Sausage and Peppers Recipe (2024)

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by Mike Hultquist · Nov 13, 2020 · 28 Comments · Jump to Recipe

This sausage and peppers recipe is an Italian-American classic, with sweet bell peppers served with Italian sausage. Serve it on its own or on a bun! Make it mild or spicy.

Who's in the mood for a super easy yet flavor dinner? I know I am. Always! This is one of the easiest recipes out there, with spicy Italian sausages and lots of peppers that all comes together in a recipe I grew up with.

We're talking Sausage and Peppers, and it just might become one of your new favorites. Print this one out, my spicy food loving friends! And non-spicy food loving friends, too! This recipe is super easy to adapt to any spice level, so if you prefer your food on the milder side, this recipe is sure to please.

This sausage and peppers recipe is classic Italian-American food served in Italian delis and restaurants all across the United States. It is traditionally made with Italian sausage and sweet peppers, such as colorful bell peppers, though some cooks like to add other ingredients, like onion, garlic, tomatoes or tomato sauce.

Preparation will vary between different home cooks, and you have a variety of ways you can serve it. Many refer to this recipe as sausage, peppers and onions. Classic combo!

I grew up on Italian sausage and peppers. Now I like to make a spicy version (shocker, I know), with jalapeno peppers and sweet peppers along with spicy chili flakes and hot Italian sausage. I'll show you how to make a milder version in the recipe notes below.

Let's talk about how to make sausage and peppers, shall we?

Sausage and Peppers Ingredients

The Sausage. I use hot Italian sausages in my recipe, but use sweet Italian sausage for a milder version. This recipe also works with other sausages, such as turkey Italian sausage, brats, Polish sausage or chorizo.
The Peppers. Sweet peppers or bell peppers are traditionally used to make sausage and peppers. I like to use a couple of colorful bells, like orange, yellow or red bell pepper, along with jalapeno peppers in place of the green bell pepper. Slice them into strips, or chop them up to your preference.
The Extras. You'll also need...
Olive Oil.
Sweet Onion. Or use yellow onion.
Garlic.
Red Wine. Or chicken broth or water.
Fire Roasted Tomatoes. You can use canned diced tomatoes, crushed tomatoes, or tomato sauce as well.
Dried Basil. Or use fresh chopped.
Dried Oregano. Or use fresh chopped.
Spicy Red Pepper Flakes. For a spicier version, optional.
Salt and Black Pepper. To taste.

How to Make Sausage and Peppers - the Recipe Method

Brown the Italian Sausages. Heat the olive oil in a large skillet over medium high heat. Add the Italian sausages and brown the sausages on each side, about 5 minutes, turning occasionally. Remove the sausages and set them aside. Return the pan to medium heat.

Cook the Peppers. Add the sliced onion and pepper and cook them down for 10 minutes, stirring occasionally to get all of the peppers. Cook until they begin to soften up. I like to get a bit of a char on them.

Add the garlic and cook another minute, until the garlic is fragrant.

Deglaze. Add the red wine (or broth or water) to the plan to deglaze it. White wine is good, too. Scrape up any of the flavorful brown bits from the bottom. Cook for 3-4 minutes to reduce the liquid.

Sauce it Up. Add the tomatoes, basil, oregano, red pepper flakes, and salt and pepper to taste. Return the sausages to the pan - just nestle them into the peppers and marinara sauce.

Simmer. Reduce heat and bring to a simmer for 15 minutes to 20 minutes or until you've cooked the sausages through and the mixture becomes a bit saucy.

Serve and enjoy!

Boom! Done! Sausage and peppers is very easy to make. It's great for a simple weeknight dinner or an anytime meal. You don't need a lot of ingredients, with a primary focus on the peppers and the sausages. Time to chow down on some sausage, peppers and onions. Delish!

Recipe Tips & Notes

Extra Spicy Sausage and Peppers. If you're looking for an even spicier version, add in some hotter peppers to your preference. I like to include serrano peppers sometimes for myself. Add in a spicy habanero pepper, or toss a ghost pepper into the mix for a seriously hot version. I know you want to, you crazy chilihead.
Mild Sausage and Peppers. Traditional sausage and peppers is not meant to be spicy. If you're looking for a milder version, use sweet Italian sausages and use either bell peppers or other Italian sweet peppers. You'll still get great flavor with this recipe.
The Sauce. The sauce ingredients break down to create a wonderfully flavorful tomato sauce, which perfectly compliments the other ingredients. You can save time by using your favorite store bought marinara sauce. Just simmer the sausages, peppers and onions in the sauce until cooked through.
How Long Do Sausage and Peppers Last? This dish will last a week if kept covered in the refrigerator. They will keep in the freezer for 6 months.

Serving Suggestions for Sausage and Peppers

You can serve sausage and peppers on their own on a plate, or add a sausage to a bun or Italian roll or hoagie roll and pile on the peppers and onions around it. Try serving it with pasta. You can also serve it over rice or cauliflower rice. Try it with spicy Fra Diavolo sauce. This is comfort food at its finest.

That's it, my friends. I hope you enjoy your sausage and peppers! It's such a great recipe. Let me know if you make it. I'd love to hear how it turned out for you. Did you make a milder version? Spicy version?

Let's hear it!

Storage & Leftovers

Storing yourSausage and Peppersin anairtight containerin the fridge may allow you to store the leftovers for up to 3-4 days (1-2 months in the freezer). To maximize the storage life, make sure to refrigerate the dish promptly.

Try Some of My Other Popular Recipes

Pepper and Egg Sandwich
Chicago-Style Hot Dog
Italian Giardiniera
Choripan Argentina (Grilled Chorizo Sausage)
Bacon Wrapped Beer Brats
Grilled Beer Brats
Italian Sausage Stuffed Peppers
Shrimp Fra Diavolo
Muffaletta Sandwich
Italian Chicken Drumsticks with Peppers and Paprika
Piperade

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Sausage and Peppers Recipe

This sausage and peppers recipe is an Italian-American classic, with sweet bell peppers served with Italian sausage. Serve it on its own or on a bun! Make it mild or spicy.

Save Recipe

Course: Main Course

Cuisine: American, Italian

Keyword: bell peppers, Italian sausage, jalapeno, one pan

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Ingredients

3 tablespoons olive oil
4 Italian Sausages I used hot, but use sweet for a milder version - try it with turkey Italians for a lighter version
3 Bell Peppers sliced into strips (Use a variety of colors - I use 3-4 jalapeno peppers instead of green bell for a spicier version, along with 2 colorful bells)
1 medium sweet onion sliced
6 cloves garlic chopped
1/2 cup red wine or use chicken broth or water
15 ounces fire roasted tomatoes you can use canned diced tomatoes, crushed tomatoes, or tomato sauce as well
2 teaspoons dried basil or use fresh chopped
2 teaspoons dried oregano or use fresh chopped
1 tablespoon spicy red pepper flakes for a spicier version, optional
Salt and pepper to taste

Instructions

Heat the olive oil in a large pan to medium heat. Add the Italian sausages and brown them on each side, about 5 minutes, turning occasionally. Remove the sausages and set them aside. Return the pan to medium heat.
Add the sliced peppers and onions to the pan and cook them down for 10 minutes, stirring occasionally to get all of the peppers. Cook until they begin to soften up. I like to get a bit of a char on them.
Add the garlic and cook another minute, until the garlic is fragrant.
Add the red wine (or white wine, broth or water) to the plan to deglaze it. Scrape up any of the flavorful brown bits from the bottom. Cook for 3-4 minutes to reduce the liquid.
Add the tomatoes, basil, oregano, red pepper flakes, and salt and pepper to taste. Return the sausages to the pan - just nestle them into the peppers and sauce.
Reduce heat and simmer for 15-20 minutes or until the sausages cook through and the mixture becomes a bit saucy.
Serve and enjoy!

Video

Notes

Serving Suggestions: You can serve sausage and peppers on their own on a plate, or add a sausage to a bun or Italian roll and pile on the peppers around it. Try serving it with prepared pasta. You can also serve it over rice or cauliflower rice.

Nutrition Information

Calories: 585kcalCarbohydrates: 18gProtein: 19gFat: 46gSaturated Fat: 14gCholesterol: 85mgSodium: 1023mgPotassium: 633mgFiber: 5gSugar: 8gVitamin A: 3830IUVitamin C: 122mgCalcium: 107mgIron: 4mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This recipe was updated on 11/13/20 to include new information and video. It was originally published on 6/3/20.

Reader Interactions

Comments

Nasty Nate says
August 10, 2023 at 8:26 pm

This cook is f*cking amazing and so knowledgeable about super hots! Trust this guy! He won’t steer you wrong!! And his wife does amazing videography and photos! That’s right Patty! More Salt! Slainte!!
Reply
- Mike Hultquist says
  August 16, 2023 at 8:07 am
  
  Haha, you rock, man!
  Reply
Judy Runner says
June 16, 2023 at 3:18 pm

I’ve made this twice already and I have to say it’s awesome! I used hot Italian sausages. This will definitely go into my meal rotation.
Reply
- Mike Hultquist says
  June 16, 2023 at 3:21 pm
  
  Glad you enjoyed it, Judy! I LOVE it with hot Italians. Yum!
  Reply
Pat says
October 31, 2022 at 1:18 pm

Made this on the weekend, it was delicious, I added some scotch bonnet peppers to bring it up a notch, will be making this dish often.
Reply
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- Mike Hultquist says
  October 31, 2022 at 1:34 pm
  
  Thanks, Pat! Glad you enjoyed it! NICE touch with the Scotch Bonnets. Spicy!
  Reply
Tim says
July 23, 2022 at 6:07 pm

Made this several times but this time i roasted my own home grown tomatoes,what could be better?
Reply
- Mike Hultquist says
  July 23, 2022 at 10:12 pm
  
  Yes!!! Outstanding!! I love it.
  Reply
Kelly says
February 04, 2022 at 6:08 pm

This is a great Italian sausage recipe and it's nice and simple. Who says you need a ton of ingredients and instructions to make a great dinner! This is already a family favourite.Thanks Mike keep the great recipes coming!
Reply
- Michael Hultquist - Chili Pepper Madness says
  February 05, 2022 at 5:53 pm
  
  Thanks for the comments, Kelly! I appreciate it! Very happy you enjoyed this. Great stuff!
  Reply
Isabel says
March 10, 2021 at 6:56 pm

This recipe turned out sooooo good! Definitely eat on a big hoagie roll! I will be making this again and again!
Reply
- Michael Hultquist - Chili Pepper Madness says
  March 11, 2021 at 7:04 am
  
  Excellent! Glad you enjoyed it, Isabel!
  Reply
Diana says
November 17, 2020 at 6:39 pm

This was quite good. I made it last night. I had already planned to make it, and bought all the ingredients a couple days ago. But yesterday at the grocery store, I saw one of those tortellini packages and I decided to throw it in. It was spinach and cheese tortellini. I cooked that and added it to the end of the recipe. Perfect.
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 18, 2020 at 8:11 am
  
  Perfect, Diana! Glad you enjoyed it! GREAST as a pasta.
  Reply
Joanna says
November 14, 2020 at 7:03 pm

Hi Mike,
I made this for dinner tonight - used Cajun Andouille and all the ingredients you recommend - Rotel subbed for fire roased tomatoes. Liquid was Shiraz wine. Served it over zoodles - oh my goodness, I am SOOOOO glad I found this recipe and follow your website.
Reply
- Michael Hultquist - Chili Pepper Madness says
  November 15, 2020 at 8:05 am
  
  Excellent! Glad you enjoyed it, Joanna! I love it.
  Reply
Phil H. says
June 12, 2020 at 12:26 am

Good job, Mike. This is a classic recipe that captures the soul of the Abruzzese.
I can only say that I hope folks have access to high-quality Italian sausage. I lived out West for a couple of decades and it was damn near impossible to find anyone who knew how to make it correctly. We used to bring 10 or 20 pounds back when we we visited relatives in New York, because nothing out there came close to what we could buy in a grocery store in the neighborhood.
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 12, 2020 at 5:52 am
  
  Thanks, Phil. Agreed, a good quality sausage is key in this recipe.
  Reply
Jeremie says
June 10, 2020 at 2:02 pm

I have to be frank Mike, I was a bit skeptical with this one. But I totally trust your taste, so I cooked it ... Excellent! of course it's simple, but ....soooo tasty! I just added some fennel seeds which seemed to me conform with classic Italian sausages. Great recipe, again and always! thanks Mike!
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 11, 2020 at 6:00 am
  
  Great, Jeremie! I love it. So glad you enjoyed it. Definitely simple, but big where I come from. Nice addition of the fennel seeds.
  Reply
b says
June 06, 2020 at 3:49 pm

Tried your Sausage and Peppers. Great easy meal.
Served with a Cajun macaroni salad because
my sausages were Cajun.
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 07, 2020 at 7:12 am
  
  Thanks, B! Super happy you enjoyed it! Nice side.
  Reply
Christofer M Fay says
June 05, 2020 at 12:44 pm

Brilliant. Had to use Chorizo Sausages from an English store, but lost nothing in the translation...
Reply
- Michael Hultquist - Chili Pepper Madness says
  June 05, 2020 at 12:48 pm
  
  Great, Christofer! Glad you enjoyed it! I appreciate your comments.
  Reply
Hollis Ramsey says
June 03, 2020 at 4:05 pm

I’ve been having some stomach troubles, so I’m gonna be careful. I’ve got 5 sweet Italian sausages. I’ll use red/orange/yellow bells ... and deseeded jalapenos. I don’t like wine but I make a rich chicken stock. And instead of your spice blend, I’m going to use 1-2 T. of American-style za’ataar (oregano + thyme substituted for hyssop — I have that kind, too) and 1-2 T. of smoked paprika. (Amounts adjusted because I’m using an extra sausage and I just love that spice combo.)
When I was a kid, my family went to the Amish Kutztown Festival in Kutztown, PA every summer for many summers. Every day at 1 pm they killed and butchered a pig. One stall over, they sold sausage and pepper sandwiches on hoagie rolls. And that’s how I’m going to serve this up. (We were also devouring funnel cakes, in the mid-’60s, way before they became popular.)
Reply
- Hollis Ramsey says
  June 03, 2020 at 7:14 pm
  
  Mike, you MUST check out this food52.com recipe: Sichuan Mouth-Numbing Cold Noodles. It has the best Sichuan chili oil recipe I’ve ever seen, a triple-garlic Sichuan oil with 5 dried chili peppers, 2 T. red Sichuan peppercorns, 4 T. chili flakes, ~11 cloves of garlic, a 1-inch nub of ginger, 1 star anise, and the garlic is done 3 ways: 1/2-head infused, minced toasted, and fresh-minced. Seriously, dude, it doesn’t get much better than that!
  Reply
  - Michael Hultquist - Chili Pepper Madness says
    June 04, 2020 at 6:16 am
    
    Sounds wonderful! I will check it out!
    Reply
- Michael Hultquist - Chili Pepper Madness says
  June 04, 2020 at 6:14 am
  
  Thanks, Hollis. Enjoy! Great memories!
  Reply