On a crisp autumn evening, after a particularly hectic day of juggling work calls and school pick-ups, I found myself staring into the abyss of my fridge, desperate for dinner inspiration. That’s when I spotted a forgotten pack of Italian sausages and a trio of peppers that were begging to be used. And just like that, a family favorite was born: Delicious Sausage & Peppers. It’s one of those dishes that hits all the right notes—hearty, satisfying, and perhaps most importantly, quick to whip up. Plus, it’s a one-pan wonder, which makes clean-up a breeze. Whether you’re wrangling kids or just want something comforting without the fuss, this dish has got you covered.
What You’ll Need
I love that this recipe doesn’t require a trip to a specialty store. Chances are you already have most of these ingredients in your pantry or fridge.
- Italian sausages
- Italian sweet sausages
- Bell peppers (any color you like)
- Sweet onion
- Garlic – crushed
- Olive oil
- Fresh Italian parsley
- Salsa
- Jalapeño (if you like a little heat!)
- Sea salt
- Black fresh ground pepper
How to Make Delicious Sausage & Peppers
- Preheat your oven to 375°F (190°C). Place the Italian sausages on a baking tray and let them bake for about 20 minutes until they are cooked through and slightly golden.
- While the sausages are baking, heat a large frying pan over medium heat and drizzle in some olive oil. When the oil is shimmering, add the bell peppers and let them sizzle. You want them to soften just a bit and start to brown at the edges.
- Throw in the sweet onion, crushed garlic, and a handful of fresh parsley. Stir everything together and let it sauté for about 5 minutes until the onions are translucent and everything smells irresistible.
- Once the sausages are out of the oven, slice them lengthwise and add them to the pan with the veggies. Pour in a few tablespoons of salsa, and toss everything together so the flavors meld beautifully.
- Season with sea salt and fresh ground pepper to taste. If you’re feeling adventurous, add some minced jalapeño for a spicy kick. Let it all cook for another 5 minutes until the edges of the sausages are crisp and the salsa thickens slightly.
Cook’s Notes
Let’s keep it real—this dish is as forgiving as it gets. If your peppers are on their last leg, they’ll still shine here. Just make sure to cut them evenly so they cook uniformly. As for leftovers, they reheat like a dream. Store any extras in an airtight container in the fridge for up to 3 days. A quick zap in the microwave or a toss in a skillet will bring them back to life. And if you’re planning ahead, you can pre-cook the sausages and just finish everything in the pan when you’re ready to eat—perfect for those nights when time is not on your side.
Make It Your Own
Here are a few ways to switch things up based on your mood or what’s in the fridge:
- Swap the sausages: Try using chorizo or chicken sausage for a different flavor profile.
- Veggie delight: Add mushrooms or zucchini to the mix for an extra serving of veggies.
- Going green: Toss in a handful of spinach at the end for a burst of color and nutrition.
- Cheesy finish: Sprinkle some shredded mozzarella or parmesan on top before serving for a gooey, cheesy twist.
If you try this, I’d love to hear how it turns out—drop a comment or tag me on social media! I hope this dish finds a cozy spot in your meal rotation. Happy cooking!
Goes Well With
If you want to round out the meal, here’s what I’d pair it with over on meaghanmoineau.com:
Related update: Delicious Sausage & Peppers