21 Delicious Sausage and Peppers Recipes for Any Occasion

From quick weeknight dinners to festive gatherings, sausage and peppers is that magical combination that always satisfies. Whether you’re craving classic Italian flavors, spicy Cajun kicks, or creative twists, this versatile duo delivers comfort and excitement in every bite. Get ready to discover 21 mouthwatering recipes that will make this beloved pairing your new go-to for any occasion—let’s dive in!

Classic Italian Sausage and Peppers

You’ve been scrolling for dinner inspo—stop right here. Grab your skillet because we’re making that iconic Italian-American comfort food that hits every time. Seriously, your kitchen will smell like a NYC street fair in the best way possible.

Ingredients

– 1 pound of sweet Italian sausage links
– a couple of large bell peppers (mix colors for vibrancy)
– 1 big yellow onion
– 2 tablespoons of olive oil
– 3 minced garlic cloves
– a splash of dry white wine (about 1/4 cup)
– 1 can (14.5 ounces) of crushed tomatoes
– 1 teaspoon of dried oregano
– a pinch of red pepper flakes (optional, for heat)
– salt and freshly ground black pepper

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
2. Add the sausage links and cook for 8–10 minutes, turning occasionally, until browned on all sides and cooked through (internal temperature should reach 160°F).
3. Remove sausages to a plate, leaving drippings in the skillet—this adds flavor!
4. Slice the bell peppers into 1/4-inch strips and the onion into thin half-moons.
5. Add the remaining 1 tablespoon of olive oil to the skillet and sauté peppers and onions for 6–8 minutes until softened and slightly charred at the edges.
6. Stir in the minced garlic and cook for 1 minute until fragrant—don’t let it burn!
7. Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pan.
8. Add the crushed tomatoes, dried oregano, red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
9. Return the sausages to the skillet, nestling them into the sauce.
10. Reduce heat to low, cover, and simmer for 15–20 minutes until the sauce thickens slightly and flavors meld.
Vibrant, saucy, and deeply savory, this dish delivers tender sausage with sweet, softened peppers in a rich tomato base. Pile it high on crusty rolls for a messy sandwich, or serve over creamy polenta to soak up every drop. Leftovers? They’re even better tomorrow—trust me.

Quick Sausage and Peppers Stir-Fry

Nailing dinner in under 20 minutes just got easier. Grab your skillet and let’s transform sausage and peppers into a sizzling, flavor-packed stir-fry that’ll become your new weeknight hero.

Ingredients

• 1 lb Italian sausage links, casings removed
• 1 large yellow onion, thinly sliced
• 2 bell peppers (any color), sliced into strips
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp soy sauce
• A splash of balsamic vinegar
• A pinch of red pepper flakes
• Salt and black pepper to season

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb Italian sausage (casings removed) to the hot skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook sausage for 5–7 minutes, stirring occasionally, until browned and cooked through. Tip: Don’t overcrowd the pan—this ensures a crispy sear.
4. Push sausage to one side of the skillet and add 1 sliced onion and 2 sliced bell peppers to the empty space.
5. Sauté vegetables for 4–5 minutes, stirring occasionally, until onions are translucent and peppers are slightly softened.
6. Add 3 minced garlic cloves and a pinch of red pepper flakes to the skillet, stirring everything together for 1 minute until fragrant.
7. Pour in 1 tbsp soy sauce and a splash of balsamic vinegar, scraping the bottom of the pan to lift any browned bits.
8. Season with salt and black pepper, then toss everything to coat evenly. Cook for another 2 minutes until the sauce lightly glazes the ingredients. Tip: Taste and adjust seasoning now—soy sauce adds saltiness, so go easy at first.
9. Remove from heat and let rest for 1 minute before serving. Tip: Letting it sit briefly allows the flavors to meld.

Crave that perfect balance of savory sausage, sweet peppers, and a tangy kick from the balsamic glaze. Serve it over rice, stuff it into a hoagie roll, or top with a fried egg for a next-level breakfast twist.

Spicy Cajun Sausage and Peppers Skillet

Kick dinner boredom to the curb with this fiery skillet sensation. Sear spicy sausage with rainbow peppers until everything’s caramelized and irresistible. Serve it straight from the pan for maximum flavor impact.

Ingredients

• 1 pound of spicy Cajun sausage, sliced into coins
• 2 bell peppers (any color), sliced thin
• 1 large onion, thinly sliced
• 3 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 teaspoon of smoked paprika
• ½ teaspoon of cayenne pepper
• A splash of chicken broth
• A couple of fresh parsley sprigs, chopped
• Salt to season

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 pound of sliced spicy Cajun sausage and cook for 5-7 minutes, turning occasionally, until browned on both sides.
3. Transfer the sausage to a plate, leaving the drippings in the skillet.
4. Add 1 thinly sliced large onion and 2 sliced bell peppers to the hot skillet.
5. Sauté for 6-8 minutes, stirring frequently, until the vegetables are softened and lightly charred at the edges.
6. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
7. Sprinkle in 1 teaspoon of smoked paprika and ½ teaspoon of cayenne pepper, tossing to coat everything evenly.
8. Return the browned sausage to the skillet and pour in a splash of chicken broth.
9. Simmer for 3-4 minutes, scraping up any browned bits from the bottom of the pan.
10. Season with salt, then stir in a couple of chopped fresh parsley sprigs.
11. Remove from heat and let rest for 2 minutes before serving.

Amazingly juicy sausage mingles with sweet, charred peppers in every bite. The spicy kick from the Cajun seasoning makes this dish seriously addictive. Pile it over creamy polenta or stuff it into crusty rolls for a next-level meal.

Grilled Sausage and Peppers Hoagies

Brace yourself—these grilled sausage and pepper hoagies are about to become your new backyard obsession. Fire up that grill and get ready for the juiciest, smokiest sandwich that’ll have everyone begging for seconds.

Ingredients

– 4 Italian sausage links
– 2 large bell peppers (any color you love)
– 1 big yellow onion
– 4 hoagie rolls
– A couple of tablespoons of olive oil
– A splash of balsamic vinegar
– A generous sprinkle of Italian seasoning
– A handful of shredded provolone cheese

Instructions

1. Preheat your grill to medium-high heat, around 400°F.
2. Slice the bell peppers and onion into ¼-inch strips.
3. Toss the peppers and onions in a large bowl with 2 tablespoons of olive oil.
4. Place the sausages directly on the grill grates.
5. Grill the sausages for 5 minutes, then flip them.
6. Add the peppers and onions to a grill basket beside the sausages.
7. Cook everything for 15 minutes, stirring the vegetables every 5 minutes.
8. Drizzle 1 tablespoon of balsamic vinegar over the peppers and onions.
9. Sprinkle Italian seasoning over the vegetables.
10. Continue grilling until sausages reach 160°F internally and vegetables are charred at the edges.
11. Split the hoagie rolls and toast them cut-side down on the grill for 1 minute.
12. Remove sausages and slice them diagonally into ½-inch pieces.
13. Fill each toasted roll with sliced sausage and grilled vegetables.
14. Top each hoagie with a handful of shredded provolone cheese.
15. Return the assembled hoagies to the grill, close the lid, and melt the cheese for 2 minutes.

The provolone gets perfectly gooey while the charred peppers keep their crisp-tender bite. That smoky-sweet combo pairs amazingly with an ice-cold lemonade or served open-faced with extra grilled onions piled high.

Sausage and Peppers with Pasta

Huddle up, hungry people! This sausage and peppers pasta is your new weeknight hero. Grab your skillet and let’s make magic happen.

Ingredients

– 1 pound of Italian sausage links
– 2 big bell peppers (any color you love)
– 1 large onion
– 3 cloves of garlic
– 1 pound of your favorite pasta
– A big glug of olive oil
– A splash of red wine vinegar
– A couple of fresh basil leaves
– A generous sprinkle of grated Parmesan
– Salt and black pepper

Instructions

1. Preheat your largest skillet over medium-high heat.
2. Add Italian sausage links and cook for 6-8 minutes, turning occasionally until browned on all sides.
3. Remove sausages from skillet and slice into 1-inch pieces.
4. While sausages cook, slice bell peppers and onion into thin strips.
5. Mince garlic cloves finely.
6. Return sliced sausage to the hot skillet.
7. Add sliced peppers and onions to the skillet.
8. Cook for 10-12 minutes, stirring frequently until vegetables soften and develop golden edges.
9. Meanwhile, bring a large pot of salted water to a rolling boil.
10. Add pasta and cook according to package directions until al dente.
11. Stir minced garlic into the sausage mixture and cook for 1 minute until fragrant.
12. Add a splash of red wine vinegar to deglaze the pan, scraping up all the browned bits.
13. Drain cooked pasta, reserving 1/2 cup of pasta water.
14. Combine pasta with sausage mixture in the skillet.
15. Add reserved pasta water gradually until sauce reaches your desired consistency.
16. Tear fresh basil leaves and stir into the dish.
17. Season generously with salt and black pepper.
18. Top with grated Parmesan cheese.

Load up your bowls with this vibrant creation. The juicy sausage mingles with sweet peppers and tangy vinegar in every forkful. Try serving it family-style with extra Parmesan for passing around the table—it’s pure comfort in pasta form.

Stuffed Bell Peppers with Sausage

Kick dinner boredom to the curb with these flavor-packed stuffed peppers that’ll have everyone asking for seconds. Grab your sausage and let’s get stuffing—this is the weeknight hero you’ve been searching for.

Ingredients

– 4 large bell peppers (any color you love)
– 1 pound of Italian sausage (hot or mild, your call)
– 1 cup of cooked rice (white or brown works)
– 1 small onion, diced up fine
– 2 cloves of garlic, minced
– a 15-ounce can of crushed tomatoes
– a big handful of shredded mozzarella
– a couple tablespoons of olive oil
– a good pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F and grab a baking dish.
2. Slice the bell peppers in half lengthwise and scoop out all the seeds and membranes.
3. Drizzle the pepper halves with olive oil and sprinkle with salt, then arrange them cut-side up in your baking dish.
4. Heat a large skillet over medium-high heat and brown the Italian sausage, breaking it up with your spoon as it cooks—this should take about 6-8 minutes until no pink remains.
5. Add the diced onion to the skillet and cook for 4-5 minutes until it turns translucent.
6. Toss in the minced garlic and cook for just 1 minute until fragrant (don’t let it burn!).
7. Stir in the crushed tomatoes and cooked rice, then season with black pepper and let it simmer for 3 minutes to combine.
8. Spoon the sausage mixture evenly into each pepper half, packing it in firmly.
9. Top each stuffed pepper with a generous amount of shredded mozzarella.
10. Cover the baking dish with foil and bake for 25 minutes at 375°F.
11. Remove the foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
12. Let the peppers rest for 5 minutes before serving—they’ll be piping hot!

Absolutely incredible how the tender pepper gives way to that savory sausage filling. The melted cheese creates the perfect gooey top layer—serve these with a crisp green salad or scoop any leftover filling onto crusty bread for tomorrow’s lunch.

Sausage and Peppers Pizza

A sausage and peppers pizza that’ll make your Friday night epic. Grab that dough and get ready for flavor fireworks. Your taste buds won’t know what hit ’em.

Ingredients

– 1 pound of pizza dough (store-bought is totally fine!)
– 2 Italian sausage links (hot or sweet, your call)
– 1 red bell pepper, sliced thin
– 1 yellow onion, sliced into half-moons
– 1 cup of shredded mozzarella
– ½ cup of pizza sauce
– A couple of garlic cloves, minced
– A big pinch of dried oregano
– A drizzle of olive oil
– A sprinkle of red pepper flakes (if you like heat)

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat up.
2. Remove sausage from casings and crumble into a skillet over medium-high heat.
3. Cook sausage for 6-8 minutes until browned, breaking it up with a spoon as it cooks.
4. Transfer cooked sausage to a paper towel-lined plate to drain excess grease.
5. In the same skillet, add sliced bell pepper and onion with a drizzle of olive oil.
6. Sauté vegetables for 5-7 minutes until softened and slightly charred at the edges.
7. Stir in minced garlic during the last minute of cooking until fragrant.
8. Roll out pizza dough on a floured surface to fit your baking stone or sheet.
9. Carefully transfer rolled dough to the preheated surface using a pizza peel or back of a baking sheet.
10. Spread pizza sauce evenly over dough, leaving a ½-inch border around the edges.
11. Sprinkle shredded mozzarella over the sauce in an even layer.
12. Scatter cooked sausage and pepper-onion mixture over the cheese.
13. Sprinkle dried oregano and red pepper flakes evenly across the top.
14. Bake for 12-15 minutes until crust is golden brown and cheese is bubbly with spotted browning.
15. Let pizza rest for 3 minutes before slicing to allow cheese to set.

Fresh from the oven, this pizza delivers that perfect crisp-yet-chewy crust with juicy sausage bits and sweet caramelized peppers. Fold a slice New York-style for the ultimate handheld experience, or pair with a cold beer for maximum weekend vibes.

Baked Sausage and Peppers Casserole

Unleash your inner chef with this ridiculously easy casserole that transforms basic ingredients into pure comfort food magic. Upgrade your weeknight dinner game with minimal effort and maximum flavor payoff—your future self will thank you for this one-pan wonder.

Ingredients

– 1 pound of Italian sausage links
– 2 large bell peppers (any color combo you like)
– 1 big yellow onion
– 3 cloves of garlic
– 2 cups of marinara sauce
– 1 cup of shredded mozzarella
– A couple tablespoons of olive oil
– A good pinch of dried oregano
– A splash of balsamic vinegar
– A handful of fresh basil

Instructions

1. Preheat your oven to 375°F.
2. Slice the bell peppers and onion into ¼-inch strips.
3. Mince the garlic cloves.
4. Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat.
5. Add the Italian sausage links and brown them on all sides, about 6-8 minutes total—they don’t need to be cooked through yet.
6. Remove the sausages and set aside.
7. Add the sliced peppers and onion to the same skillet.
8. Sauté until they start to soften and get some color, about 5-7 minutes.
9. Add the minced garlic and cook for 1 more minute until fragrant.
10. Stir in the marinara sauce, dried oregano, and balsamic vinegar.
11. Nestle the partially cooked sausages back into the sauce and veggie mixture.
12. Transfer the skillet to the preheated oven and bake for 25 minutes.
13. Remove from oven and sprinkle the shredded mozzarella evenly over the top.
14. Return to oven and bake for another 10-12 minutes until cheese is melted and bubbly.
15. Let it rest for 5 minutes before serving—this helps the flavors settle.
16. Chop the fresh basil and scatter it over the top.

Dig into this saucy, cheesy masterpiece where the peppers stay slightly crisp against the tender sausage. The balsamic adds a subtle tang that cuts through the richness perfectly—serve it over creamy polenta or with crusty bread to soak up every last bit of sauce.

Sheet Pan Sausage and Peppers

Whip up this one-pan wonder when you’re craving comfort but short on time. Sheet pan sausage and peppers delivers maximum flavor with minimal cleanup. Your future self will thank you for this genius weeknight hack.

Ingredients

– 1 pound of Italian sausage links
– 2 large bell peppers (any color combo you like)
– 1 big yellow onion
– 3 tablespoons of olive oil
– A couple of cloves of garlic, minced
– 1 teaspoon of dried oregano
– A good pinch of red pepper flakes
– Salt and black pepper to season

Instructions

1. Preheat your oven to 400°F and grab a large rimmed baking sheet.
2. Slice the bell peppers into 1-inch wide strips and the onion into similar-sized wedges.
3. Toss the peppers and onions with olive oil, minced garlic, oregano, red pepper flakes, salt, and black pepper in a large bowl.
4. Arrange the sausage links and seasoned vegetables in a single layer on the baking sheet.
5. Roast for 20 minutes, then flip everything with tongs for even browning.
6. Continue roasting for another 15-20 minutes until the sausage reaches 165°F internally and the vegetables develop charred edges.
7. Let everything rest for 5 minutes before slicing the sausages diagonally.

You’ll love the juicy snap of the sausage against those sweet, caramelized peppers. Serve it piled high on crusty bread for epic sandwiches, or toss with pasta for a complete meal that disappears fast.

Slow Cooker Sausage and Peppers

Ditch the dinner stress—this slow cooker sausage and peppers is your new weeknight hero. Just dump everything in, set it, and forget it while the magic happens. You’ll get tender sausage and sweet, caramelized peppers in a rich tomato bath that’s pure comfort.

Ingredients

– A couple of pounds of Italian sausage links
– 3 bell peppers (mix colors!), sliced
– 1 large onion, thinly sliced
– 4 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– A splash of red wine vinegar
– 1 tablespoon of Italian seasoning
– A pinch of red pepper flakes

Instructions

1. Brown the sausage links in a skillet over medium-high heat for 3–4 minutes per side until golden (this locks in flavor—don’t skip it!).
2. Transfer the browned sausage to your slow cooker.
3. Add the sliced bell peppers and onion to the slow cooker.
4. Sprinkle the minced garlic over the vegetables.
5. Pour the crushed tomatoes evenly over everything.
6. Add the red wine vinegar, Italian seasoning, and red pepper flakes.
7. Gently stir everything to combine, making sure the sausage is partially submerged.
8. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the sausage reaches 165°F internally.
9. Remove the sausage links and slice them into 1-inch pieces (letting them rest for 5 minutes first makes slicing cleaner).
10. Return the sliced sausage to the slow cooker and stir to coat in the sauce.
11. Serve immediately over your favorite base.

Let the tender sausage and silky peppers melt together in every bite. Load it onto crusty rolls for epic sandwiches, or spoon it over creamy polenta to soak up the tangy tomato sauce. This dish tastes even better the next day as the flavors deepen overnight.

Sausage and Peppers Frittata

Start your morning with this protein-packed powerhouse that’ll keep you full until lunch. Seriously, this sausage and peppers frittata transforms basic breakfast ingredients into something spectacular. Skip the boring scramble and level up your brunch game.

Ingredients

• 6 large eggs
• A splash of whole milk
• A couple of Italian sausage links, casings removed
• Half a bell pepper, thinly sliced
• One small onion, diced
• A handful of shredded mozzarella
• A drizzle of olive oil
• A pinch of salt and black pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat a drizzle of olive oil in a 10-inch oven-safe skillet over medium heat.
3. Add the Italian sausage and break it up with a wooden spoon, cooking for 5-6 minutes until browned.
4. Toss in the diced onion and sliced bell pepper, sautéing for another 4-5 minutes until softened.
5. While the veggies cook, whisk together 6 large eggs, a splash of whole milk, and a pinch of salt and black pepper in a medium bowl until frothy.
6. Tip: Don’t over-whisk—just until combined to keep the frittata tender.
7. Pour the egg mixture evenly over the sausage and vegetables in the skillet.
8. Sprinkle a handful of shredded mozzarella over the top.
9. Cook on the stovetop without stirring for 3-4 minutes until the edges just begin to set.
10. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the center is fully set and doesn’t jiggle.
11. Tip: Use an oven mitt! That skillet handle gets hot.
12. Remove from the oven and let it rest for 2-3 minutes before slicing.
13. Tip: Resting helps the frittata hold its shape when cut.

Unbelievably fluffy with crispy edges from the oven finish, this frittata delivers savory sausage and sweet peppers in every bite. Upgrade your leftovers by tucking slices into breakfast sandwiches or serving cold with a dollop of hot sauce. Perfect for meal prep—it reheats like a dream.

Savory Sausage and Peppers Soup

Forget boring soups—this savory sausage and peppers situation transforms basic ingredients into a flavor-packed bowl of cozy. Fire up that pot and get ready for the easiest comfort food win of your week.

Ingredients

• 1 pound of Italian sausage (casings removed)
• 1 large yellow onion (chopped)
• 2 bell peppers (any color, sliced)
• 3 cloves of garlic (minced)
• 1 can (14.5 oz) of diced tomatoes
• 4 cups of chicken broth
• 1 teaspoon of dried oregano
• 1/2 teaspoon of red pepper flakes
• 2 tablespoons of olive oil
• Salt and black pepper to season
• A handful of fresh parsley (chopped)

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat until shimmering.
2. Add 1 pound of Italian sausage and break it apart with a wooden spoon, cooking for 6-8 minutes until browned and crumbly.
3. Tip: Don’t overcrowd the pot—work in batches if needed for even browning.
4. Add 1 chopped yellow onion and 2 sliced bell peppers, sautéing for 5-7 minutes until softened and slightly caramelized.
5. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
6. Pour in 1 can of diced tomatoes with their juices and 4 cups of chicken broth, scraping the bottom to lift any browned bits.
7. Season with 1 teaspoon of dried oregano, 1/2 teaspoon of red pepper flakes, salt, and black pepper.
8. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
9. Tip: Simmering uncovered helps the flavors concentrate and the broth thicken slightly.
10. Stir in a handful of chopped fresh parsley just before serving.
11. Tip: For extra richness, top with a sprinkle of grated Parmesan or a drizzle of olive oil.

Get ready for a broth that’s rich with sausage drippings and sweet pepper notes, with just enough spice from the red pepper flakes. Serve it with crusty bread for dipping, or ladle it over cooked pasta or rice to make it a heartier meal—either way, it’s a guaranteed crowd-pleaser.

Sausage and Peppers Risotto

Ditch the takeout menus and get ready for the creamiest risotto of your life. This sausage and peppers version brings serious comfort food energy with minimal effort—your taste buds will thank you.

Ingredients

• 1 pound of Italian sausage (casings removed)
• 1 large onion, chopped
• 2 bell peppers (any color), sliced
• 3 cloves of garlic, minced
• 1 ½ cups of Arborio rice
• ½ cup of dry white wine
• 6 cups of chicken broth, kept warm
• 1 cup of grated Parmesan cheese
• 3 tablespoons of olive oil
• A big pinch of salt and black pepper
• A handful of fresh parsley, chopped

Instructions

1. Heat olive oil in a large, heavy-bottomed pot over medium-high heat for 2 minutes.
2. Add the sausage and break it up with a wooden spoon; cook for 6–8 minutes until browned and crumbly.
3. Transfer the cooked sausage to a plate, leaving about 1 tablespoon of drippings in the pot.
4. Add the chopped onion and sliced peppers to the pot; sauté for 5–7 minutes until softened.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Add the Arborio rice and toast for 2 minutes, stirring constantly until the edges look translucent.
7. Pour in the white wine and scrape up any browned bits from the bottom of the pot.
8. Once the wine is absorbed, add 1 cup of warm chicken broth and stir continuously until fully absorbed.
9. Repeat adding broth 1 cup at a time, stirring after each addition until absorbed, for about 18–20 minutes total.
10. Tip: Keep the broth warm—this helps the rice cook evenly and absorb liquid faster.
11. Return the cooked sausage to the pot and stir to combine.
12. Remove the pot from the heat and stir in the grated Parmesan cheese until melted and creamy.
13. Season with salt and black pepper to your liking.
14. Tip: Let the risotto rest for 2 minutes off the heat—this allows the flavors to meld and the texture to perfect.
15. Garnish with chopped fresh parsley before serving.
16. Tip: For extra creaminess, stir in an extra splash of warm broth right before serving if the risotto thickens too much.

Get ready for a risotto that’s luxuriously creamy with pops of savory sausage and sweet peppers. The Parmesan adds a salty depth that makes each bite irresistible—try serving it straight from the pot for that cozy, family-style vibe.

Zucchini Noodles with Sausage and Peppers

Make this low-carb dinner in 20 minutes flat. Sauté spicy sausage with colorful peppers, then toss with fresh zucchini noodles for a meal that’s vibrant, filling, and totally satisfying.

Ingredients

• 1 lb Italian sausage, casings removed
• 2 medium zucchinis, spiralized
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1/4 cup chicken broth
• 1/4 cup grated Parmesan cheese
• Salt and black pepper
• A handful of fresh basil, chopped

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
2. Add sausage, breaking it into small chunks with a wooden spoon.
3. Cook sausage for 5-7 minutes until browned and cooked through.
4. Transfer sausage to a plate, leaving drippings in the skillet.
5. Add remaining 1 tablespoon olive oil to the skillet.
6. Toss in sliced onions and bell peppers.
7. Sauté vegetables for 4-5 minutes until slightly softened.
8. Add minced garlic and cook for 30 seconds until fragrant.
9. Pour in chicken broth to deglaze the pan, scraping up browned bits.
10. Return cooked sausage to the skillet.
11. Add spiralized zucchini noodles to the skillet.
12. Toss everything together and cook for 2-3 minutes until zucchini is just tender.
13. Season with salt and black pepper.
14. Remove from heat and stir in Parmesan cheese.
15. Garnish with fresh basil before serving.

Fresh zucchini noodles soak up the savory sausage flavor while keeping their slight crunch. The sweet peppers add vibrant color and natural sweetness that balances the spicy sausage perfectly. For a fun twist, serve it in shallow bowls with extra Parmesan and crusty bread for dipping into the delicious pan juices.

Sausage and Peppers Quesadillas

Now this is how you upgrade taco night. Sausage and peppers quesadillas bring that Italian-American fair food energy straight to your tortilla. Get ready for the most satisfying crunch of your week.

Ingredients

– 1 pound of Italian sausage (casings removed)
– 1 large bell pepper (any color), sliced thin
– 1 medium onion, sliced thin
– 2 cloves garlic, minced
– 4 large flour tortillas (10-inch)
– 2 cups shredded Monterey Jack cheese
– 2 tablespoons olive oil
– A big pinch of salt
– A couple of cracks of black pepper

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add sausage and break it up with a wooden spoon—cook for 6-8 minutes until browned and crumbly.
3. Transfer sausage to a plate, leaving about 1 tablespoon drippings in the skillet.
4. Add peppers and onions to the same skillet—sauté for 5-7 minutes until softened and slightly charred.
5. Stir in minced garlic and cook for exactly 1 minute until fragrant (don’t let it burn!).
6. Return sausage to the skillet, season with salt and pepper, and mix everything together.
7. Remove skillet from heat and transfer filling to a bowl.
8. Wipe the skillet clean with a paper towel and return to medium heat.
9. Place one tortilla in the dry skillet and sprinkle ½ cup cheese evenly over half of it.
10. Top cheese with ¼ of the sausage-pepper mixture, spreading it evenly.
11. Fold the empty tortilla half over the filling and press down gently with a spatula.
12. Cook for 2-3 minutes until the bottom is golden brown with dark spots.
13. Flip carefully using a wide spatula and cook for another 2-3 minutes until the second side is equally golden.
14. Repeat steps 9-13 with remaining tortillas and filling.
15. Let each quesadilla rest for 1 minute before slicing—this helps the cheese set perfectly.

Perfectly crispy tortillas give way to that melty cheese and savory sausage filling. The peppers add just enough sweetness to balance the spice. Serve these triangles with a side of marinara for dipping—game day snack upgrade unlocked.

Sausage, Peppers, and Potatoes Hash

A sizzling skillet of sausage, peppers, and potatoes is your new weeknight hero. Grab your cast iron and let’s build layers of flavor fast—this one-pan wonder delivers crispy edges and juicy bites in under 30 minutes.

Ingredients

– 1 lb Italian sausage links (hot or sweet)
– 2 large russet potatoes, chopped into ½-inch cubes
– 1 red bell pepper, sliced thin
– 1 yellow onion, sliced into half-moons
– 3 cloves garlic, minced
– 2 tbsp olive oil
– A big pinch of salt and black pepper
– A splash of chicken broth (about ¼ cup)
– A handful of fresh parsley, chopped

Instructions

1. Preheat a large cast-iron skillet over medium-high heat for 2 minutes.
2. Add olive oil and swirl to coat the skillet evenly.
3. Place sausage links in the skillet and cook for 4–5 minutes, turning occasionally, until browned on all sides.
4. Remove sausages to a plate—they’ll finish cooking later.
5. Toss potato cubes into the skillet and spread them in a single layer.
6. Cook potatoes undisturbed for 6–7 minutes until golden on one side.
7. Flip potatoes with a spatula and cook another 5 minutes.
8. Add sliced bell pepper and onion to the skillet.
9. Sauté for 4–5 minutes until peppers soften and onions turn translucent.
10. Stir in minced garlic and cook for 1 minute until fragrant.
11. Slice the partially cooked sausages into ½-inch rounds.
12. Return sausage pieces to the skillet, mixing with veggies and potatoes.
13. Pour in chicken broth to deglaze the pan, scraping up any browned bits.
14. Reduce heat to medium, cover, and simmer for 5–7 minutes until potatoes are fork-tender.
15. Season with salt and pepper, then garnish with fresh parsley.

Keep it rustic and real—this hash boasts crispy potato cubes, juicy sausage, and sweet peppers that meld into a savory, satisfying meal. Serve it straight from the skillet with a fried egg on top or stuff it into a warm tortilla for a next-level breakfast burrito.

Sausage and Peppers Breakfast Bake

Ditch the boring breakfast routine—this sausage and peppers bake transforms your morning into a flavor fiesta. Layer spicy sausage, sweet bell peppers, and melty cheese for the ultimate grab-and-go meal prep that actually tastes incredible.

Ingredients

• 1 pound of spicy Italian sausage, casings removed
• 2 large bell peppers (any color), sliced thin
• 1 medium onion, chopped
• 8 large eggs
• 1 cup of whole milk
• 2 cups of shredded cheddar cheese
• 1 tablespoon of olive oil
• 1 teaspoon of garlic powder
• ½ teaspoon of salt
• ¼ teaspoon of black pepper
• Cooking spray for the baking dish

Instructions

1. Preheat your oven to 375°F and spray a 9×13-inch baking dish with cooking spray.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Add 1 pound of spicy Italian sausage to the skillet and cook for 6–8 minutes, breaking it into crumbles with a spatula until browned.
4. Add sliced bell peppers and chopped onion to the skillet and sauté for 5–7 minutes until softened.
5. Transfer the sausage and pepper mixture to the prepared baking dish and spread it evenly.
6. Sprinkle 2 cups of shredded cheddar cheese over the sausage and peppers.
7. In a medium bowl, whisk together 8 large eggs, 1 cup of whole milk, 1 teaspoon of garlic powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper until fully combined.
8. Pour the egg mixture evenly over the layers in the baking dish.
9. Bake at 375°F for 30–35 minutes, or until the center is set and the top is golden brown.
10. Let the bake rest for 5 minutes before slicing and serving.

Bubbly cheese and savory sausage create a hearty texture, while the peppers add a sweet crunch that balances each bite. Serve it warm with a dollop of hot sauce or slice it cold for a protein-packed lunch—either way, it’s a crowd-pleaser that keeps you full for hours.

Sausage and Peppers Pita Pockets

Mouthwatering sausage and peppers get the handheld treatment in these flavor-packed pita pockets. Grab these for lunch prep or game day—they disappear fast. Seriously, make extra because everyone will want one.

Ingredients

– 1 lb Italian sausage links
– A couple of bell peppers (any color), sliced thin
– 1 medium onion, sliced into half-moons
– A big glug of olive oil (about 2 tbsp)
– A generous pinch of salt and black pepper
– 4 pocket-style pitas
– A handful of fresh parsley, chopped
– A squeeze of lemon juice (about 1 tbsp)

Instructions

1. Preheat your oven to 375°F.
2. Prick each sausage link 3–4 times with a fork to prevent bursting.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
4. Add sausages and cook for 5–6 minutes, turning until browned on all sides.
5. Transfer sausages to a baking sheet and roast in the oven for 12–15 minutes, until internal temperature reaches 160°F.
6. While sausages roast, add remaining 1 tbsp olive oil to the same skillet.
7. Toss in sliced peppers and onions, season with salt and pepper.
8. Sauté for 8–10 minutes, stirring occasionally, until peppers are soft and onions are golden.
9. Tip: Don’t overcrowd the skillet—cook in batches if needed for better browning.
10. Remove sausages from oven and let rest 2 minutes before slicing into ½-inch coins.
11. Warm pitas in the oven for 2–3 minutes until pliable.
12. Tip: Wrap pitas in a damp paper towel before warming to prevent drying out.
13. Toss sliced sausage back into the pepper-onion mixture, stir to combine.
14. Stir in chopped parsley and lemon juice.
15. Tip: The lemon juice brightens everything—don’t skip it!
16. Stuff each pita pocket generously with the sausage-pepper mixture.
Hearty and satisfying, these pockets balance juicy sausage with sweet, tender peppers. The lemon-parsley finish cuts through the richness perfectly. Serve them with extra napkins—they’re gloriously messy.

Conclusion

Ready to spice up your meal planning? These 21 sausage and peppers recipes offer endless inspiration for busy weeknights, weekend gatherings, and everything in between. We hope you find some new family favorites! Don’t forget to share which recipes you try in the comments below and pin this roundup to your Pinterest boards for easy reference.