Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWMy Sausage And Peppers Recipe Has A Dreamy, Italian-Inspired Sauce
I’ve cooked sausage and peppers together many different ways, but every time I share one of my recipes with them (like my slow cooker sausage and peppers or the sheet pan version from my first cookbook), I get questions about cooking them on the stovetop. The funny thing is, that’s actually how I cook them most often of all. Usually it’s just basic Italian sausage, peppers, and onions tossed in with oil, salt, and pepper, but more recently, this version made me say “wow” instead of “at least we have dinner”. Here’s why:
- Sausage, peppers, and onions with sweet caramelized flavor – Many recipes either cook them plain or use marinara as the main flavor. Instead, mine has it all coated in a built-in tangy balsamic glaze — that you don’t have to buy or make separately.
- Quick and easy – If you have 30 minutes, you have time to make this! I love this healthy dinner on busy weeknights.
- Fresh, simple ingredients – All you need are the sausage, peppers, onions, and a few basic staples from your pantry.
- One pan meal – I’ve been on a one-pan meal kick lately (which is why you might have seen my hibachi chicken and chicken broccoli casserole make a reappearance), and this sausage and peppers recipe was the perfect addition to my rotation. Add it to yours, too!
Make this sausage and peppers recipe with me for something new and different, without any more effort!
Ingredients & Substitutions
Here I explain the best ingredients for my sausage, peppers, and onions recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Italian Sausage Links – That’s what I used, but you’ve got tons of options! Go for hot Italian sausage if you want it spicy, or switch it up with chicken, turkey, or any pork sausage you love. Make sure it’s raw, not precooked.
- Onions & Peppers – I used yellow onion with yellow and red bell peppers. Orange or green bell peppers, as well as red or white onion work, too.
- Balsamic Vinegar – It thickens during the cooking process to form a glaze! I usually get this brand, or this one when I want it to taste extra amazing.
- Herbs – Dried basil, dried oregano, and some fresh basil for classic Italian vibes. Sometimes I make sausage and peppers with just Italian seasoning instead of the individual dried herbs.
- Olive Oil – Avocado oil or any neutral cooking oil will do the job just fine.
- Garlic, Sea Salt, & Black Pepper – You can also toss in red pepper flakes if you like some heat.
How To Make Sausage And Peppers
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Cook the veggies. Heat olive oil in a large skillet over medium-high heat, then toss in the peppers and onions. Season with basil, oregano, salt, and pepper. Cook, stirring occasionally, until they’re browned and starting to soften.
- Add the garlic. Lower the heat, push veggies aside, add a little more oil, and sauté the garlic until fragrant. Mix it in, then transfer everything to a bowl and cover to keep warm.
- Brown the sausages. Add more oil again and toss in the sausages. Cook until they’re browned on all sides. (They won’t be cooked through yet.)
- Simmer in balsamic. Turn the heat to low and pour in the balsamic vinegar — it’ll sizzle! Cover and let it simmer until the sausages are cooked, flipping halfway through.
- Slice them up. Take the pan off the heat, move the sausages to a cutting board, and let them rest for a few minutes before slicing.
- Bring it all together. Toss the sliced sausage, peppers, and onions back into the pan. Stir to coat the mixture in the balsamic glaze. Cook for a couple minutes to warm up. Serve your sausage and peppers with a drizzle of that dreamy glaze and some fresh basil if you’re feeling fancy!
My Recipe Tips
- Use a very large skillet with tall sides. You need a lot of space for the veggies to fit (and I use the same pan to serve my recipe for sausage and peppers at the end). I used this skillet, but you can also use a Dutch oven if you don’t have a very big pan with tall enough sides.
- I recommend tongs for cooking the vegetables. They make the long pieces easier to stir. If you still have a hard time stirring them, you can cover the pan for a couple of minutes to soften the veggies, then uncover.
- Keep the heat high enough to brown the veggies. That browning adds so much flavor, and if the heat is too low, they’ll be mushy by the time they brown.
- Make sure to scrape out all the garlic when removing the vegetables. If any remains in the pan, it will burn when you sear the sausages and make your sauce bitter.
- Once the sausages are browned, lower the heat right away. If they cook too long over high heat, they will burst. Once they are browned on both sides, adding the balsamic vinegar and reducing heat will let them finish low and slow, so they turn out nice and juicy – and don’t burst.
- Sauce too runny? You can simmer it for longer (uncovered) if needed after removing the sausage from the pan. Just keep in mind it’ll thicken more when serving as it cools from hot to warm.
- Prefer a more classic version with tomatoes? Add a can of drained diced tomatoes or a cup of marinara to the pan after the balsamic vinegar. I love this version of sausage and peppers over zucchini noodles, or use your favorite pasta.
Sausage And Peppers (One-Pan Recipe)
Whip up my Italian sausage and peppers recipe in just 30 minutes! With a dreamy, herby balsamic glaze, this one-pan dinner is full of flavor.
Remove Ads
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the peppers and onions to the pan. Season with dried basil, dried oregano, salt, and pepper. Cook for 5-10 minutes, stirring occasionally, until the vegetables are browned and just starting to get tender.
-
Reduce the heat to medium-low. Push the veggies to the sides and add a tablespoon of oil in the middle. Add the minced garlic to the oil and saute for about 1 minute, until fragrant, then mix in with the vegetables.
-
Transfer the veggies to a bowl and cover to keep warm.
-
Add another tablespoon of olive oil to the pan over medium-high heat. Add the sausage links and cook for 2-3 minutes per side, until browned.
-
Reduce the heat to low and add the balsamic vinegar (it will sizzle). Cover loosely (allowing steam to vent) and cook for 10-12 minutes, flipping halfway through, until the sausage is cooked through. Stir the sauce a little when you remove the lid to flip.
-
Remove the pan from heat. Transfer the sausage to a cutting board, leaving behind the balsamic glaze formed at the bottom of the pan, and let it rest for 5 minutes, then cut into slices.
-
Return the sliced sausage, peppers, and onions to the pan. Stir to coat in balsamic glaze. Cook for 1-2 more minutes, until everything is nice and hot.
-
Serve sausage and peppers with a drizzle of balsamic glaze from the pan, and fresh basil if you like.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 sausage link + 3/4 cup vegetables
- Tips: Check out my recipe tips to help you get the best flavor and texture in your sausage and peppers, adjust the thickness of the sauce, tips to cook this dish more easily, and even a variation with marinara if you like.
- Store: Pop leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: Heat it up in a skillet, microwave, or oven—it’s great any way!
- Freeze: Store it in the freezer for up to 3 months. Thaw before reheating.
- Wondering about the sugar content? It’s mostly from the balsamic and some from the vegetables. You can reduce the amount of balsamic to 1/2 cup if you like — I’ve tried this and it’s still good, just less saucy.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Sausage And Peppers
Serving Ideas
My family usually enjoys these Italian sausage and peppers on their own as a weeknight dinner, but they’re also great with a Caprese salad or romaine with Caesar dressing.
If you’re in the mood for something heartier, serve this dish over cauliflower rice, regular rice, or my simple roasted potatoes.
10 Comments
Diane Welker
0I love your recipes and I bought two copies of your book. Can you convert this recipe to a sheet pan version?
Maya | Wholesome Yum
0Thank you so much Diane, I really appreciate that! My first cookbook actually has a sheet pan version. You wouldn’t be able to get the super thick sauce like this stovetop one with a sheet pan recipe.
Courtney
0I loved the flavors in this dish. I omitted the fresh basil and it made tasty sandwiches. I will definitely make this again.
Wholesome Yum D
0I’m so glad you enjoyed it, Courtney! I love the idea of turning it into sandwiches. That sounds delicious.
Nancy
0I tried this recipe last night. My husband’s (unsolicited) comment said it all. “This is incredibly good. It has just enough zing to make my taste buds dance.” Yep, he said that. I’m definitely making this one again.
Wholesome Yum D
0That’s such a fun comment from your husband, Nancy! Sounds like this recipe was a big win at your house. So happy you’ll be making it again!
Kathleen
0Great step by step pictures and instructions. Easy to follow each step exactly as described. Recipe is a tasty blend of colorful vegetables with sausage that is very filling. Finished dish looks just like the original pictures!
Maya | Wholesome Yum
0Thank you, Kathleen! I’m so happy you liked this dish.
Tricia
0I made the sausage and peppers, omitted fresh basil (I didn’t have on hand. It was better than using Keibasa which is how I normally do it. The balsamic vinegar took it over the top. I will be making this again.
Maya | Wholesome Yum
0Thank you for sharing, Tricia! I’m so glad you liked this recipe. I think it would work with kielbasa, too.