Sausage and Peppers has its roots in Italian cuisine, more specifically in the Campania region of southern Italy.

However, the dish is wildly more popular in Italian-American cuisine. In fact, there is no place that it’s more popular than in the Italian neighborhoods of New York City.

In fact, with my nonna’s family coming from Campania, it should come as no surprise that when I was growing up in New York, we were far more likely to have Sausage and Pepper sandwiches at our family cookouts than hamburgers.

I never lost my love for this incredibly flavorful combination. And now, this Sausage and Peppers recipe is one of my favorite weeknight dinners. It’s a one-pan recipe that’s quick, easy, and delicious.

Sausage and Peppers Ingredients and Substitutions

Jump to Recipe

The simple ingredients for this easy weeknight meal can all be purchased from your local grocery store.

Sausages

Use your favorite kind of sausage, preferably, Italian-style sausages. They can be pork sausages, chicken sausages, vegetarian sausages, or turkey sausages.

Next, decide on mild or spicy. Sometimes mild Italian sausage is called “sweet.” If your family prefers spicy, choose “hot Italian sausage.”

You can also use cooked sausage or raw sausage. The type of sausage you choose may determine if it’s cooked or raw. I find pork sausage is usually offered raw while chicken sausage is usually pre-cooked.

While I grew up with Italian pork sausages, nowadays I usually opt for chicken sausages to cut down on fat calories.

Bell Peppers

Just like with the sausages, the pepper color is your choice. My family used to make all red peppers, but I like to mix it up and use orange and/or yellow too.

Yellow, orange, and red peppers are all sweet bell peppers. I’m not a fan of green bell peppers, but, hey, if you are, go for it. An added bonus is that green peppers are often less expensive than the other colors.

Italian Seasoning

If you don’t have a jar of Italian seasoning, you can substitute dried oregano, rosemary, or a combination of the two.

Bread of Some Kind (optional)

In my family when you say, “We’re having Sausages and Peppers for dinner”, it’s understood that you mean a sandwich—usually on Italian bread or hoagie rolls.

But of course, bread is not mandatory, and it’s less common in Italy. There you’re more likely to find a similar dish over pasta. But, if you prefer a low-carb meal, skip the bread and pasta.

Sausage and Peppers Recipe

Serves 6–8

Ingredients

8 Italian-style sausage links, cut in half lengthwise
2 tablespoons extra virgin olive oil
3 bell peppers, seeded, sliced 
3 yellow onions, sliced
½ teaspoon sea salt 
½ teaspoon black pepper
¼ teaspoon dried Italian seasoning 
6–8 hoagie rolls (optional) 

Instructions

1. In a large pan or skillet, brown sausages on medium-high heat. For pre-cooked sausages, it will be 2–3 minutes on each side. For raw sausages, cook them through, about 5 minutes on each side.

Italian sausages in skillet — Browning your sausages is the first step.

2. Remove sausages from your large skillet and place on a plate. Cover them with aluminum foil to keep them warm.

Browned sausages on plate — Once your sausages are browned, plate and wrap them in foil before cooking your peppers and onions.

3. Add olive oil to the pan and deglaze. When oil is hot, add peppers, onions, salt, pepper, and Italian seasoning. Stir well and cook about 10 minutes, stirring every 2–3 minutes.

Cooking peppers and onions — Peppers and onions just starting to cook

4. When the veggies are just turning soft, add the sausages and cook an additional 2–3 minutes.

Sausages add to peppers and onions — Browned sausages get added to the peppers and onions.

5. Remove from heat and serve.

Finished sausage and peppers recipe — Everything’s coming together beautifully.

Serving Sausage and Peppers

If you’re looking for a yummy meal the whole family will enjoy, next time try Sausage and Peppers! Here are a few more tips to ensure it becomes a family favorite.

Sausage and peppers sandwich — Even a tiny sprig of rosemary ups the color quotient for a bit more of a visual pop.

Portioning

This depends on the size of the sausages, the eaters, and how you are serving the meal. For sandwiches, I usually estimate 3 sausage halves per person.

Sauce

In Italy, it is unusual to find sausage and peppers in tomato sauce. My family are purists, so no tomato paste or marinara sauce. If you’re feeling saucy, try our homemade Marinara Sauce recipe.

Garnishes

If you’re feeling fancy, you can add a sprig of rosemary, parsley, or basil. If you want to add a little extra flavor, try chopping some of your fresh herbs, or add a sprinkle of crushed red pepper flakes.

Sausage and peppers pizza — Everything gets a chop when I’m making Sausage and Peppers Pizza.

Variations

Although sandwiches are the most common way to serve this easy sausage recipe (and easiest), there are lots of options! Try it over pasta, rice, polenta, or cauliflower rice. I’ve even used it as a delicious pizza topping!