Sausage, Peppers, and Onions is an easy weeknight dinner, made in just one-pot, that is ready in 30 minutes! Serve them as is, with pierogis, or wrapped in Italian bread as a sub and watch them disappear.
An Easy One-Pot Sausage Dinner
Dinner doesn’t get much easier than this! Italian sausage is browned, then smothered with tender bell peppers and onions. Everything gets tossed in a flavor packed tomato based sauce and served immediately with the side of your choice or all by itself. This recipe for Sausage, Peppers, and Onions is an easy low carb dinner that you can have on the table in under 30 minutes!
We love Sausage, Peppers, and Onions because it’s a no-frills recipe that always satisfies everyone gathered around the table. Whether you plate it with pierogies, mashed potatoes, rice or stuff everything inside a sub roll, it’s always a hit! This is a pretty timeless easy dinner idea that you can always count on to feed your family.
This easy dinner recipe utilizes inexpensive kitchen staples that you might already have ready to go!
- Olive Oil – Avocado oil can be used instead, if preferred.
- Italian Sausage – There’s wiggle room for creativity here! You can use a spicy Italian sausage, chicken Italian sausage, or whatever else best fits your needs.
- Bell Peppers – We like to use red, yellow, and orange bell peppers because they’re naturally sweeter than green peppers. If you’d prefer a slightly more bitter/savory flavor, use green peppers.
- Onion – A yellow onion is preferred for its natural sweetness, but a white onion also works.
- Garlic – Freshly minced garlic is always best.
- Tomatoes – You’ll need three ingredients to create the best tomato flavor and consistency! A can of diced tomatoes, some tomato sauce, and a dollop of tomato paste create the best base for this recipe.
- Seasonings – Italian seasoning, with just a pinch of salt and pepper, will compliment the sausage and veggies without overpowering them.
How to Make Sausage, Peppers, and Onions
One pot recipes means one big thing for us… There are less dishes to clean! Here’s how we make everything together in just one pot:
Brown the sausage. In a large skillet, over medium heat, add one tablespoon of olive oil. Add the sausage and cook for 5 to 6 minutes, until browned and cooked through. Remove the cooked sausage from the skillet and set aside.
Cook the veggies. Add remaining 2 tablespoons of olive oil to the skillet and add the sliced bell peppers and onions. Cook for 15 minutes, until tender.
Cut the sausage. While the peppers and onion are sautéing, cut the sausage into bite size pieces.
Add everything to the skillet. Once onion and peppers are tender, add the garlic, diced tomatoes, tomato sauce and tomato paste to the skillet. Then add the Italian seasoning, salt, pepper and the sliced cooked sausage. Let simmer for 5 minutes to warm sausage and let everything combine.
Enjoy! Serve immediately as desired. We love it served with pierogis, over pasta/rice, or on a hoagie.
Tips For Best Results
This really is a simple recipe that is really hard to mess up, but here are a few handy tips to keep in mind:
- Make everything uniform in size. To ensure that your ingredients all cook through to the same consistency, try your best to slice your peppers, onions, and sausage to the same size. You don’t want one pepper to be burned and soggy while another is undercooked.
- Avoid using too much oil. Be careful when adding the olive oil (or avocado oil) to your pan. If you use too much, your veggies will turn out limp and oily.
- Don’t cook over a high heat. The goal is to sauté the ingredients, not to burn them! If you cook at too high of a heat, the veggies will suffer the most – they’ll burn on the outside and not cook all the way through. A medium high heat or even lower is necessary when making Sausage, Peppers and Onions.
How To Serve Sausage, Peppers, and Onions
There are quite a few ways you can serve this dish. Here are a few of our favorites:
- Salad: A fresh and light Italian salad pairs great.
- Rice/Potatoes: Some rice or mashed potatoes both go great with this dish.
- Hoagie: Grab a hoagie, or fresh sub roll, and stuff your sausage, peppers, and onions inside! You can also add provolone cheese and warp and bake them in the oven for a few minutes to melt the cheese.
- Pierogis: And our personal favorite way to serve this dish is with some pierogis! You can make your own or use store-bought, either way they are delicious!
This dinner is best served right away, but if you do happen to have any leftovers, wait for everything to cool before storing it in an airtight container in the fridge. Properly stored, your leftover Sausage, Peppers, and Onions will stay fresh for about 3-4 days.
Reheat leftovers in the microwave or back a skillet on the stove, over medium low heat, until warmed through. We prefer reheating everything in the pan when we can, that way it all warms up deliciously and evenly.
You can also freeze leftovers in an airtight freezer-friendly container for up to 3 months. Let thaw for 24 hours in the fridge, before reheating, for best results.
Sausage, Peppers, and Onions
- 3 tablespoons olive oil, divided
- 2 pounds Italian sausage
- 4 bell peppers, stemmed, seeds removed, and cut into strips
- 1 large sweet onion, sliced
- 1 tablespoon minced garlic
- 1 14.5 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- In a large skillet, over medium heat, add one tablespoon of olive oil. Add the sausage and cook for 5 to 6 minutes, until browned and cooked through. Remove the cooked sausage from the skillet and set aside.
- Add remaining 2 tablespoons of olive oil to the skillet and add the sliced bell peppers and onions. Cook for 15 minutes, until tender.
- While the peppers and onion are sautéing cut sausage into bite size pieces.
- Once onion and peppers are tender, add the garlic, diced tomatoes, tomato sauce and tomato paste to the skillet.
- Then add the Italian seasoning, salt, pepper and the sliced cooked sausage. Let simmer for 5 minutes to warm sausage and let everything combine.
- Serve immediately as desired. We love this dish served with pierogis, mashed potatoes, or on a hoagie roll.