Italian sausage, peppers, and onions is a great one-pot meal that comes together fast. You can 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.
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Why We Love This Dish
We love this because my kids ask for it all the time which maked dinnertime a lot easier!
It's tasty, simple, and works with whatever sides you have on hand.
Serve it by itself 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 football games 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
- Italian Sausages: Sweet or spicy Italian pork sausages. Chicken and turkey sausages will also work.
- Bell Peppers
- Onions
- Garlic
- Olive oil, avocado oil, or tallow
- Fresh basil
- Salt and black pepper
Recipe
- Adjust the oven rack to the middle position and heat to 350°F (175°C).
- Heat one tablespoon of olive oil in a 12" cast-iron or heavy-bottomed skillet over medium-high heat.
- Add sausages and sear on all sides for about 5-6 minutes. Remove sausages to a plate.
- Add one tablespoon of oil to the hot skillet. Add onions and peppers, and season with salt and pepper. Cook for 5 minutes, stirring occasionally, until softened. Add garlic and basil and cook for another minute.
- While the peppers are cooking, slice the sausages into thirds using a sharp knife.
When the vegetables are crisp-tender, return the sliced sausages to the pan. - Toss everything together and place the skillet in the oven for 20 minutes, or until the sausage reaches an internal temperature of 160°F (71°C).
- Remove pan from the oven.
- Plate and 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 cauliflower rice with fresh marinara.
- Pair with a 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 any leftovers in an airtight container in the fridge for 3 to 4 days.
To reheat, warm in a skillet over medium heat, stirring occasionally until heated through.
To freeze the leftovers, let everything cool completely, then transfer to an airtight container or freezer bag. Freeze for up to 2 months.
Serving Suggestions
Serve sausage and peppers over pasta with marinara and parmesan. For a low-carb and starch-free dinner, try it with cauliflower rice or roasted spaghetti squash.
You can also pile it into hoagie rolls or keep it warm in a slow cooker for parties and game day.
To keep it warm for a buffet or game day, transfer the sausage and peppers to the slow cooker and set it to "warm" or "low." This keeps everything hot and ready to serve for hours without drying out.
Just set out rolls, rice, or pasta and let everyone build their own plate.
Add a simple 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 so everything cooks through and gets a little caramelized around the edges.
It's perfect for busy nights or feeding a crowd, and the recipe can easily be doubled.
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 about 20 grams of protein, so it's a filling and 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.
No. Keep the casing on while cooking to hold in moisture. If slicing, use a sharp knife to avoid tearing.
Yes. You can cook it up to 2 days in advance and reheat it in a skillet or microwave when ready to eat.
Each serving has about 19.9 grams of protein, making it a high-protein meal.
More Easy Easy Dinners
- Reverse Seared New York Strip Steak
- Marinated Chuck Steak
- How to Make Liver Taste Good
- Italian Antipasto Salad
- Deli-Style Chopped Liver
- Top Round Stir Fry
- Italian Carrot Salad
- Cast Iron Porterhouse Steak
Looking for more? Check out our high-protein fish recipes.
Italian Sausage, Peppers, and Onions
Ingredients
- 2 tablespoons olive oil divided
- 1 ½ pounds sweet or hot Italian pork 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 tablespoon red pepper flakes (optional)
Instructions
- Adjust the oven rack to the middle position and heat the oven to 350°F (175°C).
- Heat one tablespoon of olive oil in a 12" cast-iron or heavy-bottomed skillet over medium-high heat.
- Add sausages and sear on all sides for about 5-6 minutes. Remove sausages to a plate.
- Add one tablespoon of oil to the hot skillet. Add onions and peppers, and season with salt and pepper. Cook for 5 minutes, stirring occasionally, until softened. Add garlic and basil and cook for another minute.
- While the peppers are cooking, slice the sausages into thirds using a sharp knife.
- When the vegetables are crisp-tender, return the sliced sausages to the pan.
- Toss everything together and place the skillet in the oven for 20 minutes, or until the sausage reaches an internal temperature of 160°F (71°C). Remove pan from the oven.
- Plate and garnish with fresh basil and serve hot with rice or pasta.
