Easy Sausage and Peppers Recipe

Ingredients

• 14 g (1 tablespoon)unsalted butter
• 15 ml (1 tablespoon)olive oil
• 1green bell pepper, sliced into strips
• 1red bell pepper, sliced into strips
• 1 largewhite onion, sliced into half-moons
• 340–369 g (12–13 ounces)sausage links, sliced diagonally into rounds
• 8 cloves, or 15 ml (1 tablespoon) if using jarred minced garlicgarlic, finely minced
• 10 ml (2 teaspoons)Italian seasoning or herbes de Provence
• to tastekosher salt and freshly ground black pepper
• as neededsteamed white rice or rice of choice, for serving (optional)
• 15–30 ml (1–2 tablespoons)fresh parsley, chopped, for garnish

Instructions

1. 1

   Sauté the vegetables

   Heat the butter and olive oil in a large frying pan over medium-high heat. Add the peppers and onion and sauté for 10–12 minutes, until tender and lightly caramelised. If they start browning too quickly, turn the heat down.

2. 2

   Brown the sausage

   Add the sausage rounds and stir to mix them with the peppers and onion. Cook for about 3–4 minutes, until the sausage is golden brown.

3. 3

   Add garlic and herbs

   Stir in the minced garlic, Italian seasoning or herbes de Provence, and salt and pepper to taste. Cook for a further 1–2 minutes so the flavours come together.

4. 4

   Garnish and serve

   Scatter the chopped parsley over the dish. Serve straight away, on steamed rice if you like.

What is sausage and peppers?

Sausage and peppers is an Italian-American dish of sausage cooked with peppers and onion, often served as a sandwich filling or alongside rice. This version keeps the preparation simple, using one frying pan and a short list of seasonings.

The vegetables soften and lightly caramelise before the sausage is browned with them. Garlic and Italian seasoning add a savoury, aromatic finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 13g protein, 5g carbs, 29g fat.

The sausage supplies most of the protein and fat, while the butter and olive oil add further fat. Peppers and onion contribute some carbohydrates, and rice adds a larger carbohydrate portion if served. For a balanced plate, serve with a generous amount of vegetables alongside the rice.

Choosing the sausage

Sausage: The recipe calls for 340–369 g of sausage links, sliced into rounds. Use a variety you enjoy; its seasoning and fat will contribute much of the dish’s flavour.

Cut: Slicing the links diagonally makes broad rounds that are easy to stir through the vegetables. Keep the pieces fairly even so they cook at a similar pace.

Getting the vegetables right

Peppers and onion: Cut them into strips and half-moons as directed so they soften together in the pan. Stir occasionally, and lower the heat if they begin to brown before becoming tender.

Caramelisation: Give the vegetables the full 10–12 minutes if needed; a little colour brings out their sweetness. Avoid turning the heat up to rush them, as they can catch on the pan.

Timing the garlic

Garlic: Add it only after the sausage has had its 3–4 minutes to brown. Minced garlic cooks quickly, so the final 1–2 minutes are enough to release its aroma without letting it burn.

Seasoning: Add the herbs, salt and pepper with the garlic, then stir well so they coat the sausage and vegetables. Taste and adjust the seasoning before serving.

Serving it with rice

Rice: Spoon the sausage and peppers over steamed white rice or another rice of your choice for a more substantial plate. The rice also catches the juices from the pan.

Finish: Add parsley just before serving for a fresh, herbal contrast. The recipe also works served on its own or as a sandwich filling.

Making it in one pan

Pan space: Use a large frying pan so the peppers and onion can sauté rather than steam in a crowded pile. If your pan is small, stir patiently and expect the vegetables to take a little longer to colour.

Heat: Medium-high heat helps the vegetables soften and the sausage brown, but the pan may need turning down during cooking. Follow the visual cues as well as the timings.

Recipe notes & tips

• Slice the sausage and vegetables before heating the pan so they are ready to add in sequence.
• Use a large frying pan to give the peppers and onion room to soften and colour.
• Reduce the heat if the vegetables are browning too quickly.
• Add the garlic near the end of cooking to help prevent it from burning.
• Taste before serving, as sausage saltiness can vary.
• Serve the dish straight away while the sausage is hot and the vegetables are tender.

Variations

• Use another pepper: Swap one bell pepper for a different colour while keeping the same preparation.
• Change the herbs: Choose Italian seasoning or herbes de Provence, as listed in the recipe.
• Add rice: Serve over steamed white rice or your preferred rice for a more filling meal.
• Make it a sandwich: Spoon the cooked sausage and peppers into a roll.
• Finish with parsley: Use the full 2 tablespoons for a more noticeable fresh-herb flavour.

Common mistakes to avoid

• Crowded pan: The vegetables may steam rather than lightly caramelise; use a large frying pan.
• Heat too high: The vegetables can brown before turning tender; reduce the heat as needed.
• Garlic added too early: It may burn during the longer vegetable cooking; add it after browning the sausage.
• Uneven slices: Pieces can cook at different rates; cut the sausage rounds and vegetables to fairly consistent sizes.
• Overcooking the garlic: It can turn bitter; keep its cooking time to the final 1–2 minutes.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in a frying pan over medium heat until piping hot, or microwave in a suitable covered container, stirring partway through.

Frequently asked questions