Italian sausage, peppers, and onions is a great one-pot meal that comes together fast. Serve it over pasta with marinara or keep it simple with a green salad on the side. It's full of flavor, high in protein, and perfect for a busy weeknight.
Jump to:
Why We Love This Dish
We love this because my kids ask for it all the time, which makes dinnertime a lot easier!
It's tasty, simple, and works with whatever sides you have on hand.
Serve it on its own for a low-carb meal, toss it with pasta for the kids, or spoon it over cauliflower rice or steamed white rice.
It's also great for game day and parties. Keep it warm in a slow cooker and let everyone help themselves.
Sweet or Hot Sausage?
I used sweet Italian pork sausage in this recipe, but you can swap in turkey or chicken. Look for "sweet" (mild) or "hot" on the label in the meat section.
Both work here. "Hot" sausage just has a little extra spice, but it's not too spicy.
If your butcher carries fennel sausage, it's a great option. Fennel adds a mild black licorice flavor that tastes great.
Ingredients
See the recipe card below for exact amounts.
- Italian sausage: Use sweet, mild, or hot Italian pork sausage. Chicken or turkey sausage also works.
- Bell peppers: Use any combination of red, yellow, orange, or green peppers.
- Yellow onions
- Garlic
- Olive oil: You can substitute avocado oil or tallow.
- Fresh basil
- Salt and black pepper
- Red pepper flakes: Optional, for extra heat.
How to Make Italian Sausage, Peppers, and Onions
- Position an oven rack in the center of the oven and preheat to 350°F (175°C).
- Heat 1 tablespoon of olive oil in a 12-inch cast-iron or heavy-bottomed skillet over medium-high heat.
- Add the sausages and sear for 5-6 minutes, turning to brown all sides. Transfer them to a plate.
- Add the remaining tablespoon of oil to the skillet. Add the onions and peppers, season with salt and black pepper, and cook for 5 minutes, stirring occasionally.
- Add the garlic, basil, and optional red pepper flakes. Cook for 1 minute.
- Slice the browned sausages into thirds and return them to the skillet. Toss everything together.
- Transfer the skillet to the oven and cook for 20 minutes, or until pork sausage reaches 160°F (71°C) or chicken or turkey sausage reaches 165°F (74°C).
- Carefully remove the skillet from the oven. Garnish with fresh basil and serve hot with rice or pasta.
Sides
- Serve over hot spaghetti, penne, or rigatoni with marinara sauce.
- For a grain-free option, try homemade cauliflower rice with fresh marinara.
- Pair with a keto Caesar salad for a lighter meal.
- Oven-roasted spaghetti squash is a great pasta swap.
- Crusty Italian bread or garlic bread.
- Steamed white rice
- Baby eggplant parmesan
- Creamy garlic mashed potatoes
Leftovers and Reheating
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat in a skillet over medium heat, stirring occasionally, until the sausage reaches 165°F (74°C). You can also reheat individual portions in the microwave.
To freeze, transfer the cooled sausage, peppers, and onions to an airtight container or freezer-safe bag within 2 hours of cooking. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
Serve sausage and peppers over pasta with marinara and Parmesan. For a lower-carb dinner, try it with cauliflower rice or roasted spaghetti squash.
You can also pile it into hoagie rolls or serve it from a slow cooker for parties and game day. To keep it hot, set the slow cooker to "warm."
Set out rolls, rice, or pasta and let everyone build their own plate. Add a mixed green salad or garlic bread to round out the meal.
Sweet Sausage with Peppers and Onions
This easy one-pan dinner starts in a skillet and finishes in the oven. First, brown the sausage to lock in flavor. Then add sliced peppers and onions. Pop the pan in the oven to cook through and caramelize the edges.
It's perfect for busy nights or feeding a crowd, and you can easily double the recipe.
Serve over pasta with marinara and parmesan, or go low-carb with cauliflower rice or spaghetti squash. You can also pile it into hoagie rolls for game-day sandwiches.
Each serving has 28 grams of protein, making it a filling, delicious meal.
FAQ
Use a mix of bell peppers in sausage and peppers, including red, green, and yellow peppers. These colorful peppers add sweetness and color to the dish.
Leave the casing on because it helps the sausage hold its shape while cooking.
Yes. Cook the sausage, peppers, and onions up to 2 days in advance and store them in an airtight container in the refrigerator. Reheat in a skillet over medium heat or in the microwave until the sausage reaches 165°F.
Each serving has about 28 grams of protein. The exact amount will vary depending on the type and brand of sausage you use.
Italian Sausage, Peppers, and Onions
Equipment
- 12-inch oven-safe skillet
- Tongs
- Cutting board
- Sharp knife
- Instant-read meat thermometer
Ingredients
- 2 tablespoons olive oil, divided
- 1½ pounds sweet or hot Italian pork sausage, or Italian-style chicken or turkey sausage
- 3 bell peppers, seeded and sliced into 1" strips
- 2 large yellow onions, trimmed and chopped
- 3 garlic cloves, minced
- ½ cup fresh basil leaves, + more for garnish
- salt and pepper
- 1 teaspoon red pepper flakes (optional)
Instructions
- Position an oven rack in the center of the oven and preheat to 350°F (175°C).
- Heat 1 tablespoon of olive oil in a 12-inch cast-iron or heavy-bottomed skillet over medium-high heat.
- Add the sausages and sear for 5-6 minutes, turning to brown all sides. Transfer them to a plate.
- Add the remaining tablespoon of oil to the skillet. Add the onions and peppers, season with salt and black pepper, and cook for 5 minutes, stirring occasionally.
- Add the garlic, basil, and optional red pepper flakes. Cook for 1 minute.
- Slice the browned sausages into thirds and return them to the skillet. Toss everything together.
- Transfer the skillet to the oven and cook for 20 minutes, or until pork sausage reaches 160°F (71°C) or chicken or turkey sausage reaches 165°F (74°C).
- Carefully remove the skillet from the oven. Garnish with fresh basil and serve hot with rice or pasta.
