Italian Sausage with Peppers and Onions

Ingredients You’ll Need

For this skillet of Italian Sausage with Peppers and Onions, you only need a handful of pantry staples.

For the Sausage and Veggies

• 4 Italian sausages (mild or spicy, your choice)
• 2 bell peppers, sliced (any color)
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• Salt, to taste
• Black pepper, to taste

Optional Flavor Boosters

• 1/4 teaspoon red pepper flakes (for heat)
• 2 tablespoons balsamic vinegar or red wine
• 1/4 cup chicken broth or water (to help steam and soften veggies)
• Fresh basil or parsley, chopped, for garnish

Tools You’ll Need

You don’t need anything fancy to make Italian Sausage with Peppers and Onions:

• Large skillet (cast iron or stainless works great)
• Tongs
• Cutting board and sharp knife
• Measuring spoons
• Spoon or spatula

How to Make Italian Sausage with Peppers and Onions

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1. Brown the sausages

First, set a large skillet over medium heat and add 1 tablespoon of olive oil. Then add the Italian sausages in a single layer.

Cook, turning occasionally, for about 8–10 minutes, until they’re nicely browned on all sides. They don’t have to be fully cooked through yet; they’ll finish later.

Transfer the browned sausages to a plate and set aside.

2. Sauté the onions and peppers

Next, in the same skillet, add the remaining 1 tablespoon of olive oil if the pan looks dry. Add the sliced onion and bell peppers.

Season with a pinch of salt and black pepper. Cook over medium heat for 8–10 minutes, stirring occasionally, until the onions soften and start to turn golden and the peppers get tender.

If the pan looks dry or things start to stick, splash in a tablespoon or two of water or broth to help loosen everything.

3. Add seasonings and optional deglaze

Now sprinkle the garlic powder, dried oregano, and red pepper flakes (if using) over the veggies. Stir and cook for 1 minute so the spices wake up and coat the onions and peppers.

If you’re using balsamic vinegar or a splash of wine, pour it in now and stir, scraping up any browned bits from the bottom of the pan. That little deglaze step adds extra flavor to your Italian Sausage with Peppers and Onions.

4. Add sausages back and simmer

Then nestle the browned sausages back into the skillet, tucking them down into the peppers and onions.

If you want a bit of sauciness, add up to 1/4 cup chicken broth or water. Cover the skillet with a lid, reduce the heat to low, and let everything simmer for 8–10 more minutes, until the sausages are cooked through (165°F internal temperature) and the veggies are silky and tender.

Taste and adjust the salt and pepper.

5. Garnish and serve

Finally, sprinkle fresh basil or parsley over the top if you’re using it.

Serve your Italian Sausage with Peppers and Onions straight from the skillet with crusty bread, toasted hoagie rolls, or your favorite sides.

Quick Ingredient Swap Table

Ingredient	Easy Swap	What Changes
Italian sausage (pork)	Chicken or turkey Italian sausage	Leaner, slightly lighter flavor
Bell peppers	Mini sweet peppers or roasted red peppers	Sweeter, softer pepper flavor
Olive oil	Butter or avocado oil	Butter is richer; avocado oil is neutral
Garlic powder	2 cloves fresh garlic, minced	Fresher, punchier garlic flavor
Dried oregano	Italian seasoning	More herby complexity with minimal effort

What to Serve With Italian Sausage with Peppers and Onions

You can totally eat Italian Sausage with Peppers and Onions by itself with a fork and a chunk of bread. But if you want a full spread, here are some fun ideas, using a few favorites from Best Homemade Recipes that we’ve already been loving:

• Serve the sausages sliced over a bed of creamy pasta like a simple Alfredo or alongside something cozy like Creamy Baked Orzo (similar vibe to their creamy, baked pasta recipes).
• Pair with a bright salad and then finish dinner with a cozy dessert like Bread Pudding with Bourbon Sauce or Strawberry Cheesecake Pound Cake for a “bistro at home” moment.
• Turn it into a full comfort-food plate with mashed potatoes, green beans, and maybe a slice of Old-Fashioned Meatloaf with Brown Gravy saved for the next night.

Basically, anything that loves savory, garlicky juices will be happy on the same plate.

Tips for Perfect Results

• Let the sausages brown properly
  Don’t rush that first step. Deep browning on the sausages means more flavor in the pan and in the peppers and onions.
• Slice the veggies evenly
  Try to keep the onions and peppers in similar thickness so they cook at the same rate and turn tender together.
• Don’t skimp on seasoning
  Taste at the end and bump up salt, pepper, or a pinch of red pepper flakes if it needs a little extra oomph.
• Use mild or spicy sausage based on your crowd
  Mild works for everyone; spicy adds a nice kick without changing the method.

Storage Instructions

You’ll be very happy if you have leftover Italian Sausage with Peppers and Onions.

• Fridge: Store in an airtight container for up to 3–4 days.
• Reheat: Warm gently in a skillet over medium-low heat with a splash of water or broth until hot.
• Freezer: You can freeze cooked sausage and veggies in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, then reheat.

Leftovers are amazing sliced and folded into omelets, tucked into quesadillas, or piled onto a quick flatbread pizza.

FAQ – Italian Sausage with Peppers and Onions

1. Do I have to pierce the sausages before cooking?

No. In fact, it’s better not to. If you pierce them, a lot of the juices escape into the pan and your Italian Sausage with Peppers and Onions can end up drier.

2. Can I bake this instead of using the stovetop?

Yes, you can. You can toss the sliced peppers and onions with oil and seasonings in a baking dish, lay the sausages on top, and bake at 400°F until the sausages are cooked through and the veggies are tender, about 25–30 minutes.

3. What kind of peppers are best?

Any bell peppers work. Using a mix of colors (red, yellow, green) makes the pan look extra vibrant and adds sweetness to your Italian Sausage with Peppers and Onions.

4. Can I add tomatoes?

Definitely. You can add a handful of cherry tomatoes or a splash of canned crushed tomatoes to make a more saucy skillet situation. Just simmer everything together until slightly thickened.

5. How do I turn this into a sandwich?

Slice the sausages on the bias, pile them with the peppers and onions into a toasted hoagie roll, add provolone or mozzarella, and broil just until the cheese melts. Instant Italian sausage-and-peppers sub.

6. Is this dish spicy?

It depends on your sausage. Mild Italian sausage keeps it cozy and kid-friendly. Spicy Italian sausage plus red pepper flakes gives you a nice, gentle kick.