Why You’ll Love This Sausage and Peppers Recipe
This Sausage and Peppers recipe is a quick, family-friendly Italian dinner that works year-round. Whether you grill outdoors or cook on the stovetop, it delivers juicy Italian chicken sausage, sweet bell peppers, and onions in about 30 minutes. Each serving (1 cup sausage and peppers plus 2 oz bread) provides 413 calories, 28g protein, 38g carbs, 17g fat, and 2.5g fiber. It’s versatile—offering three alternative cooking methods (skillet, oven broil, air fryer)—and perfect for summer cookouts or cozy weeknights.
Ingredients and Substitutions
The core ingredients include olive oil, red and yellow bell peppers (cut into ¼-inch thin strips), one medium onion (thinly sliced), kosher salt, black pepper, 14 ounces uncooked Italian chicken sausage (sweet or hot, recommended brands: Premio or Al Fresco; Whole Foods also carries a great option), and 8 ounces Italian bread (cut into 4 pieces). For substitutions, you can use Italian turkey or pork sausage, or vegan sausage for a plant-based version. Bell peppers can be any color; using two different colors adds visual appeal. Bread can be swapped for sourdough, baguette, ciabatta, or focaccia.
Sausage Options
Italian chicken sausage is preferred for its lower fat content while retaining traditional flavor. If using fully cooked sausage, reduce cooking time and heat until warm in the center. Always check internal temperature with a meat thermometer: it should reach 165°F for uncooked sausage.
Vegetables and Seasoning
Red and yellow bell peppers are specified, but you may also add orange or green peppers. Season with kosher salt and black pepper to taste. The onions are cut into thin strips to cook evenly.
How to Make Sausage and Peppers
Total time is 35 minutes: 15 minutes prep, 20 minutes cook. Start by preheating the grill or broiler. Heat a large skillet over medium-low heat, add olive oil, peppers, and onions, tossing to coat. Season with salt and pepper, cover the pan, and cook over medium-low heat, stirring occasionally until vegetables are soft. Meanwhile, grill the sausage over medium heat for 10 to 15 minutes, turning to avoid burning, until cooked through. Once done, slice sausages in half lengthwise. Arrange cooked peppers and onions on a platter alongside the sliced sausage. Serve with crusty bread. For an entirely grilled version, use a cast-iron skillet on the grill over low heat, covered, to cook the vegetables until soft, then set aside and grill the sausage.
No Grill? No Problem – Three Alternative Methods
- Skillet: Brown sausage over medium-low heat, turning occasionally, for 10 to 15 minutes until cooked through.
- Oven: Broil on a rack 6 inches from the heating element for 12 to 15 minutes, turning every 4 to 5 minutes, until browned and internal temperature reaches 165°F.
- Air Fryer: Air fry at 400°F for 10 to 23 minutes, turning halfway, until cooked through.
Storage and Reheating Tips
Refrigerate leftover grilled sausage and peppers for up to 4 days. Freeze in an airtight container for up to 3 months; thaw in the fridge before reheating. Reheat in the microwave, air fryer at 350°F, or on the stovetop over medium-low heat until warm.
Serving Suggestions
Serve Italian sausage and peppers with a green side salad or another vegetable for a complete meal. Crusty Italian bread, French bread, or rolls are classic accompaniments. This recipe is also perfect for entertaining; double or triple quantities as needed.
Nutrition per serving (1 cup sausage and peppers, 2 oz bread): 413 calories, 38g carbohydrates, 28g protein, 17g fat, 5g saturated fat, 107.5mg cholesterol, 1300mg sodium, 2.5g fiber, 9.5g sugar.