Sausage Peppers and Onions Delight

This Sausage Peppers and Onions Delight is the kind of dinner that shows up at my table when I want something satisfying without pretending I’m doing fine with fancy cooking. It’s smoky, a little sweet from the peppers, sharp from the onions, and completely forgiving — toss things in a pan, let them char a bit, and you’ve got dinner that feels like it took way more effort than it did.

My husband calls this “the everything sandwich” and I’m not arguing. He will eat it piled on a roll at 10 p.m., reheated on a plate at 7 a.m., and still ask for seconds at lunch. It became a weekend staple after one chaotic Saturday when the oven failed and all we had were sausages, peppers, and that stubborn onion. That night turned into leftovers for days and a family legend: the time we survived (and celebrated) with one skillet.

Kitchen Talk

MORE EASY DINNER RECIPES...

DINNER

Creamy Beef and Noodle Casserole Recipe

DINNER

Wiener Schnitzel Delight

DINNER

Grilled Chicken Panini Recipes

DINNER

Easy Parmesan Crusted Chicken

I always underestimate how loud the sizzling is until I start cutting onions and suddenly the kitchen is a small crime scene. One time I forgot to score the sausages and they exploded like tiny savory balloons — greasy, hilarious, and still tasty. I’ve also swapped the fresh peppers for frozen strips in a pinch and it worked like a charm when the weather made the farmer’s market scary. Let the peppers get a little char; that bitter-sweet edge is everything.

Shopping Tips

– Protein: Pick sausages with good casing and flavor you like—sweet Italian, hot, or even chicken/turkey for a lighter take.
– Vegetables: Choose firm bell peppers (mixed colors if you can); avoid ones with soft spots or wrinkled skin.
– Spices: Keep simple spices on hand—smoked paprika and red pepper flakes elevate this without fuss.
– Fats & Oils: Use an oil with a high smoke point (canola, avocado) for good searing; don’t skimp or things will stick.
– Cheese: If you plan to melt cheese on top or add to sandwiches, provolone or sharp provolone-style cheeses are classic crowd-pleasers.

Prep Ahead Ideas

– Slice peppers and onions the day before and store in an airtight container or zip bag in the fridge to save 10–15 minutes.
– Brown the sausages ahead, cool, and refrigerate; reheat in the pan with peppers for quick assembly.
– Keep a small container of mixed spices or a jarred pepper mix ready so you’re not measuring at dinner time.
– Use shallow containers so strips don’t steam — lay things flat so they stay crisp when reheated.

✔Time-Saving Tricks

– Slice everything with a chef’s knife or a mandoline if you’re feeling brave—thin slices cook much faster.
– Use pre-cooked sausages or store-bought rotisserie-ish sausage if you need dinner in under 20 minutes.
– One-pan is the life hack: brown sausages first, then toss peppers/onions in the same pan so you skip extra pans and keep the flavor.
– Don’t rush the char: a minute of high heat per side gives that crunchy-sweet edge that makes it sing.

✔Common Mistakes

– Crowding the pan and steaming the peppers — I did this once and ended up with sad, soggy peppers; fix it by working in batches.
– Adding salt too early and drawing out water — wait until things have browned a bit before finishing seasoning.
– Over-cutting sausages so they fall apart; let them brown and keep some chunk to them.
– I once microwaved the whole dish to reheat and lost all texture; re-crisp in a hot pan instead.

What to Serve It With

– Crusty hoagie rolls or toasted baguette for classic sandwiches.
– Fluffy mashed potatoes or creamy polenta to soak up the juices.
– Quick arugula salad with lemon and parmesan for a peppery counterpoint.
– Steamed rice or simple buttered noodles if you want something neutral and cozy.

✔Tips & Mistakes

– Use medium-high heat for color, not scorch — adjust by ear: a steady sizzle is good.
– Don’t stir every second; let edges brown before flipping.
– If the pan gets too dark, splash a little stock or wine to deglaze and keep flavors bright.
– If your peppers are bland, add a pinch of sugar or a drizzle of balsamic to wake them up.

✔Storage Tips

Leftovers live well in an airtight container in the fridge for a few days; reheat in a skillet to bring back the char and texture. Cold is fine for a mid-morning snack (no judgment here), and yes — it works shockingly well as breakfast on a toasted English muffin with an egg on top.

✔Variations and Substitutions

– Swap sausage types freely: bratwurst, chorizo (milder if mixed with sweet sausage), or plant-based sausages all work.
– Use poblano or banana peppers for a different heat profile; roasting whole and peeling gives deep flavor.
– Add mushrooms or sliced zucchini if you need more veg — add them earlier so they lose moisture and sear.
– No sausage? Try smoked tofu or tempeh cubes marinated in soy and smoked paprika.

Frequently Asked Questions

Sausage Peppers and Onions Delight

Juicy Italian sausage simmers with sweet peppers, tender onions, and a bright, garlicky tomato sauce. Perfect for weeknights or game day.

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 tbsp extra-virgin olive oil
• ▢ 1.25 lb Italian sausage links mild or hot
• ▢ 2 cup sliced yellow onion
• ▢ 3 cup sliced bell peppers, mixed colors
• ▢ 2 tsp minced garlic
• ▢ 0.25 tsp crushed red pepper flakes
• ▢ 1.25 tsp Italian seasoning blend
• ▢ 14 oz canned crushed tomatoes
• ▢ 0.5 cup low-sodium chicken broth
• ▢ 1 tbsp balsamic vinegar
• ▢ 1 tsp kosher salt divided
• ▢ 0.5 tsp freshly ground black pepper
• ▢ 2 tbsp chopped fresh parsley

Instructions

Preparation Steps

• Heat olive oil in a large skillet over medium-high heat.
• Brown the sausage on all sides until deeply golden. Transfer to a board.
• Slice the browned sausages into thick pieces on a bias.
• Add onions and peppers to the skillet with a pinch of salt. Cook until softened and lightly caramelized.
• Stir in garlic and red pepper flakes. Cook 30 seconds until fragrant.
• Pour in chicken broth and scrape up browned bits with a spoon.
• Add crushed tomatoes, Italian seasoning, black pepper, and remaining salt. Return sausage to the pan.
• Simmer gently until the sauce thickens and sausage is cooked through, about 10 minutes.
• Finish with balsamic vinegar and parsley. Taste and adjust seasoning, then serve hot.

Notes

Variation: Add a pinch of fennel seeds with the garlic, or swap in turkey sausage for a lighter take. Serving tip: Spoon over creamy polenta, toss with cooked pasta, or pile into toasted hoagie rolls with melted provolone. Storage: Refrigerate up to 4 days; reheat gently with a splash of broth.

This recipe is an original creation inspired by classic Sausage Peppers and Onions Delight flavors. All ingredient ratios and instructions are independently developed.