Sausage and Peppers
Juicy Italian sausages seared until golden, then simmered with colorful bell peppers and sweet onions in a light tomato sauce. A hearty, rustic Italian-American street-food classic that comes together in one skillet in under 40 minutes.
For 4 servings
- prep
Prep the vegetables.
1.Slice 3 bell peppers into ½-inch strips.2.Slice 1 large onion into ½-inch half-moons.3.Thinly slice 4 cloves of garlic.4.Dice 3 medium tomatoes into ½-inch pieces. - fry · ~10 min
Brown the sausages.
1.Heat 1 tbsp olive oil in a large skillet over medium-high heat.2.Add 4 Italian sausages and cook, turning, until browned on all sides (8-10 min).3.Transfer sausages to a plate. Do not wipe the skillet.TIPDon't pierce the sausages — you want the juices sealed inside. - saute · ~10 min
Sauté the peppers and onions.
1.Add remaining 1 tbsp olive oil to the same skillet.2.Add sliced peppers and onions. Cook until softened and edges caramelize (8-10 min).3.Add sliced garlic and cook until fragrant (1 min).TIPLet the vegetables sit undisturbed for the first 3 minutes to get a good sear. - simmer · ~15 min
Simmer with tomatoes and return the sausages.
1.Add diced tomatoes, oregano, basil, red pepper flakes, salt, and black pepper.2.Pour in ¼ cup water and stir to combine.3.Nestle browned sausages into the pepper mixture.4.Reduce heat to low, cover, and simmer until sausages are cooked through (12-15 min).TIPInternal temperature of sausages should reach 160°F (71°C) for pork or 165°F (74°C) for poultry. - garnish
Finish and serve.
Remove from heat. Sprinkle with fresh parsley and drizzle with balsamic vinegar if using. Serve sausages with the peppers and onions spooned over the top.
TIPServe on crusty Italian bread, in a hoagie roll, or over creamy polenta.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Brown sausages undisturbed for the first 3 minutes to develop a deep crust.
- 2Use mixed bell peppers (red, yellow, green) for varying sweetness and color.
- 3Let the pepper-onion mixture sit untouched for 3 minutes to caramelize properly.
- 4Simmer covered to trap steam and ensure sausages cook through evenly.
- 5Check internal temperature: 160°F for pork sausages, 165°F for turkey.
- 6Add a splash of balsamic vinegar at the end to brighten the sauce.
- 7Leftovers keep well in the fridge for 3-4 days; reheat gently on the stovetop.
Adapt it for your goals.
Chicken-sausage
Replace pork Italian sausages with fully cooked chicken sausages (such as spinach & feta). Brown briefly and simmer just until heated through—this lowers the fat content while still delivering great flavor.
low oilLow-oil
Reduce olive oil to 1 tablespoon total. Cook sausages in a nonstick skillet, then use the rendered fat from the sausages to sauté the peppers and onions. Ideal for a lighter take without sacrificing taste.
sheet panSheet-pan
Toss sliced sausages, peppers, and onions with olive oil and herbs. Roast at 425°F on a sheet pan for 25-30 minutes, stirring halfway. A hands-off, crispy-edged alternative to the stovetop method.
Why this is on our healthy list.
Rich in Vitamin C
Bell peppers, especially red ones, are packed with immune-supporting vitamin C. Three large peppers in this dish provide a significant portion of the daily recommended intake.
Good Source of Protein
Italian sausages deliver high-quality protein to keep you full and support muscle maintenance. Using turkey sausage further boosts lean protein content.
Low-Carb Friendly
This skillet meal has no added starches or sugars, making it a naturally low-carb option that fits well into keto or diabetic-friendly diets when served without bread or polenta.
Antioxidant Boost from Tomatoes
Fresh tomatoes provide lycopene, a powerful antioxidant linked to heart health. Cooking tomatoes in olive oil enhances lycopene absorption by the body.
Frequently asked questions
Either works—hot sausage adds a spicy kick, while mild lets the peppers and herbs shine. For more heat, add the optional red pepper flakes regardless of sausage choice.
