Sausage Peppers and Onions

An Italian-American comfort classic with juicy sausage, sweet peppers, and tender onions in a savory sauce.

This Sausage, Peppers, and Onions recipe is a timeless dish that’s as flavorful as it is simple. Whether served in a crusty hoagie roll, over pasta, or with rice, it’s the perfect meal for busy weeknights or casual gatherings. With sweet bell peppers, tender onions, and juicy sausage simmered in a rich tomato-based sauce, this recipe is a guaranteed crowd-pleaser.

Ingredients:

Main Ingredients:
1 lb (450g) Italian sausage (mild or hot)

2 tbsp olive oil

3 large bell peppers (red, yellow, green), sliced into strips

2 large onions, sliced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

½ cup chicken broth

1 tsp Italian seasoning

Salt & pepper to taste

Optional Serving:
Crusty hoagie rolls or baguettes

Cooked pasta or rice

Fresh parsley for garnish

Instructions:

Cook the Sausage
In a large skillet, heat 1 tbsp olive oil over medium heat.

Add sausages and brown on all sides (about 5–6 minutes).

Remove and slice into 1-inch pieces; set aside.

Sauté Peppers & Onions
In the same skillet, add the remaining olive oil.

Sauté peppers and onions until softened (about 6–8 minutes).

Stir in garlic and cook for 1 minute more.

Make the Sauce
Add diced tomatoes, chicken broth, Italian seasoning, salt, and pepper.

Stir well, scraping up any browned bits from the pan.

Combine & Simmer
Return sausage to the skillet.

Reduce heat to low and simmer for 15–20 minutes, allowing flavors to meld.

Serve
Serve hot in a hoagie roll, over pasta, or alongside rice.

Garnish with fresh parsley if desired.

Serving Suggestions
Sandwich Style: Pile into a hoagie roll, top with provolone, and toast.

Pasta Night: Serve over spaghetti with extra Parmesan.

Low-Carb Option: Pair with cauliflower rice or zucchini noodles.

Storage & Reheating
Store leftovers in the fridge for up to 4 days.

Freeze in airtight containers for up to 3 months.

Reheat in skillet or microwave until warmed through.