This Italian Sausage and Peppers Recipe is the ultimate comfort food, bursting with bold, savory flavors. The juicy, perfectly seasoned sausage pairs beautifully with the sweet, caramelized peppers and onions, creating a hearty and satisfying meal. It’s a go-to dish for busy weeknights, but it’s also perfect for a laid-back weekend dinner or a game-day party.
It’s not a secret to anyone that I’m a huge fan of one-pan meals or skillet recipes. I use my skillet to cook recipes almost every day of the week, which helps me make delicious and delicious foods in no time.
This Italian Sausage and Peppers recipe is one of my favourite one-pan meals because it is so hearty and and it’s great as leftovers. Inspired by this Slow Cooker Italian Sausage and Peppers, this is the sausage and peppers skillet version. The less dishes I have to do on a busy weeknight, the better!
Italian Sausage – After making this recipe so many times, I’ve found that fresh Italian sausage is the best for this recipe because it adds the richest flavor and the perfect balance of spices. If you prefer, try homemade Italian sausage made with fennel seed, ground pork, or even ground beef too.
White and Red Onion: I’ve made this recipe several times using only white or only red onions, but I prefer a mix of both for their mild sweetness and added depth of flavor. If you don’t have them on hand, yellow onions make a great substitute.
Bell Peppers – To keep this dish colorful (which the kids love!), I use a mix of red, yellow, and orange bell peppers. But if you prefer, you can stick to just one color. It’s all about the flavors and how vibrant you want the dish to look!
Seasoning – After many tests, I found that simple seasonings like salt, pepper, and red pepper flakes for a bit of heat work best. I also love adding fresh herbs like parsley and basil, which really elevate the flavor and bring a fresh, aromatic touch to the dish.
- Heat the oil in a skillet over medium heat.
- Add the Italian sausage, and cook it for about 2-3 minutes until all the sides are brown. At this point, the sausage won’t be cooked through but we’ll be cooking it some more later.
- Remove the Italian sausage from the skillet, and place on a cutting board to slice them. Set aside.
- Sauté the onions and bell peppers in the same skillet. If you need to, add more olive oil or even butter before cooking the onions and bell peppers. Add garlic, season with salt, black pepper and red flakes. Sauté the veggies for about 3 minutes.
- Pour apple cider or red wine into the skillet with the peppers and onions, and scrape the bottom of the skillet to release all the brown bits. This is called deglazing. This part is very important because the brown bits add more flavour to this dish.
- Put the slices of Italian sausage back into the skillet, and reduce the heat to medium. Cover the pan and simmer for 10 minutes.
- Then, uncover the skillet, increase the heat to medium-high, and cook for 3 more minutes or just until the liquid is evaporated and the sausage is cooked completely. You can use a meat thermometer to check on the doneness of the meat.
- Before serving, top with freshly chopped parsley and basil.
Expect Tips
- Sausage is cooked through at 160 degrees Fahrenheit/ 71 degrees Celsius. You can check the internal temperature with an instant read thermometer.
- Make sure to cut onions and bell peppers to similar sized pieces. This helps ensure they are cooked evenly.
- You can also add some spaghetti sauce in the skillet to add more liquid and serve with pasta and parmesan cheese on top.
- This Italian sausage recipe is also versatile because you can use any other veggie you have like mushrooms, tomatoes and spinach.
This Italian sausage recipe is super-versatile in terms of what to serve with it. Although delicious on its own, you can serve it over Cauliflower “Potato” Salad, Roasted Veggies and Potato Wedges. Coleslaw, Potato Salad, mashed potatoes, and on top of pasta (penne is a great option), pizza, and polenta.
Other Italian sausage recipes to Try:
Italian Sausage and Peppers Recipe
Video
Ingredients
- 2 teaspoons olive oil
- 1 lb Italian sausage
- 1 cup white onion sliced
- 1 cup red onion sliced
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 orange bell pepper sliced
- 3 garlic cloves sliced
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ½ cup chicken broth (you can use red wine as well if you are not on low-carb and whole30 diets)
- 1 tablespoon chopped parsley
- 2 tablespoons fresh basil
Instructions
- Heat the olive oil in a large skillet over medium-high. Add the sausage links, and cook for about 2 minutes each side, just until they turn brown. The sausage will not be cooked through.
- Place them on a cutting board, slice them, and set aside.
- Add the onions, and cook for about 2 minutes. Stir constantly. Then, add the bell peppers, garlic, salt and black pepper, and red pepper flakes. Cook for 5 minutes or until the onions are translucent.
- Add the chicken broth to the skillet with the peppers and onions, and scrape the bottom of the skillet to release all the brown bits.
- Return the sausage back to the skillet, and reduce the heat to medium. Cover and simmer 10 minutes. Then, uncover the skillet, increase the heat to medium-high, and cook for 3 more minutes, just until the liquid is evaporated and the sausage is cooked through. Top with parsley and basil. Enjoy!
Notes
- To store: I recommend you portion out this recipe into air tight containers once it has cooled. Store in the fridge for up to 4 days and reheat in the microwave.
- To freeze: Freeze leftovers in a use airtight containers or freezer-safe bag for up to 3 months.
- To reheat: Thaw the frozen Sausage Peppers and Onions in the refrigerator before reheating. Reheat on the stove or in the microwave until thoroughly warmed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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What can I de-glace the pan with that is not apple cider or red wine, both of which I am allergic to?
Chicken broth works 😉
Excellent recipe, I used the chicken broth and served over mashed potatoes
Mm… Love that you served it with mashed potatoes!
I’m serving this but not cutting up the sausages, will put them on hoagie’s and on the side I’ve cubed sweet potatoes cooked in a smaller skillet with cinnamon and honey. Haven’t eaten yet but I think it’s going to be good – it all smells good! Thanks for tips and instructions.
You’re very welcome. Let me know how it turned out 😉
I made this tonight and my wife and loved it. I’m sure I did several things wrong like overcooking the sausage and burning the onions. Yet, it was still very tasty. I will definitely make this again, probably tomorrow evening we don’t have enough left for two people.
That’s awesome, Mark. Love to know you both enjoyed this recipe. It’s one of our favourite recipes for dinner too 😉
Did not work for me. It’s time for dinner and I’m still waiting for the liquid to reduce.
I’m sorry to hear that. Did you follow the instructions exactly like it was written?
I made this tonight and it was a hit! Thank you for sharing. The only adjustment I made was to add cornstarch to the liquid to make it saucy to go over mashed potatoes…
Yes that’s a good idea to add cornstarch to thick the sauce, if you’re not following low-carb and paleo diet.
My family loved this meal. I added mushroom and used the gravy for the mashed potatoes. Yummy!!!!
Awesome!
I made this tonight. Will include a photo when I plate it. I’m going to serve over rice so that will be good with the delicious broth that was made from the veggies and sausage. Photos are on the way soon. I will use this recipe again, I’m looking forward to using ground beef, chicken and cut up beef. YUMMY!!
That’s awesome!
Am I missing the macros for this meal – I really could have … is it there and I just don’t see them?
Thanks!!!
I just added the nutrition information on the recipe box for you. Thanks for asking.
Tasted like I was at the fiest fiest in little Italy excellent. Thanks Olivia
Wow you’re comment made my day 😉
Just made this and used spicy sausage instead and it came out perfect !!! Sooo good! Thanks for this!
You’re very welcome 😉
I loved this recipe! Really quick and easy, too. I ended up using cooking sherry instead of wine or chicken broth and it gave the flavor a nice boost. I completely forgot to add in salt and pepper, but it didn’t need it because it was so flavorful! I also added two jalapenos. I will be making again!! Thanks 🙂
Awesome!
Please put the recipe at the top of the page. I am not here for your life story. Thanks.
On the top of the page there is a button called “jump to the recipe”. Just click on there and you’ll go straight to the recipe.
I am going to say I make this once a week in our household considering me and my nephew it’s our number 1 favorite. I am going to add jalapeno or spicy next time we love it. Got anymore! Plus your really pretty.
Your comment made my day. Thanks a lot for your kind comment 😉
Just learn how to jump to the recipe (find some manners while you’re learning to use the internet). No need to be so rude.
No need to be rude. Just hit the recipe button
Thanks, Annette. It’s exactly what I was going to suggest. On the top of the page and below the name of the recipe there is a “jump to the recipe” bottom. Just hit it and problem is solved. Thanks.
Such an amazing meal!! I used the red wine. I also made for the side my favorite bite sized potatoes in the oven. Husband loved it as well.
Happy to hear that 😉
Wonderful! I was looking for a recipe that showcased a house-made sausage I purchased from an authentic Italian market. PERFECT! The other ingredients enhanced the flavor without covering up the sausage. Not sure why there was a complaint on the broth not reducing…it’s AMAZING over mashed potatoes or mashed cauliflower. Thanks for this easy, tasty recipe! 😊
Thank you so much for your feedback. I’m so glad you enjoyed this recipe. I always make this recipes and my family loves it too. Thanks for stopping by!
My husband and I thoroughly enjoyed your sausage and pepper skillet dinner, very easy too, I served it with a little Cappellini, will definitely serve this for company~~thank you ( my husband doesn’t normally like Italian sausage)
Awesome! I’m so thrilled to hear you both enjoyed this recipe!
Hi there! I had fun looking around your website/blog. Your recipe for Italian Sausage, Onions & Peppers Skillet caught my eye. I had some sweet Italian sausage, Maui onions as well as a red onion, both red & yellow pepper, chicken broth and our herb garden down behind the condo had the fresh parsley and basil. Gosh, turns out I had everything!! I added some shitake mushrooms and cooked it all up in my cast iron frying pan. Don’t you just love cast iron? Served it with some red potatoes sauteed in butter.This turned out really yummy and not much left over! Darn! Guess I’ll have to make it again real soon!! Thanks for sharing.
Yes I love it. The best skillet you can possible have 😉
This recipe was amazing and so absolutely simple! Found it when I needed a quick meal and came together quickly. Loved the chicken broth to finish the sausages and it create a good savory and concentrated “gravy”. Served it over brown rice and was a hit with everyone! Thanks!!!
Yes, right? This a great recipe to serve along with rice 😉
Hi there,
Can you use dried basil instead of fresh basil?
Thanks,
Renee
Sure you can.
Does this dish freeze well ?
Yes it does.
Silly question I am sure, do you freeze it after it is all made and then just reheat? or do you freeze it part way cooked?
Freeze it after it is all made.
I made this tonight and I love it. The broth did not reduce; but who cares. Even though I added a couple other seasonings, it had a nice smooth taste to it. I will make it over and over again. Thank you so much for sharing.
Thanks for your feedback, James 😉
I use a lot of recipes from the internet but yours is by far one of the best. Why? The recipe is not a recipe, not giving ridiculous measurements of how much to add but how to cook it. Like my aunt giving me recipes when I was young, I had to learn how to mix things together. If I had an Italian grandmother, this is how she would have taught me how to cook. When I lived in France, no one was able to learn from how I cooked because I had no measurements.
I followed the directions to T. The only issue I had was the onions and peppers seemed to come out slimy and not very crisp…any ideas why? Simmer too long on too high heat? The onions were not quite sticking to pan and the peppers were cooked until I felt they softened up some…I think maybe I cooled peppers too long?
Sorry to hear that. Yes probably it’s because simmer too long on high heat.