Italian Sausage Peppers Onions

Italian sausage with peppers and onions has become a go-to weeknight dinner at my house for good reason. The sizzling sausage, sauteed sweet peppers, and onions come together in under forty minutes with minimal fuss. Whether nestled in a fresh roll or served straight from the skillet, every bite tastes like comfort and celebration.

My family first tried this when we needed a last-minute dinner fix. Now we make it any time we want those nostalgic Italian street fair flavors at home.

Ingredients

• Italian sausage: Choose pork chicken or turkey Get good quality links from the butcher or a reputable brand for the best snap and juiciness
• Olive oil: Brings everything together and adds flavor Always use extra virgin for richness
• Red yellow and green bell peppers: Use all three for a colorful presentation and mix of sweet and mild flavors Look for firm glossy peppers
• Large onion: Adds sweetness and balances the savory sausage Choose yellow or sweet onion
• Garlic cloves: Give everything a fragrant flavor boost Fresh minced garlic is best
• Dried oregano and dried basil: Traditional Italian herbs that tie the dish together Make sure your dried herbs are still fragrant not faded
• Red pepper flakes: Optional for a touch of heat Adds depth without overpowering
• Salt and black pepper: For seasoning and bringing out natural flavors Use kosher salt if possible
• Chicken broth: Helps meld the flavors and keeps everything moist Use a low sodium broth for better control
• Fresh parsley: For a splash of color and fresh earthy aroma Flat leaf parsley is best
• Hoagie rolls or Italian bread: If serving as sandwiches Pick crusty rolls that hold up to juicy sausage and veggies

Step-by-Step Instructions

Brown the Sausage:

Begin by heating olive oil in a large skillet over medium heat. Add the sausage links and allow them to cook undisturbed for several minutes so they develop a crisp brown crust. Turn occasionally and keep browning on all sides for about seven to eight minutes. Remove the sausages and set aside on a plate. This step locks in flavor and gives your sausage those irresistible caramelized edges.

Sauté the Veggies:

Using the same skillet with the sausage drippings add a bit more olive oil. Add sliced bell peppers onions and minced garlic. Sauté over medium heat for five to six minutes stirring now and then. You want the veggies softened and just starting to pick up color but not mushy. The onions should turn translucent and the peppers should hold their shape.

Season and Simmer:

Stir in the dried oregano dried basil red pepper flakes salt and black pepper to the veggie mixture. Return the browned sausages to the skillet nestling them among the peppers. Pour chicken broth over everything cover with a lid and reduce the heat to low. Simmer gently for about ten minutes so the flavors blend and the sausages finish cooking through. The broth should reduce a bit and glaze the peppers.

Garnish and Serve:

Take the skillet off the heat and sprinkle everything with chopped fresh parsley for brightness and a pop of green. Serve directly from the pan for a low carb comfort meal or pile the sausages and peppers into split hoagie rolls for classic Italian subs. Spoon extra pan juices over the top for even more flavor.

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No matter how many times I cook this the sweet smoky aroma of peppers and sausage brings back memories of summer block parties and holidays at my grandparents house. My favorite ingredient is definitely the trio of colorful bell peppers They bring incredible sweetness once sauteed and turn the whole dish into a feast for the eyes as well as the palate.

Storage Tips

Let everything cool completely before storing Leftovers keep for three to four days in an airtight container in the fridge. Reheat in a covered skillet over gentle heat with a splash of broth to refresh the sauce. You can even freeze extra portions for busy nights—thaw in the fridge before reheating.

Ingredient Substitutions

Almost any sausage works here Swap Italian links for spicy andouille or go for a smoked turkey sausage if you want a lighter taste. Veggie sausages are also tasty just simmer gently. If you run out of fresh peppers try frozen strips or add in mushrooms for extra heartiness.

Serving Suggestions

This main dish is delicious stuffed in pillowy hoagie rolls with melted provolone or mozzarella cheese. For a lighter meal serve over creamy polenta or steamed rice. You can even toss the sausage mix with hot pasta and an extra splash of the pan juices for a rustic pasta dinner.

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Cultural and Historical Context

Italian sausage with peppers and onions is a classic meal seen at street fairs state fairs and old school Italian delis across the United States. The recipe originated with Italian immigrants who adapted their home traditions to what was available in American cities. The colorful trio of peppers adds American flair to a time honored Italian favorite.

Recipe FAQs

→ Can I use chicken or turkey sausage instead of pork?

Absolutely! Chicken or turkey sausage works well and offers a lighter option with all the same savory flavors.

→ How do I keep the vegetables from getting mushy?

Sauté the peppers and onions just until softened to maintain their texture and vibrant color.

→ What’s the best way to serve this dish?

Enjoy it on its own, stuffed in Italian rolls, or served with pasta or rice for more variety.

→ Can it be made ahead for meal prep?

Yes, it reheats beautifully and is perfect for prepping in advance for quick meals during the week.

→ Are there gluten-free serving suggestions?

Serve the sausage and peppers on their own or over gluten-free grains for a wholesome, gluten-free meal.