This one-skillet sausage and peppers recipe is hearty, easy to make, and flavorful.
Sausage, peppers, and onions are made with Italian sausage and strips of colorful bell peppers simmered with white wine and tomatoes.
- Difficulty: This is a really easy recipe made in one skillet (aka easy cleanup!).
- Technique: Don’t poke or pierce the sausage, keeping the fat inside ensures they stay nice and juicy!
- Swaps: You can substitute turkey sausage or you favorite Italian sausage in this recipe.
- Time Saving Tip: Check the produce section for a fajita vegetable mix or sliced pepper mix—it will have sliced peppers and onions and save on prep time.
- Serving suggestions: We love to serve this in a roll toasted with garlic butter. Crusty bread, pasta, or polenta are other great options.
What You’ll Need To Prepare Sausage and Peppers
- Sausage: Choose any variety of uncooked Italian sausage. Turkey sausage can also be used in this recipe.
- Peppers: I use a combo of red, yellow, and green bell peppers—the red and yellow peppers add a nice sweetness to the dish.
- Sauce: White wine adds flavor, while canned tomatoes make this dish nice and saucy.
Variations
- Bulk up the dish with mushrooms or extra peppers.
- Try different flavors of sausage or honey garlic, spicy chorizo, or even chicken sausage.
- Replace the wine with chicken broth.
Storing Sausage and Peppers
Store leftover sausage and peppers in a covered container in the refrigerator for up to 4 days. To reheat in the microwave, poke the sausage with a fork a couple of times to allow steam to escape.
They can be frozen. Thaw in the fridge overnight before reheating.
Bell Pepper Faves
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Sausage and Peppers
Sausage and peppers are cooked in one skillet for a quick and easy weeknight dinner!
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Heat olive oil in a large skillet over medium heat. Brown sausages on all sides. Add water, cover, and simmer 10-12 minutes.
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Set sausages aside. Discard any remaining water.
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Add butter, onions, and Italian seasoning to the pan. Cook for 3-4 minutes, stirring until onions are slightly softened. Add peppers and cook 2 minutes more.
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Add wine, tomatoes (if using), garlic, and sausage. Cook for 3-4 minutes or until peppers are tender and sausages reach 160°F*.
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If desired, top with a sprinkle of fresh basil or parsley.
Temperature: *Uncooked sausages that contain ground beef, pork, lamb, or veal have a safe cooking temperature of 160°F. Uncooked sausages that contain ground turkey and chicken must be cooked to 165°F. Use a meat thermometer or a digital instant-read thermometer to check. When taking the temperature, the sausage can spurt hot fat, so be cautious.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until heated through.
Calories: 574 | Carbohydrates: 14g | Protein: 18g | Fat: 49g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 1030mg | Potassium: 718mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2868IU | Vitamin C: 119mg | Calcium: 76mg | Iron: 3mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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