Italian sausage, bell peppers, onion, garlic, and crushed tomatoes come together in this hearty sausage, peppers and onions recipe.
Okay, honest moment—I nearly skipped dinner this one Sunday. I was on a trip down memory lane watching old family videos, you know? My mom’s at the stove doing “her thing”—mixing sausage, peppers and onions like a pro, humming 80s tunes. It hit me how much I missed her messy kitchen chaos: the scattered peppers, flour on the counter, loud laughter echoing off the walls.
So. I found five Italian sausages in the freezer from God knows when (March, maybe?), unpeeled a trio of bell peppers that looked like they’d seen better days, and grabbed an onion that rolled out like it was ready for its big debut. It felt… familiar. Like stepping into one of those home movies. I chucked everything in a skillet on a random whim and, let me tell you, the smell hit me the way it did as a kid—nostalgic, warm, comforting.
By the time I slapped a bit of crusty bread next to it, I was half-watching reruns of Friends and fully appreciating that little slice of Sunday comfort. It wasn’t perfect, but it was mine.
Why You’ll Love This Sausage, Peppers and Onions Recipe?
This dish is part food memory, part kitchen therapy, part no-fuss cooking. It hits all my must-haves:
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Quick and unapologetically simple—gotta love one-skillet wonders.
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Flavorful—sausage does a lot of the seasoning work, peppers add sweetness, onions soften into cozy onion-y goodness.
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Flexible—this is one of those no-recipe recipes you can riff on every time.
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Comforting—the kind of meal that feels like a hug, especially on days you don’t feel like adulting.
Ingredient Notes:
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5 Italian sausages – I used mild, but spicy’s fun if you’re feeling spicy.
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2 Tbsp olive oil – Basic, but necessary for that golden sear.
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Red, orange, yellow bell peppers – They scream “eat me.” Also, color = happy plate.
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1 cup sliced onion – Sweetens and softens. You know the drill.
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3 tsp minced garlic – Because garlic always.
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1 can crushed tomatoes – Just enough sauce, not drowning your dish.
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2 tsp Italian seasoning – The one-size-fits-most herb blend.
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Salt & pepper – Always taste as you go.
How To Make Sausage, Peppers and Onions?
Step 1: Brown the sausages
Thaw if needed (or don’t—we’ve all forgotten). Heat oil in a big skillet over medium. Toss in sausages and brown ’em. You want some char, not cooked through. Set aside.
Step 2: Sauté peppers & onions
Same pan, no fuss. Add the rainbow of peppers and onions. Stir them around for about 5 mins. No precise timing—just until they look nice and soft-ish. Add salt/pepper now.
Step 3: Add garlic
Stir in garlic for 30 seconds. Just enough to smell lovely, not burn. Be quick—you’ve got dinner to finish.
Step 4: Add tomatoes & seasoning
Pour in crushed tomatoes, sprinkle Italian seasoning, stir gently. Taste—adjust salt/pepper. Take a tiny bite. Trust yourself.
Step 5: Simmer with sausages
Plop the sausages back in, nestle ’em in the sauce. Cover, lower heat, simmer 20–25 mins until cooked through and peppers are melt-y tender.
Step 6: Eat
Serve straight from the skillet or toss with pasta/rice, or just grab a napkin and go full comfort mode.
Want To Save This Recipe?
Storage Options:
Leftovers? Fridge-friendly for 3 days in a sealed container. Reheat in a skillet or microwave. Heads up: flavor deepens, peppers get softer. Freezer safe too—you’ll lose a bit of crispness, but flavor’s still there.
Variations and Substitutions:
Life happens. Make this dish yours:
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No sausage? Try turkey, chicken, or plant-based links.
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Add veggies? Mushrooms, zucchini, spinach—no judgment.
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Different tomatoes? Diced works or canned tomato sauce; texture shifts but taste stays.
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Feeling feisty? Red pepper flakes or swap mild sausage for hot.
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No peppers? Use onions only—with extra garlic for company.
What to Serve with Sausage, Peppers and Onions?
This one’s stellar by itself, but pairing it feels fancy:
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Crusty bread (non-negotiable)
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Pasta or rice if you wanna bulk it up
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A salad—something crisp and fresh
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Maybe a glass of wine, if that’s your vibe
Frequently Asked Questions:
Can it be made ahead?
Yes! Leftovers are better next day. Honestly, the flavors get to know each other overnight.
Too spicy?
Not unless you intentionally make it so. Mild sausage + no seeds = cozy, not fire.
Freezer safe?
Yes. Just don’t expect crunchy peppers after thawing. Still tasty.
This sausage, peppers and onions recipe is the kind of dish that’s forgiving, nostalgic, and hackable. It takes you back, warms you up, and doesn’t require mystical cooking skills.
Try it. Make it sloppy. Laugh at the mess. And hey—let me know how it goes, or what you threw in that made it totally yours. I’m all ears (and forks).
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sausage, Peppers and Onions Recipe
Ingredients
- 5 Italian sausages
- 2 tablespoons olive oil
- 1 red bell pepper cut into strips
- 1 orange bell pepper cut into strips
- 1 yellow bell pepper cut into strips
- 3 teaspoons minced garlic
- 1 can 14–15 oz crushed tomatoes
- 1 cup onion thinly sliced
- 2 teaspoons Italian seasoning
- Salt and freshly ground black pepper to taste
Instructions
Brown the Sausages
- In a large skillet, heat the olive oil over medium heat. Place the Italian sausages into the skillet and brown them on all sides for 5–6 minutes. The goal is to develop color and flavor, not to cook them through. Once browned, remove the sausages from the pan and set them aside.
Sauté the Vegetables
- In the same skillet, add the sliced onions and bell peppers. Sauté the vegetables for approximately 5–7 minutes or until they begin to soften. Season with a light pinch of salt and pepper.
Incorporate the Garlic
- Add the minced garlic to the skillet and sauté for an additional 30 seconds, stirring frequently to prevent burning and to release the garlic's aroma.
Add the Tomatoes and Seasoning
- Pour in the crushed tomatoes and sprinkle in the Italian seasoning. Stir the mixture gently to combine. Taste and adjust the salt and pepper as needed.
Simmer the Dish
- Return the browned sausages to the skillet, nestling them into the tomato and vegetable mixture. Cover the skillet with a lid and reduce the heat to low. Simmer for 20–25 minutes or until the sausages are fully cooked through and the vegetables are tender.
Serve
- Serve the sausage, peppers, and onions hot over pasta, rice, or alongside a crusty loaf of bread.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
