Recipe

Comforting Sausage and Peppers

Golden-browned sausage, sweet peppers, and onions simmered into a cozy skillet supper with a bright, garlicky tomato finish.

By Matt Campbell

•

4.8

A cast iron skillet filled with browned Italian sausage links, sautéed bell peppers and onions, and a light tomato sauce, with crusty bread on the side

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Sausage and peppers is one of those dinners that smells like you have your life together, even if the sink is full of dishes and you are wearing the same hoodie you cooked breakfast in. It is warm, a little sweet from the peppers, deeply savory from the sausage, and finished with just enough tomato and garlic to make you want to mop the pan with bread.

This version keeps everything accessible and weeknight-friendly. We brown the sausage hard enough to get those crisp edges, then build the sauce right in the same pan so all the good browned bits end up where they belong. Serve it on toasted rolls, spoon it over creamy polenta, or keep it simple with a pile of pasta. No drama, just a cozy win.

Hands slicing red and green bell peppers and a yellow onion on a wooden cutting board next to a chef's knife

Why It Works

Crisp edges, juicy centers: Browning the sausage first gives you deep flavor and that can-not-stop-eating texture.
Sweet and tender vegetables: Peppers and onions cook until silky, not soggy, so every bite still has personality.
A sauce that tastes like it simmered longer: Tomato paste plus a splash of broth and a quick covered simmer creates a rich, cozy pan sauce fast.
Flexible serving options: Sandwiches, pasta, rice, polenta, or straight from the bowl with a fork. Choose your own comfort.

Pairs Well With

Storage Tips

Refrigerate: Let leftovers cool slightly, then refrigerate within 2 hours (sooner is even better). Store in an airtight container for up to 4 days.

Freeze: Freeze in a freezer-safe container for up to 2 months. For best texture, freeze sausage and peppers with the sauce, but keep bread or pasta separate.

Reheat: Warm in a covered skillet over medium-low with a splash of water or broth until hot all the way through. Microwave works too, but the skillet keeps the peppers and onions from going limp.

Leftover glow-up: Chop everything and fold into scrambled eggs, stuff into a baked potato, or spoon over toasted garlic bread with mozzarella and broil until bubbly.

Common Questions

What kind of sausage is best?

Italian sausage is the classic choice, either sweet or hot. Pork gives the richest flavor, but chicken or turkey sausage works well too. If you use a leaner sausage, add an extra tablespoon of olive oil so the peppers do not stick. Some brands are fully cooked, some are raw, and some are blends, so follow package directions and use temperature as your final guide.

Can I make sausage and peppers in the oven instead?

Yes. Brown the sausage in a skillet first for best flavor, then toss with sliced peppers and onions, tomato paste, garlic, seasonings, and a splash of broth. Roast at 425°F for about 20 to 30 minutes, tossing once, until the peppers are tender and the sausage is cooked through (or heated through if fully cooked). Aim for 160°F for pork and 165°F for poultry sausage, or follow the package.

How do I keep the peppers from getting mushy?

Cook them over medium-high at first to get some color, then cover briefly to soften. Stop when they are tender but still have a little bite. If it looks watery, uncover and simmer a few minutes to concentrate the sauce.

Is this spicy?

Only if you want it to be. Use sweet Italian sausage and skip the red pepper flakes for mild. Use hot Italian sausage and add flakes for extra heat.

What is the safest internal temperature for sausage?

Cook sausage to 160°F for pork (and most pork blends) and 165°F for poultry sausage, measured at the thickest part. If your sausage is labeled fully cooked, you are reheating it, but it still needs to be hot all the way through. When in doubt, check the package.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet or sauté pan with a lid (12-inch is ideal)
Tongs
Cutting board and sharp knife
Measuring spoons
Instant-read thermometer (helpful, not required)

I started making sausage and peppers when I was in my practical-skills era of cooking. It was the perfect training wheels meal: hot pan, good browning, simple timing, and a sauce that basically builds itself if you just keep tasting. It also hits that sweet spot I love, where dinner feels generous without being complicated. Now it is my go-to when I want the kitchen to smell like something big is happening, even if it is just a Tuesday.