This Sausage and Peppers Recipe is made with juicy Italian sausage, sweet bell peppers, and onions in a simmering tomato sauce. The perfect easy weeknight dinner, it cooks entirely in one pot and can be served on a fresh sandwich roll or over buttery pasta or mashed potatoes.
Sausage, Peppers, and Onions
In an effort to consume fewer carbs and eat more protein (that isn’t chicken breast), I’ve found myself making a lot of sausage and peppers lately. We’re big fans of both chicken and pork sausage over at my house, so this recipe is an easy sell when it comes to meal planning for the week.
Ready in right around 30 minutes from start to finish, all you need is your favorite Dutch oven (or something that is a little deeper than a regular skillet) and some pretty simple ingredients – like sausage and peppers!
There are so many different ways to serve sausage and peppers, but my personal favorite is over creamy, buttery polenta. My child prefers a side of french fries or buttery garlic bread.
What kind of sausage and peppers to use?
This recipe is typically made using mild, medium, or spicy Italian sausage. Feel free to use chicken, pork, or even turkey sausage. You could even swap the Italian sausage for something a little less typical like kielbasa, chorizo, or andouille sausage (all very delicious). When shopping for peppers, you’ll want to use sweet bell peppers. Any color will work.
How to Make Sausage and Peppers
- Brown the sausage: Brown the sausage in a large pan or Dutch oven (about 3 minutes on each side). It’s ok if they’re not completely cooked. Remove to a clean plate and set aside.
- Soften the onion and bell peppers: Add the onion and bell peppers to your pan or Dutch oven. Sprinkle with salt and pepper and continue to sauté until starting to soften. Add the minced garlic and cook for 1 minute more.
- Deglaze the pan: Reduce the heat to medium and stir in the dried oregano, basil, and tomato paste. Mix well to combine before adding the marsala wine. Deglaze the pan, scraping up any brown bit stuck to the bottom or sides of the pot.
- Make the sauce and simmer: Add the crushed tomatoes and nestle to browned sausages in with the peppers and the onions. Cover and simmer for 10-15 minutes, or until the sausages are fully cooked.
- If you prefer less tomato sauce, use just one can of crushed tomatoes (15 ounces total).
- Feel free to cut the sausages into thirds (or smaller) before browning.
- The marsala wine is optional (though very flavorful). Simply swap with water if you prefer not to use it.
What to Serve with Sausage and Peppers
I like to serve this recipe with toasted, buttery bread or some kind of homemade or storebought garlic bread. This sausage and peppers recipe is also great served on a sandwich roll or on top of polenta, mashed potatoes, or buttery pasta like bowtie or penne.
Have you tried making this One-Pot Sausage and Peppers Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Sausage and Peppers
- 2 tablespoon olive oil - divided
- 6 Italian sausage - see notes
- 2 medium yellow onions - sliced into ¼-inch half moons
- 2 red bell peppers - sliced into long strips
- 2 green bell peppers - sliced into long strips
- 1 teaspoon salt
- ½ teaspoon black pepper
- 6 cloves garlic - minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon tomato paste
- ½ cup marsala wine - see notes
- 2 (15 ounce) cans crushed tomatoes
- Red pepper flakes - to garnish
- Add one tablespoon of olive oil to your Dutch oven set over medium heat. Once hot, add the sausages and gently brown them on all sides for several minutes. If the pan is too hot and the sausages start to burn, lower the heat (see notes). Once browned, remove the sausages to a clean plate and set aside (it's ok if they're not completely cooked).
- Increase heat to high heat. Add the remaining tablespoon of olive oil to the pan along with the sliced onions and bell peppers. Mix well to coat the vegetables in oil. Sauté the veggies, stirring occasionally, until the vegetables are just starting to soften, but still have some bite. Sprinkle with salt and black pepper and add the minced garlic. Cook, stirring continuously, for 1 minute.
- Reduce heat to medium heat. Sprinkle with the dried oregano, dried basil, and add the tomato paste. Mix the tomato paste with the vegetables. Add the marsala wine. Stir continuously and deglaze the bottom of the pan.
- Stir in the crushed tomatoes and mix well to combine. Nestle the seared sausage in with the peppers and onions and bring everything to a simmer. Reduce heat to medium-low and cover with a tight-fitting lid. Simmer until the sausages are cooked through and the vegetables are softened about 10-15 minutes.
- Garnish with red pepper flakes or fresh chopped parsley, if desired.
- Use your favorite sausage to make this sausage and peppers recipe. I used mild Italian chicken sausage, but mild sausage, sweet sausage or hot Italian sausage will all taste delicious. As will chicken or pork sausage.
- If you don’t plan on serving the sausage on a hoagie roll or submarine sandwich roll (like a hot dog) you may slice the sausage into halves or thirds before browning.
- The marsala wine is optional (though very flavorful). Simply swap with water or chicken broth if you prefer not to use it.
- This dish is AMAZING with a little feta cheese or goat cheese crumbled over the top. Trust me.
- Storage: Keep leftovers stored in an airtight container and in the refrigerator for up to 5 days. Reheat in the microwave until heated through.
- You can freeze this recipe for up to 2 months. For best results, thaw overnight in the refrigerator before heating through in a large saucepot set over medium heat.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)