Sausage and Peppers

This skillet-style sausage and peppers recipe is seared with colorful bell peppers and onions and sandwiched between a soft hoagie roll, just like the kind you get from your hometown restaurant.

Why this recipe works

Sausage and peppers is an Italian-American-style meal made with either sweet, medium, or hot Italian sausage, julienned bell peppers, and onions. Some prefer to enjoy it on its own while others prefer it piled in between a hearty hoagie bun as the perfect vehicle.

Whichever way you enjoy it, this classic recipe is bursting with flavor. You’ve likely seen it baked in the oven on a pan or made in a skillet like this recipe, but we can also show you how to make them in the air fryer with our air fryer Italian sausage and peppers recipe which cuts the cook time down quite significantly. 

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SAUSAGE – You can use mild, medium, or hot Italian sausage as you like. Use a medium or hot Italian sausage and/or a pinch of red pepper flakes in the pan for some spice. 

PEPPERS – Sausage and peppers normally consist of at least 3 different colors of bell peppers. Red, green, and either yellow or orange. It’s up to you! Don’t forget to grab a yellow onion as well.

How to Make Sausage and Peppers

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 400F.
2. In a 12-inch skillet, heat olive oil over medium heat. Sear the sausage links, browning on all sides. Remove the sausages from the skillet and set aside.
   
   EXPERT TIP – Use a well-seasoned cast iron skillet for a great sear on the sausages and the vegetables.
   
   
   
3. Without wiping out the skillet, add the onion and bell peppers. Saute until veggies begin to soften. Add the garlic and saute 1 minute longer.
4. Add the chicken broth and red wine vinegar to the pan and bring to a simmer, scraping any browned bits from the pan to deglaze it. Stir in the tomato paste and oregano and simmer until the liquid is reduced.
5. Place the sausages back into the skillet and roast in a 400°F oven until the sausages are cooked through (register 160°F on a meat thermometer), about 10-15 minutes.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve sausage and peppers as-is or in a hoagie style bun, toasted, or untoasted with a side of french fries, chips, sweet potato fries, soup, or a dinner salad. You can also serve them with some crusty french bread to sop up the flavorful juice in the pan.

More Related Recipes

• Lobster Roll
• Shrimp Po Boy
• Philly Cheesesteak
• Instant Pot Pulled Pork
• Pork Tenderloin Sandwiches
• Stuffed Peppers

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

Sausage and Peppers

Sausage and peppers is an Italian-American-style meal made with either sweet, medium, or hot Italian sausage, julienned bell peppers, and onions. Some prefer to enjoy it on its own while others prefer it piled in between a hearty hoagie bun as the perfect vehicle.

5 from 6 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Rate It Save ItSaved!

Cook ModePrevent your screen from going dark

Course: Dinner, Lunch

Cuisine: American, Italian

Servings: 4 servings

40 minutes mins

Calories: 468

Author: Amanda Davis

Ingredients

• ▢ 4 Italian sausages mild, medium, or hot
• ▢ 1 Tablespoon olive oil
• ▢ 1 red bell pepper julienned
• ▢ 1 green bell pepper julienned
• ▢ 1 orange bell pepper julienned, or yellow
• ▢ 1 large yellow onion sliced
• ▢ 4 cloves garlic minced
• ▢ ½ cup chicken broth
• ▢ 1 Tablespoon red wine vinegar
• ▢ 2 Tablespoons tomato paste
• ▢ 1 Tablespoon fresh oregano leaves or 1 teaspoon dried

Things You’ll Need

• ▢
  12 inch cast iron skillet
• ▢
  Instant read thermometer

Before You Begin

• You can cook 4-6 sausages in your skillet at a time using the same ingredients listed in this recipe card.
• Use a well-seasoned cast iron skillet for a great sear on the sausages and the vegetables.
• Serve sausage and peppers in a hoagie bun or with some crusty french bread to sop up the flavorful juice in the pan.
• Use a medium or hot italian sausage and/or a pinch of red pepper flakes in the pan for some spice.
• Refrigerate leftovers in an airtight container for 2-3 days.

Instructions

• In a 12-inch skillet, heat olive oil over medium heat. Sear the sausage links, browning on all sides. Remove the sausages from the skillet and set aside.
• Without wiping out the skillet, add the onion and bell peppers. Saute until veggies begin to soften. Add the garlic and saute 1 minute longer.
• Add the chicken broth and red wine vinegar to the pan and bring to a simmer, scraping any browned bits from the pan to deglaze it. Stir in the tomato paste and oregano and simmer until the liquid is reduced.
• Place the sausages back into the skillet and roast in a 400°F oven until the sausages are cooked through (register 160°F on a digital thermometer), about 10-15 minutes.

Nutrition

Serving: 1serving | Calories: 468cal | Carbohydrates: 12g | Protein: 18g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 86mg | Sodium: 997mg | Potassium: 616mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2097IU | Vitamin C: 108mg | Calcium: 46mg | Iron: 2mg

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!