Sausage and Peppers

This post may contain affiliate links. Please read my disclosure policy.

Sausage and Peppers is a simple, and flavorful meal that is perfect tucked inside a soft Italian roll and topped with a slice of cheese. To make this into a pasta dish, add tomatoes, slice sausage and serve over pasta (or keep it low carb and serve it over Zoodles (Zucchini Noodles))!

We love making this simple recipe when we need a quick and easy weeknight meal that everyone will love! Use any kind of sausage from mild to spicy based on your preferences!

Overhead shot of Sausage and Peppers

Italian Sausage recipes are a regular in our rotation (like Italian Sausage Linguine). Add in some peppers, garlic and a splash of white wine for a simple meal loaded with flavor!

How To Cook Italian Sausage

To make this Italian sausage and peppers recipe:

  1. Gently brown the sausages over medium heat, cover and simmer.
  2. Cook onions and peppers with seasonings.
  3. Add sauce ingredients and stir for a few  minutes!

You’ll want to ensure that the Italian sausages are cooked to an internal temperature of 165°F. Note: We learned that by leaving the skins intact, this keeps the sausages much juicier, post updated to include this information!

Sausage and Peppers in pan

More Italian Favorites

What To Make With Italian Sausage And Peppers

This dish is super simple and goes with just about everything. I like to add tomatoes to this recipe to make it a little bit saucy.

Most commonly, we purchase rolls at our local Italian market, spread them with Homemade Garlic Butter and toast them in the oven. Fill each roll with sausage and peppers, top with a slice or two of cheese and broil until the cheese starts to melt.

To serve this recipe over pasta, slice the sausages once cooked (and don’t skip the tomatoes). Toss with cooked pasta and top with a sprinkle of parmesan cheese and fresh basil to serve!

Italian salad makes a great side dish if you’re hoping to keep things low carb. It’s a healthy and delicious meal!

Leftover Sausage and Peppers

Store leftovers in the fridge for 3-4 days in an airtight container. To reheat Italian sausages,  cut them in half (to allow steam to escape) and microwave or cook on the stove top until heated through. If using the stove top, I’d suggest cooking the sausages first until almost hot and then adding the peppers at the end to keep them from overcooking.

Leftovers can be frozen for up to 3 months. They can be reheated as directed above or even chopped and added to pasta sauce or marinara sauce to create an easy meal!

Sausage and Peppers in pan
5 from 10 votes
Review Recipe

Sausage and Peppers

Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4 servings
Author Holly Nilsson
These easy sausage and peppers are a simple, low carb, and flavorful meal that is perfect tucked inside a soft Italian roll.

Ingredients

  • 2 tablespoons olive oil
  • 1 pound Italian sausage links
  • 1 cup water
  • 2 tablespoons butter
  • 2 large bell peppers green, red, or orange, sliced lengthwise
  • 1 onion sliced lengthwise
  • ½ teaspoon Italian seasoning
  • 2 cloves garlic
  • cup white wine or beer
  • 14 ½ ounces diced tomatoes optional (canned)

Follow Spend with Pennies on Pinterest

Instructions

  • Heat olive oil over medium heat. Brown sausages on all sides. Add water, cover and simmer 10-12 minutes.
  • Remove lid, remove sausages and set aside. Discard any remaining water. 
  • Add 2 tablespoons butter, Italian seasoning and onions to the pan. Cook 3-5 minutes stirring until onions are slightly softened. Add peppers and cook 2 minutes.
  • Add garlic, wine, tomatoes if using and sausage. Cook 3-4 minutes or until peppers are tender and sausages reach 160°F*.
  • Top with a sprinkle of fresh herbs (basil/parsley) if desired.

Recipe Notes

*Uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F

Nutrition Information

Calories: 577, Carbohydrates: 13g, Protein: 18g, Fat: 48g, Saturated Fat: 17g, Cholesterol: 101mg, Sodium: 898mg, Potassium: 707mg, Fiber: 3g, Sugar: 7g, Vitamin A: 2865IU, Vitamin C: 119mg, Calcium: 71mg, Iron: 2.9mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword sausage and peppers
Course Main Course
Cuisine American, Italian
Sausage and Peppers over rice shown with a title
Sausage and Peppers in a pan and served on a plate shown with a title
Sausage and Peppers over rice shown with a title
Sausage and Peppers in a pan and served on a plate shown with a title
About the author

Holly

pinterest facebook twitter instagram

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. Beginners may not know that they will need to cut the onion and bell peppers before cooking!!!

  2. It took another 15 minutes for my sausages to reach 160 and the peppers burned. Was I supposed to cover it for the last step? The directions didn’t say or give a heat range.

    1. The pan was not covered once the peppers were added. Were your sausages completely thawed when you added them to the pan?

  3. I am just about to start cooking Italian sausage, hopefully without drying it out this time! I was reading a couple more of the recipes and the method of cooking on the stove top differs and also the temperature. One recipe says to start them in some water and cook them slowly until the water evaporates and they brown, recommending a temperature of 160°F. Another recipe Said to brown them in the pan with olive oil, then add water, and cook them to an internal temperature of 165°F. A little confusing, and I thought you just might want to straighten it out. I will leave a review once I’m finished. Wish me luck!

    1. Apologies for the confusion Grace. According to the USDA, uncooked sausages that contain ground beef, pork, lamb or veal should be cooked to 160 °F. Uncooked sausages that contain ground turkey and chicken should be cooked to 165 °F. I’ve updated to include this information as well. I hope they were great!

  4. Every recipe I try from you is a thumbs up. This Type of recipe I’ve cooked a hundred times, but when I follow yours A+. I believe the Italian seasoning and white wine made the difference here. I’ll be looking for spend with pennies on my next search.5 stars

    1. You could use broth or water if you prefer Barbara. It’ll just change the taste a bit. Enjoy!