooked) to ensure it browns and caramelizes properly.
2. Can I make sausage and peppers in a slow cooker?
Yes! Brown the sausage in a skillet first for better texture, then transfer it to a slow cooker with sliced peppers, onions, garlic, and a little broth or tomato sauce. Cook on low for 4-6 hours or high for 2-3 hours. This method makes the sausage extra tender and infuses the peppers with rich flavor.
3. How do I prevent the peppers from getting mushy?
To keep peppers crisp-tender, avoid overcooking them. Sauté them over medium-high heat for just 5-7 minutes until they soften slightly but still retain some bite. If using a slow cooker, add them in the last 30-60 minutes of cooking. For oven-baked versions, roast at 400°F (200°C) for 20-25 minutes.
4. What’s the best way to serve sausage and peppers?
Sausage and peppers are incredibly versatile! Serve them:
– On a toasted hoagie roll for a classic sandwich.
– Over creamy polenta, mashed potatoes, or pasta.
– With crusty bread for dipping in the juices.
– As a topping for pizza or flatbread.
– Alongside a fresh green salad for a lighter meal.
5. Can I freeze sausage and peppers for later?
Absolutely! Let the dish cool completely, then transfer it to airtight containers or freezer bags. It will keep for up to 3 months. To reheat, thaw overnight in the fridge and warm on the stovetop over medium heat or in the microwave. For best texture, avoid overcooking when reheating.
