Easy Sausage and Peppers Recipe
Let’s Chat About Sausage and Peppers (No Judgement!)
Okay, so I have to tell you, sausage and peppers is basically my dinner safety net. There was this one Thursday a while back, I’d gotten home after a long slog (the kind where you swear someone’s put extra hours into your workday) and all I wanted was comfort food. Not the fussy kind – just something warm, saucy, and, if we’re being honest, a little forgiving if you, say, get distracted posting photos to Instagram halfway through. This easy sausage and peppers recipe saved my bacon (or, well, my sausage) and has been a regular in my kitchen ever since.
Why My Family’s Kinda Obsessed (And Maybe You Will Be, Too)
I make this when I can’t face the thought of chopping a million things or, honestly, when someone forgot to do the dishes and I need a one-pan wonder. My family goes absolutely bonkers for this because, well, it’s hearty, a little spicy (unless I forget the hot sausage – which, okay, has happened), and you can stuff it into a soft roll or just eat it with a fork right out of the pan. Plus, it’s the sort of meal that somehow tastes even better the next day. Don’t ask me why – that’s just kitchen magic for you. Also, there’s zero judgment if you want to eat this in your pajamas. I do.
The Stuff You’ll Need (Substitutions Welcome!)
- 4–5 Italian sausages (sweet, hot, or a mix – sometimes I use turkey sausage if I’m feeling virtuous)
- 1–2 tablespoons olive oil (my grandma insisted on the fancy stuff, but supermarket brand works fine, trust me)
- 3 bell peppers, sliced (any color – I grab whichever ones look perky, though yellow is my favorite)
- 1 big onion, sliced (or two if you’re an onion fan; I’ve used red onions in a pinch)
- 2–3 garlic cloves, roughly chopped (sometimes I cheat and use pre-chopped garlic from the jar, shhh)
- 1 can (14oz or so) chopped tomatoes (or fresh, but honestly canned is easier)
- 1 teaspoon dried oregano (I’ve used Italian seasoning when I run out – no shame)
- Salt and pepper to taste
- Optional: a splash of red wine (or just a glug if you’re already drinking some!)
- Fresh basil or parsley, if you’ve got some kicking around
How I Actually Cook This (With Notes and Tangents)
- Heat a big skillet (or deep frying pan – whatever’s clean) over medium heat. Add the olive oil, then sausages. Brown ’em on all sides. Don’t fuss if they stick a bit; they always do for me. About 8 min total. Remove sausages to a plate (they’ll finish cooking later – no stress).
- Toss in the sliced peppers and onions. Stir around, scraping up the sausage bits (this is where I usually sneak a taste of a stray pepper strip). Cook until soft and kinda silky. Maybe 6–8 min.
- Add garlic – give it a minute. If you forget at this stage, just sprinkle it in later. It’ll be fine, promise.
- Pour in the tomatoes (and wine, if using). Stir in oregano, salt, and pepper. Let it get bubbling.
- Slice sausages into chunky pieces and chuck them back in. Or, if you’re lazy, just nestle them back in whole. Simmer for 15–20 min till sausages are cooked through and the sauce looks, well, saucy.
- Taste. (Actually, I find it works better if you taste twice. For science.) Adjust salt/pepper as you like. Stir in fresh herbs right at the end if you’re feeling fancy.
Stuff I’ve Learned (Sometimes the Hard Way)
- If the sausages look weirdly pale after simmering, just crank the heat up for a minute at the end. Color comes back, promise.
- Getting peppers extra soft? Cover the pan for 5 min. Or don’t, if you like a bit of crunch.
- I once tried this in a slow cooker, and while it was fine, I missed the browned sausage flavor. Your call, though.
Variations I’ve Tried (and a Flop or Two)
- Chicken sausage instead of pork – actually, pretty tasty and a bit lighter.
- Lots of extra garlic – my husband loved it, my kids not so much. So, maybe warn folks first.
- Once I tried adding mushrooms. Didn’t love the texture, but if you’re a mushroom fan, go for it!
- Spicy andouille sausage – wow, that’s a whole different vibe. Kinda Texan, honestly.
What If I Don’t Have the Right Pan?
So, yeah, I always say you need a big skillet, but I’ve definitely used a Dutch oven, and one memorable time I tried to make this in a roasting tray in the oven (wasn’t my best move, but it worked). A deep frying pan is grand – just don’t try it in a tiny saucepan or you’ll end up with peppers all over your hob.
How to Store Sausage and Peppers (Not That There’s Leftovers…)
In theory, this keeps in an airtight container in the fridge for up to 3 days, and you can freeze it too. But, honestly, in my house it never lasts more than a day – people keep sneaking spoonsful right out of the fridge. It reheats well in the microwave or on the stove, and I swear it tastes even better after a night in the fridge, but maybe that’s just me.
How Do You Serve It? (Our Family Traditions)
We pile ours onto soft hoagie rolls – the messier, the better, in my opinion. My aunt insists on serving it over rice (which is surprisingly good). You can also spoon it over pasta if you’re really hungry, or just eat it out of a bowl with a big hunk of crusty bread to mop up the sauce. Oh, and a side salad if you need to pretend you’re being healthy.
Some Pro Tips (Learned the Hard Way… Oops)
- I once tried rushing the browning step and regretted it – sausages ended up rubbery. Take it slow here, trust me.
- If you add too much wine (guilty), let it simmer longer or you’ll have boozy sausage stew… which isn’t always a bad thing, but maybe not for the kids.
- Don’t use super lean sausage or it can dry out. Some fat is your friend here.
Questions I’ve Actually Gotten (Or Asked Myself)
- Can I make this ahead?
Definitely! I think it tastes better the next day, actually. Just cool and store in the fridge. - What if I don’t have canned tomatoes?
Chop up some fresh ones, or (I did this once) use a bit of tomato paste and extra water. It’ll work. - Can you freeze sausage and peppers?
Yep! Cool it down, pop it in a tub, and freeze for a month or so. Thaw overnight in the fridge. - Can I use veggie sausages?
Absolutely! I’ve tried it – just don’t cook them as long or they fall apart. - Where do you get your sausages?
I like to grab mine at the local butchers, but I’ve also ordered from Butcher Shop Online and can vouch for their quality. If you want to try making your own, Serious Eats has a great guide (though I’ll admit I’m too lazy most weeknights).
So, give it a go and let me know if you find some brilliant twist. Just don’t blame me if you end up eating half straight from the pan while standing over the stove (happens to the best of us).
Ingredients
- 4 Italian sausages (mild or hot)
- 2 tablespoons olive oil
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 large onion, sliced
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
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1Heat olive oil in a large skillet over medium heat. Add the sausages and cook until browned on all sides, about 7-8 minutes. Remove sausages from the skillet and set aside.
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2In the same skillet, add the sliced onions and bell peppers. Sauté for 5-6 minutes until they begin to soften.
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3Add minced garlic, dried oregano, salt, and black pepper. Stir and cook for 1 minute until fragrant.
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4Slice the browned sausages into 1-inch pieces and return them to the skillet with the vegetables.
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5Cook everything together for another 8-10 minutes, stirring occasionally, until the sausages are cooked through and the peppers are tender.
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6Serve hot, on its own or with crusty bread, pasta, or rice.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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