Why You’ll Love Easy Sausage, Peppers, and Onions Recipe
Easy one-pan meal: I prepare everything in one skillet, making cleanup quick and simple.
Rich, savory flavor: I combine browned sausages, sweet peppers, onions, garlic, and tomatoes for a delicious sauce.
High in protein: I use chicken or turkey sausages for a satisfying, protein-rich dinner.
Colorful vegetables: I love the combination of green, red, and yellow bell peppers.
Versatile serving options: I serve this dish with pasta, rice, mashed potatoes, or toasted buns.
Great for meal prep: I can prepare it ahead of time and enjoy leftovers throughout the week.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 tablespoons extra virgin olive oil
4 Italian chicken or turkey sausage links
1 large yellow onion, sliced into 1/4-inch half-moons
1 green bell pepper, sliced into 3-inch strips
1 red bell pepper, sliced into 3-inch strips
1 yellow or orange bell pepper, sliced into 3-inch strips
4 garlic cloves, sliced into slivers
1/2 cup chicken or vegetable broth
1 (15-ounce) can crushed tomatoes
1 tablespoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt, to taste
Directions
Step 1: Brown the Sausages
I heat the olive oil in a large, heavy-bottomed skillet over medium heat. Once hot, I add the chicken or turkey sausages and brown them gently on all sides, turning occasionally. I avoid using excessively high heat because I want the sausages to develop a golden exterior without burning. Once browned, I remove them from the skillet and set them aside.
Step 2: Sauté the Vegetables
I increase the heat to high and add the sliced onions and bell peppers to the same skillet. I toss them in the remaining oil and cook until they begin to soften and develop lightly charred edges. I sprinkle in a little salt to help release their moisture. Then, I add the sliced garlic and cook for another minute until fragrant.
Step 3: Deglaze the Pan
I pour the chicken or vegetable broth into the skillet and scrape the bottom with a wooden spoon to release the flavorful browned bits. I let the broth reduce by approximately half, creating a savory base for the tomato sauce.
Step 4: Simmer the Sausages
I return the browned sausages to the skillet and add the crushed tomatoes, dried oregano, and optional red pepper flakes. I stir everything gently, bring the mixture to a simmer, and reduce the heat to low. I cover the skillet and cook for approximately 20 minutes, until the peppers are tender and the sausages are fully cooked. I use a meat thermometer to confirm that poultry sausages reach an internal temperature of 165°F (74°C).
Step 5: Serve
I taste the sauce and adjust the salt if needed. I serve the sausages hot with the tender peppers, onions, and tomato sauce. I especially enjoy pairing this dish with fluffy rice, pasta, or toasted bread.
Servings and Timing
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Category: Quick Dinner
Method: Stovetop
Cuisine: Italian-American
Diet: High Protein
Variations
Spicy Sausage and Peppers
I add extra red pepper flakes or use spicy Italian chicken sausage when I want a little more heat.
Roasted Sausage and Peppers
I sometimes roast the sausages, peppers, and onions in the oven for a slightly caramelized flavor and firmer vegetable texture.
Sausage and Peppers Pasta
I toss the cooked sausage mixture with penne or spaghetti for a hearty Italian-inspired pasta dinner.
Low-Carb Version
I serve the sausage and vegetables over cauliflower rice or zucchini noodles when I want a lighter meal.
Extra Vegetable Version
I add mushrooms, zucchini, or spinach to increase the vegetable content and create more variety.
Storage/Reheating
I store leftover sausage, peppers, and onions in an airtight container in the refrigerator for up to 3 days. I allow the dish to cool slightly before refrigerating it promptly.
For longer storage, I freeze individual portions in freezer-safe containers for up to 2–3 months for the best quality.
To reheat, I warm the mixture in a covered skillet over medium-low heat, adding a splash of broth if the sauce becomes too thick. I can also microwave individual portions in short intervals, stirring occasionally, until heated thoroughly to 165°F (74°C).
FAQs
1. Can I Use Turkey Sausage Instead of Chicken Sausage?
Yes, I use either chicken or turkey sausage depending on what I have available. Both work beautifully with the peppers, onions, and tomato sauce.
2. Can I Make This Recipe Ahead of Time?
Yes, I often prepare this dish in advance because the flavors become even richer after resting in the refrigerator.
3. What Color Bell Peppers Work Best?
I prefer a combination of green, red, and yellow peppers because they provide a balance of sweetness, mild bitterness, and vibrant color.
4. Can I Make This Recipe Without Tomatoes?
Yes, I can omit the crushed tomatoes and use a little extra broth for a lighter sausage and pepper skillet.
5. How Do I Know When the Sausages Are Cooked?
I check the thickest part of the sausage with a meat thermometer and make sure it reaches 165°F (74°C) for chicken or turkey sausage.
6. Can I Freeze Sausage, Peppers, and Onions?
Yes, I freeze the cooled mixture in airtight containers and thaw it overnight in the refrigerator before reheating.
7. What Can I Serve with This Dish?
I enjoy serving it with rice, pasta, mashed potatoes, roasted vegetables, or toasted sandwich buns.
8. Is This Recipe Gluten-Free?
I can make this dish gluten-free by choosing certified gluten-free sausages and broth and serving it with gluten-free sides.
9. Can I Cook This Recipe in the Oven?
Yes, I can roast the sausages and vegetables in the oven, then combine them with the tomato sauce and cook until the sausages are fully done.
10. How Can I Make the Sauce Thicker?
I remove the lid during the final few minutes of cooking and let the sauce simmer gently until it reaches my preferred consistency.
Conclusion
Easy Sausage, Peppers, and Onions is a comforting, flavorful dinner that I love making when I need something simple and satisfying. The combination of juicy sausages, tender peppers, sweet onions, and rich tomato sauce creates a delicious meal with minimal effort. I appreciate how versatile this recipe is, whether I serve it with pasta, rice, or toasted bread. With its easy preparation, colorful ingredients, and hearty flavor, it remains one of my favorite weeknight dinners.
Easy Sausage, Peppers, and Onions is a hearty, flavorful one-pan dinner featuring juicy Italian chicken or turkey sausages, tender bell peppers, sweet onions, garlic, and a rich tomato sauce. Seasoned with oregano and optional red pepper flakes, this comforting Italian-American dish is packed with savory flavor and simple ingredients. Ready in just 50 minutes, it is perfect for busy weeknight dinners, family meals, and meal preparation. Serve it over pasta, rice, mashed potatoes, or inside toasted sandwich buns for a delicious and satisfying meal.
Ingredients
2 tablespoons extra virgin olive oil
4 Italian chicken or turkey sausage links
1 large yellow onion, sliced into ¼-inch half-moons
1 green bell pepper, sliced into 3-inch strips
1 red bell pepper, sliced into 3-inch strips
1 yellow or orange bell pepper, sliced into 3-inch strips
4 garlic cloves, sliced into slivers
½ cup chicken or vegetable broth
1 (15-ounce) can crushed tomatoes
1 tablespoon dried oregano
½ teaspoon red pepper flakes (optional)
Salt, to taste
Instructions
Brown the Sausages: Heat the extra virgin olive oil in a large, heavy-bottomed skillet over medium heat. Add the Italian chicken or turkey sausage links and cook, turning occasionally, until lightly browned on all sides. Avoid excessively high heat to prevent burning. Once browned, remove the sausages from the skillet and set aside.
Sauté the Peppers and Onions: Increase the heat to high and add the sliced yellow onion, green bell pepper, red bell pepper, and yellow or orange bell pepper to the same skillet. Toss the vegetables in the remaining oil and cook until they begin to soften and develop lightly charred edges. Sprinkle with a little salt to help release moisture.
Add the Garlic: Stir the sliced garlic into the sautéed vegetables and cook for approximately 1 minute, stirring frequently, until fragrant. Avoid burning the garlic.
Deglaze the Skillet: Pour the chicken or vegetable broth into the skillet. Use a wooden spoon to scrape the bottom of the pan, releasing the flavorful browned bits left from cooking the sausages and vegetables. Allow the broth to simmer until reduced by approximately half.
Add the Tomatoes and Seasonings: Return the browned sausages to the skillet. Add the crushed tomatoes, dried oregano, and optional red pepper flakes. Stir gently to combine the ingredients and coat the sausages with the tomato sauce.
Simmer Until Tender: Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet and cook for approximately 20 minutes, or until the peppers and onions are tender and the sausages are fully cooked. Check that the thickest part of each chicken or turkey sausage reaches an internal temperature of 165°F (74°C).
Adjust the Sauce: Taste the tomato sauce and add more salt if needed. If the sauce is too thin, remove the lid and simmer for a few additional minutes until it reaches the desired consistency. If the sauce becomes too thick, add a small splash of broth.
Serve and Enjoy: Transfer the sausages, peppers, onions, and tomato sauce to serving plates. Serve hot over fluffy rice, pasta, mashed potatoes, or inside toasted sandwich buns for a comforting and satisfying meal.
Notes
Use Italian chicken or turkey sausages for a flavorful, protein-rich dinner.
Chicken and turkey sausages can be used interchangeably depending on personal preference and availability.
Choose a combination of green, red, and yellow or orange bell peppers for a balance of sweetness, mild bitterness, and vibrant color.
Slice the peppers into approximately 3-inch strips and the onions into ¼-inch half-moons for even cooking.
Brown the sausages over medium heat before adding them to the sauce to develop a flavorful golden exterior.
Use the same skillet for the sausages and vegetables to preserve the savory browned bits and reduce cleanup.
Avoid burning the garlic by adding it after the peppers and onions have begun to soften.
Deglaze the skillet with chicken or vegetable broth to incorporate the browned bits into the sauce.
Simmer the sausages in the tomato sauce for approximately 20 minutes to allow the flavors to develop.
Always cook chicken or turkey sausages to an internal temperature of 165°F (74°C).
For a spicy version, increase the red pepper flakes or use spicy Italian chicken sausage.
For an oven-roasted variation, roast the sausages, peppers, and onions until caramelized, then combine them with the tomato sauce and finish cooking until the sausages are fully done.
For Sausage and Peppers Pasta, toss the finished sausage mixture with cooked penne, spaghetti, or another favorite pasta.
For a low-carb version, serve the sausages and vegetables over cauliflower rice or zucchini noodles.
For extra vegetables, add sliced mushrooms, zucchini, or fresh spinach to the skillet.
For a tomato-free variation, omit the crushed tomatoes and add a little extra broth to create a lighter sausage and pepper skillet.
For a thicker tomato sauce, remove the skillet lid during the final few minutes of cooking and allow the liquid to reduce gently.
Serve with rice, pasta, mashed potatoes, roasted vegetables, or toasted sandwich buns.
For a gluten-free meal, choose certified gluten-free sausages and broth and pair the dish with gluten-free sides.
This recipe can be prepared ahead of time, and the flavors may become even richer after resting in the refrigerator.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Refrigerate leftovers promptly after allowing the dish to cool slightly.
Freeze cooled individual portions in freezer-safe containers for up to 2–3 months for the best quality.
Thaw frozen leftovers overnight in the refrigerator before reheating.
Reheat leftovers in a covered skillet over medium-low heat, adding a splash of broth if the sauce becomes too thick.
Individual portions can also be reheated in the microwave in short intervals, stirring occasionally.
Heat leftovers thoroughly to an internal temperature of 165°F (74°C).
This recipe makes 4 servings and is ideal for easy weeknight dinners and meal preparation.
