sausage with peppers and onions recipe

Written ByJenny Smyth Posted on
sausage with peppers and onions recipe
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The Best sausage with peppers and onions recipe

I have been making this sausage with peppers and onions recipe for years, and it’s always a hit with my family. It’s a simple yet flavorful dish that’s perfect for a weeknight dinner or a special occasion.

The combination of juicy sausage, crunchy peppers, and caramelized onions is a match made in heaven. I love how easy it is to make and how versatile it is – you can serve it as a main course, add it to a sandwich, or use it as a topping for a salad.

My kids are always asking for seconds, and my husband raves about the flavors. It’s also a great way to get some veggies into our diet without feeling like we’re sacrificing flavor.

The best part? It’s incredibly easy to make and requires minimal prep time – just toss everything into one pan and cook until the onions are translucent.

This recipe has become a staple in our household, and I’m sure it will be in yours too once you try it out.

Sausage with Peppers and Onions

Sausage with Peppers and Onions

4.9 from 729 votes

A classic dish featuring savory sausage cooked with sweet bell peppers and onions, perfect for a hearty meal. This recipe is easy to prepare and full of flavor.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

1 lb Italian sausage, sliced
2 bell peppers (any color), sliced
1 large onion, sliced
3 cloves garlic, minced
2 tbsp olive oil
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
2 tbsp balsamic vinegar

👨‍🍳Directions

1Heat 1 tbsp of olive oil in a large skillet over medium-high heat.
2Add the sliced sausage and cook until browned and cooked through, about 5-7 minutes.
3Remove the sausage from the skillet and set it aside, leaving the drippings in the skillet.
4In the same skillet, add the remaining 1 tbsp of olive oil over medium heat.
5Add the sliced bell peppers and onions.
6Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 10-12 minutes.
7Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
8Stir in the dried oregano, dried basil, salt, and pepper.
9Cook for 1 more minute, stirring constantly.
10Add the balsamic vinegar and cook for an additional 2 minutes, scraping the bottom of the skillet to deglaze it.
11Return the cooked sausage to the skillet and stir to combine all the ingredients.
12Cook for 2-3 more minutes until everything is heated through and well combined.
13The final dish should have a fragrant and slightly tangy aroma with a rich, caramelized appearance.

🔧Equipment

Large skillet
Spatula
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 9g❤️Cholesterol: 70mg🧂Sodium: 900mg🌾Total Carbs: 9g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 18g

📝Notes

Tips: You can add a pinch of red pepper flakes for extra heat. Serve with crusty bread or over rice to soak up the juices.

This sausage with peppers and onions recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a hearty meal to feed a crowd. The best part?

It’s incredibly easy to store and reheat – simply let it cool completely before transferring it to an airtight container and storing in the fridge for up to three days. Reheat by sautéing in some oil until the onions are translucent again.

Serve hot over rice, noodles, or as is – either way, everyone will love it!

❓ Frequently Asked Questions About Sausage with Peppers and Onions

Q: What type of sausage should I use?

For this recipe, you can use any type of sausage you like – pork, beef, or even chicken work well. If you’re looking for something more traditional, go with a classic pork sausage.

Q: Can I use frozen peppers?

Sure thing! Frozen peppers will work just fine in this recipe. Just thaw them out first and chop them up before adding them to the pan.

Q: How do I keep the peppers from burning?

A good trick is to cook them for a bit on each side before adding the onions – this will help them brown evenly without burning.

Q: Can I make this recipe in advance?

You can definitely make the sausage mixture ahead of time – just store it in an airtight container in the fridge until you’re ready to cook it.

Q: Do I need to use red peppers?

Nope! Any color pepper will work in this recipe – just choose what looks best at your local grocery store.

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