Sausage and Peppers Recipe

Imagine the enticing aroma of sizzling sausage and peppers filling your kitchen, with sweet bell peppers and savory andouille creating a symphony of flavors that’s impossible to resist. This classic sausage and peppers recipe combines colorful vegetables and smoky sausage in a dish that’s both comforting and vibrant. Whether served over pasta, stuffed in a hoagie roll, or enjoyed on its own, this timeless combination delivers incredible flavor with minimal effort. You’ll learn how to perfectly balance the spice of the sausage with the natural sweetness of peppers and onions for a meal that’s sure to become a regular in your dinner rotation.

Why You’ll Love This Recipe

The beauty of this sausage and peppers recipe lies in its perfect balance of simplicity and bold flavor. In just about 20 minutes, you’ll create a dish with incredible depth and character that tastes like it’s been simmering for hours.

The contrasting textures are what make this dish truly special—tender-crisp peppers and onions against the satisfying chew of perfectly cooked andouille sausage. Each bite offers a different experience: sometimes the sweet peppers take center stage, while other moments highlight the smoky, spicy notes of the sausage.

What’s particularly wonderful about this recipe is its versatility. It can stand alone as a low-carb main dish, transform into a hearty sandwich filling, or become a flavorful topping for pasta or rice. The vibrant colors—red and yellow peppers against the rich brown of the sausage—make it as appealing to the eye as it is to the palate.

Best of all, this sausage and peppers dish requires just one pan, meaning less cleanup and more time enjoying your creation!

Ingredients List for the Sausage and Peppers Recipe

These ingredients combine the sweet natural flavors of fresh peppers with the bold, smoky taste of andouille sausage, creating a perfect harmony that’s enhanced by aromatic herbs and garlic. The simplicity of these components belies the complex flavors they create together.

• 2 tablespoons olive oil (divided)
• 12 to 14 ounces andouille sausage (cut into thin rounds, between ⅛-inch and ¼-inch thickness)
• 1 red bell pepper (cut into thin strips)
• 1 yellow bell pepper (cut into thin strips)
• 1 small yellow onion (cut into thin strips)
• 1 teaspoon Italian seasoning
• 4 cloves garlic (minced or pressed)
• Salt and freshly ground black pepper (to taste)
• ½ teaspoon red pepper flakes (optional)
• 1 green onion (sliced, for garnish)
• Fresh chopped parsley or basil (for garnish)

Pro Tips

For the most flavorful sausage and peppers, keep these three critical techniques in mind:

Perfect Sausage Browning: Don’t rush the sausage browning process. Allow the slices to develop a deep golden crust before flipping them. This caramelization is crucial for developing the rich flavor that serves as the foundation of the entire dish. Keep the heat at medium—too high and you’ll burn the exterior before the inside cooks properly.

Pepper Cutting Technique: Cut all your peppers and onions to a similar size and thickness (about ¼-inch strips) to ensure even cooking. Slicing the vegetables too thin will cause them to become mushy, while cutting them too thick might leave them undercooked. The goal is “crisp-tender”—still with some bite but not raw.

Layered Seasoning: Season in stages rather than all at once. Add the Italian seasoning when cooking the peppers and onions, then adjust with salt and pepper later. Taste before the final garnish—this allows the flavors to build and ensures perfect seasoning balance in your sausage and peppers recipe.

Instructions

Step 1: Heat 1 tablespoon olive oil in a large skillet set over medium heat.

Step 2: Add sliced sausages to the heated oil and cook until browned on all sides; about 5 to 6 minutes.

Step 3: Remove sausages from skillet and set them aside.

Step 4: Increase heat to medium-high; return skillet to the heat and add remaining olive oil.

Step 5: To the skillet add the peppers and onions; season with Italian seasoning and continue to cook for 4 to 5 minutes, or until crisp tender.

Step 6: Stir in garlic, and season with salt and pepper; continue to cook for 1 more minute.

Step 7: Add sausages back to the skillet; cook for 1 minute, or just until heated through.

Step 8: Taste for salt and pepper; adjust accordingly.

Step 9: Garnish with pepper flakes, green onions, and parsley or basil.

Step 10: Serve.

Variations

Italian-Style Sausage and Bell Peppers: Substitute sweet or hot Italian sausage for the andouille for a more traditional Italian flavor profile. Add a 14.5-ounce can of diced tomatoes (drained) when you return the sausage to the skillet and simmer for 3-4 minutes. Finish with fresh basil and a sprinkle of grated Parmesan cheese.

Vegetarian Bell Peppers and Plant-Based Sausage: Make this dish vegetarian by using plant-based sausage alternatives. To compensate for the typically milder flavor of plant-based products, increase the garlic to 6 cloves and add 1 tablespoon of smoked paprika to achieve that smoky depth traditionally provided by the andouille.

Cajun Sausage Pepper Skillet: Embrace the Louisiana roots of andouille by swapping the Italian seasoning for 2 teaspoons of Cajun seasoning. Add ½ cup sliced okra along with the peppers and finish with a dash of hot sauce for an authentic Southern twist to your sausage and peppers dish.

Storage and Serving

This sausage and peppers recipe stores beautifully, making it perfect for meal prep. Refrigerate leftovers in an airtight container for up to 4 days. The flavors actually intensify overnight, making day-two sausage and peppers sometimes even more delicious than when freshly made. For longer storage, freeze in portion-sized containers for up to 3 months—just thaw overnight in the refrigerator before reheating gently on the stovetop with a splash of water.

For serving, try these crowd-pleasing options:

Classic Sausage and Pepper Hoagies: Stuff the mixture into toasted hoagie rolls and top with provolone cheese for a satisfying sandwich.

Sausage Pepper Pasta Bowl: Toss with al dente pasta and a drizzle of olive oil, then top with freshly grated Parmesan for a complete meal.

Low-Carb Option: Serve over cauliflower rice or alongside a simple green salad for a lighter, carb-conscious dinner that doesn’t sacrifice flavor.

FAQs

What’s the best type of sausage for sausage and peppers?
While this recipe calls for andouille, you can use any smoked or fresh sausage you prefer. Italian sausage (mild or hot), kielbasa, or even chicken sausage work beautifully. The key is choosing a sausage with complementary seasonings to the peppers and onions.

Can I make sausage and peppers ahead of time?
Absolutely! This dish reheats exceptionally well. Prepare it up to 2 days ahead, refrigerate in an airtight container, and gently reheat on the stovetop. Add a splash of chicken broth if it seems dry.

What can I serve with sausage and peppers besides pasta?
Beyond pasta, try serving over polenta, rice, cauliflower rice, or quinoa. It also makes an excellent filling for sandwiches on crusty bread or can be served with eggs for a hearty breakfast.

How can I make my sausage and peppers spicier?
Increase the red pepper flakes to 1 teaspoon, add 1-2 diced jalapeños with the bell peppers, or use a spicier sausage variety like hot Italian or chorizo. A dash of hot sauce before serving also works well.

Can I cook this recipe in a slow cooker?
Yes, brown the sausage first, then combine all ingredients except garnishes in a slow cooker. Cook on low for 4-5 hours or high for 2-3 hours until peppers are tender. The texture will be softer than the stovetop version but equally delicious.

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