Pork • Comfort Food

Sausage and Peppers

Name: Sausage and Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 lb sweet Italian sausage links (about 8 links); 2 tbsp olive oil; 3 bell peppers (red, green, yellow), sliced into strips; 2 large onions, halved and sliced; 4 garlic cloves, sliced; 1 tsp dried oregano plus 1 tsp salt; 1/2 tsp black pepper plus 1/4 tsp red pepper flakes; 1 can crushed tomatoes (28 oz); 6 hoagie rolls, split and toasted, for serving

Italian sausage simmered with bell peppers, onions, and marinara.

Updated: Oct 7, 2026

⏱ 45 minutestotal

6servings

550 kcalper serving

Easylevel

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Why you'll like it

Ready in about 45 minutes.
Serves 6 — easy to halve or double.
Easy level — everyday equipment only.
Storage, freezing and reheating covered below.

Ready in 45 minutes, this sausage and Peppers serves 6. Sausage and peppers is a hearty skillet dinner with roots in Italian-American kitchens, pairing browned Italian sausage with sweet bell peppers and onions.

Helpful guides

Instructions

Step 1

Heat olive oil in a large skillet over medium-high heat. Brown the sausage links for 2 to 3 minutes per side until golden, working in batches if crowded. The sausage will finish cooking later; this step builds color and flavor in the pan.

Step 2

Remove sausage to a plate and add peppers, onions, oregano, salt, pepper, and pepper flakes to the drippings. Cook 8 to 10 minutes, stirring, until softened and lightly browned at the edges. Scrape up browned bits, which season the vegetables deeply.

Step 3

Stir in sliced garlic and cook 1 minute until fragrant but not browned. Pour in crushed tomatoes and 1/2 cup water, stirring to combine with the vegetables. Bring to a gentle simmer, which loosens the sauce for the returning sausage.

Step 4

Nestle the browned sausages into the sauce, spooning peppers over the top. Reduce heat to medium-low, cover, and simmer 12 to 15 minutes until sausages are cooked through and peppers turn very tender. Check one link with a thermometer for 160°F.

Step 5

Uncover and simmer 5 minutes more if the sauce seems thin, until it coats the peppers thickly. Taste and adjust salt and pepper flakes for heat. The finished sauce should cling to the sausage rather than pooling watery in the pan.

Step 6

Pile sausages and peppers into toasted hoagie rolls or serve over pasta with grated Parmesan. Cool leftovers within 2 hours and refrigerate. Reheat covered in a skillet until steaming and reaching 165°F, adding water if the sauce thickened.

Troubleshooting — fixes, not repeats

If sausages burst, heat was too high; brown over medium-high without piercing links so juices stay sealed inside.
If sauce turns watery, peppers released liquid; simmer uncovered 5 to 8 minutes until thick, and slice peppers thicker next time.
If flavor seems flat, add salt, a pinch of sugar, and extra oregano; canned tomatoes vary in acidity and need balancing.
If garlic burns, it went in too early; add garlic after peppers soften and cook just 1 minute before tomatoes go in.

Make it your way

Spicier version: For a spicy version, use hot Italian sausage and double the red pepper flakes, serving with provolone on the rolls.
Serving with rice or naan: For a lighter plate, use chicken sausage and serve over polenta instead of rolls.
For a sheet-pan dinner, roast sausage, peppers, and onions at 425 degrees for 25 minutes with canned tomatoes added halfway.
Add mushrooms or zucchini with the peppers for extra vegetables.

Storage & reheating

Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).

Reheat covered over medium heat with a splash of water until steaming and reaching 165°F throughout.

Freeze sausage and peppers (without rolls) for up to 3 months; thaw overnight before reheating.

FAQ

Sweet or hot Italian sausage?
Sweet Italian sausage suits families and crowds with mild fennel flavor, while hot adds red pepper heat. Both cook the same way to 160°F. For mixed tastes, use half sweet and half hot links in the same skillet and label servings.

Can I make this in the oven?
Yes. Brown the sausage on the stovetop first, then bake everything in a 375°F dish for 25 minutes until sausages reach 160°F. A full sheet-pan version roasts raw sausage with vegetables at 425°F for 25 to 30 minutes, turning once.

How do I serve sausage and peppers?
Pile into toasted hoagie rolls with melted provolone for sandwiches, or slice and serve over pasta, polenta, or rice. For parties, keep the skillet warm on low and offer rolls alongside. Leftovers reheat well for lunches within 4 days.