Here’s a classic Sausage and Peppers recipe that’s simple, flavorful, and perfect for a hearty meal or sandwich. I’ll give you both stovetop and oven options.
Ingredients (Serves 4)
- 1 lb (450g) Italian sausage (sweet, hot, or a mix)
- 2 tbsp olive oil
- 1 large onion, sliced
- 3 bell peppers (red, yellow, green), sliced
- 3 garlic cloves, minced
- 1 can (14 oz / 400g) diced tomatoes (optional, for saucy version)
- 1 tsp dried oregano or Italian seasoning
- Salt and black pepper, to taste
- 1/4 tsp red pepper flakes (optional, for heat)
- 1/4 cup fresh parsley, chopped (for garnish)
- Hoagie rolls or cooked pasta (optional, for serving)
Instructions
Stovetop Method
- Cook the Sausage
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Brown the sausages on all sides until mostly cooked through (they’ll finish cooking later). Remove and set aside.
- Sauté the Vegetables
- In the same skillet, add another 1 tbsp olive oil if needed.
- Cook onions and peppers until soft and slightly caramelized, about 8–10 minutes.
- Add garlic and cook 1 more minute.
- Combine and Simmer
- Slice sausages if desired, then return to the skillet with vegetables.
- Add diced tomatoes (if using), oregano, red pepper flakes, salt, and pepper.
- Reduce heat to low, cover, and simmer 10–15 minutes until sausages are fully cooked and flavors meld.
- Serve
- Garnish with parsley.
- Serve hot over pasta, rice, or in hoagie rolls for sandwiches.
Oven-Baked Method
- Preheat oven to 400°F (200°C).
- Toss sliced peppers, onions, and garlic with olive oil, oregano, salt, and pepper in a baking dish.
- Nestle whole sausages among the vegetables.
- Bake 25–30 minutes, turning sausages halfway, until sausages are cooked through and vegetables are caramelized.
- Serve as above.
Tips
- Use sweet, hot, or mild Italian sausages depending on your spice preference.
- For a richer flavor, deglaze the pan with a splash of red wine before simmering.
- Adding a little shredded provolone or mozzarella over the top before serving is a delicious touch.
If you want, I can also give a quick 30-minute version that’s perfect for weeknight dinners without losing any flavor.
Do you want me to do that?
