Sausage, Peppers & Onion Recipe

Name: Sausage, Peppers & Onion
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4-6 Italian sausage links (sweet, hot, or a couple of each); 2 T olive oil; 1 green bell pepper, sliced into 2 to 3 inch long strips; 1 red bell pepper, sliced into 2 to 3 inch long strips; 1 yellow or orange bell pepper, sliced into 2 to 3 inch long strips; 4 garlic cloves, sliced into slivers; 1 large or 2 medium sweet or yellow onions, sliced into 1/4-inch half-moons; 1 29 oz. can of crushed tomatoes; 1 T dried oregano; 1/2 cup red wine (optional); 1/2 t red pepper flakes (optional); Salt to taste

Servings: persons

4-6 Italian sausage links (sweet, hot, or a couple of each)
2 T olive oil
1 green bell pepper, sliced into 2 to 3 inch long strips
1 red bell pepper, sliced into 2 to 3 inch long strips
1 yellow or orange bell pepper, sliced into 2 to 3 inch long strips
4 garlic cloves, sliced into slivers
1 large or 2 medium sweet or yellow onions, sliced into 1/4-inch half-moons
1 29 oz. can of crushed tomatoes
1 T dried oregano
1/2 cup red wine (optional)
1/2 t red pepper flakes (optional)
Salt to taste

1
Heat the olive oil over medium heat in a large pan that has a lid. When the oil is hot, add the sausages and brown them slowly. If they sizzle and crackle too much, turn the heat down. You want a gentle browning, not a sear. Cook for several minutes, turning them occasionally so they brown on all sides. When the sausages are browned, remove from the pan and set aside.
2
Increase the heat to high and add the onions and peppers. Toss so they get coated with the oil in the pan and sear them as well as you can, stirring every so often. You want some blackening, but not too much. Once the onions and peppers soften, sprinkle some salt on them. When the onions and peppers are slightly blackened, add the garlic and cook for 1 more minute.
3
Add the red wine if you are using, and scrape the bottom of the pan to release all the browned and blackened bits. Let the wine cook down by half.
4
Add the tomatoes, oregano and red pepper flakes (if using) and stir well to combine. Add the sausages back in. Bring to a simmer then reduce the heat to low. Cover and simmer until the peppers are soft and the sausages are cooked through, about 20 minutes.
5
Sausage, peppers and onions will keep in the fridge for several days.

699

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4-6 Italian sausage links (sweet, hot, or a couple of each), 2 T olive oil, 1 green bell pepper, sliced into 2 to 3 inch long strips, 1 red bell pepper, sliced into 2 to 3 inch long strips, and more.

Yes, Sausage, Peppers & Onion falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage, Peppers & Onion

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions