Italian Sausage and Peppers


This recipe, for me, is one that reminds me of home and never fails to make me homesick in the best way possible. It’s a family recipe that I grew up eating and have loved ever since the first time I tasted it.

I’ve also come up with a ton of ways to incorporate the leftovers into new meals, being that there are actually any leftovers to mess around with. Some of my favorite ways are obviously just sliced and served, also in fresh buns, or sometimes I slice them up and toss the peppers, onions, tomatoes, and sausages with whatever shape pasta I have laying around, plus a handful of grated Parmesan. Whatever I do with them, it always works out. I’m happy to share this recipe, and I hope it becomes a staple in your house, like it has mine.

Lets begin!


For this particular recipe, I used mild Italian chicken sausages, but by no means is that a strict guideline. I have used hot and mild pork as well as hot and mild chicken, and I enjoy them all. You could even mix and match with flavors if you can’t decide!

I started by browning up the sausages in a little olive oil on high heat. I usually takes about 3 minutes per side. You want to make sure the pan is nice and hot before you put the sausages in, or you’ll risk not getting that crispy outside that is so delicious in sausages. After the sausages were browned on both sides, I set them aside in a baking dish.



Next, I took a large white onion and sliced it in half moons. I sautéed it in the same pan as I browned the sausages in to try and crossover that flavor into the vegetables.

Once the onions were becoming softer and turning translucent, I added the sliced bell pepper, and a dash of salt and pepper. I sautéed everything together for about 10 minutes, giving the peppers time to soften up and release some of their moisture so things didn’t get too soppy in the baking dish later.

When the peppers were cooked down slightly, I added the stewed tomatoes. Sometimes they come in large chunks in the can, so if necessary, break them up with your hands as you add them in. It’s important to add in the juice from the tomatoes also, so that things don’t dry out in the oven.

After stirring everything together and letting it simmer for a few minutes, I topped the sausages with the onions, peppers, and tomatoes. Then I covered everything with tin foil and transferred it to the oven to bake for about 45 minutes.

It came out looking beautiful, and tasting delicious. Seriously, there is no wrong way to make or serve this. It’s one of those meals that takes only a few minutes to prepare but tastes like its been slowly baking all day.

Try it and let me know how it turns out!




Italian Sausage and Peppers 

Prep time: 20 minutes     Cook time: 45 minutes

Yield: 4 servings


1 lb of Italian link sausages (chicken or pork), or 6 sausages

1 large white onion

1 red bell pepper

1 green bell pepper

1 orange bell pepper

1 14oz can stewed tomatoes

1 tbsp. olive oil

1 tsp. salt, or to taste

1 tsp. pepper, or to taste


Preheat oven to 375F.

Begin by browning the sausages on high heat with the olive oil. Usually about 3 minutes per side. Remove from pan and set aside.  Next sauté sliced onions in the same pan as the sausages were cooked in until they are soft and translucent. Add in sliced bell pepper and salt and pepper. Sauté for about 10 minutes until the peppers have softened. Stir in the stewed tomatoes with the juice, breaking them up with your fingers if necessary. In a baking dish, cover the sausages with the onions, peppers, and tomatoes with foil and bake for 45 minutes. Serve and Enjoy!

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