Italian Sausage and Peppers

A delicious and easy Italian Sausage and Peppers Recipe full of flavor from sweet Italian sausage, onions, fresh bell peppers, and fire roasted tomatoes in tomato sauce with Italian seasoning.

Course main meal pork

Cuisine American

Keyword how to make Italian sausage and peppers, Italian sausage peppers and onions, peppers and Italian sausage

Prep Time 5

Cook Time 30

Servings servings

Calories 493kcal

Author Beth Pierce

Ingredients

1 lb. sweet Italian Sausage Links 4 Links or more
2 tablespoons olive oil
½ cup water or chicken broth
1 large yellow onion sliced in thin wedges
3 bell peppers cut in thin wedges assorted colors
3 cloves garlic minced
1 8 ounce can tomato sauce (or marinara sauce)
1 14.5 ounce can fire roasted tomatoes
1 teaspoon Italian seasoning
⅛ teaspoon crushed red pepper
Parmesan Cheese optional

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown the sausage on both sides cooking for about 3 minutes on each side. Add 1/2 cup water to the skillet and cover with aluminum foil. Simmer for 10-12 minutes or until cooked through. Plate the sausage and cover loosely with aluminum foil. Remove any water from the skillet and carefully dry it out.
Heat the remaining olive oil in the skillet over medium heat. Add the onions and cook for 2-3 minutes stirring several times. Add the peppers and cook until the onions and pepper are starting to soften and brown on the edges. Reduce the heat to low and add the garlic cooking for 1 minute while stirring.
Cut the plated sausage in half and add them back to the skillet. Add the tomato sauce, fire roasted tomatoes, Italian Seasoning, and crushed red pepper. Simmer for 5 minutes to heat everything through. If desired serve over rice, egg noodles, or fried potatoes sprinkled with Parmesan Cheese.

Notes

Italian sweet or hot sausage, beer bratwursts, Polska Kielbasa, or even chorizo sausage work well with this recipe.
Use a variety of colored bell peppers sliced in wedges. I like to use to use green, yellow, and red bell peppers but any combination will work.
Fire roasted tomatoes are my first choice but diced tomatoes and crushed tomatoes will work as well.
There are so many great choices for what to serve this with. Try toasted hoagie buns or toasted French baguettes, white rice, cauliflower rice, egg noodles, mashed potatoes, or pan fried potatoes.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at a reduced power.
I do not recommend freezing this dish as the peppers will not hold up well.

Nutrition