Disclosure: This post is sponsored by Premio Foods. All opinions are my own.
Italian Sausage and Peppers is quick and simple to prepare. Baked sausage and peppers make a reliable, flavorful weekday meal for lunch or dinner and will satisfy even the hungriest appetites.
Sausage and peppers are my favorite comfort food. I’ve loved this dish since childhood—my family used to order it from a popular Italian restaurant in Jersey where it came stuffed in a hoagie roll with sausages, potatoes, onions, and lots of peppers. My mom made a version served on sub rolls that was hearty and comforting. This recipe brings back those memories, and now I serve it to my own family.
Italian Sausage and Peppers Ingredients
This dish combines Italian sausages with potatoes, onions and colorful bell peppers—seasoned with oregano, basil and crushed red pepper. I used chicken sausages for a leaner option, but you can use pork or your favorite variety.
Finding a flavorful chicken sausage can be tough, but Premio Foods makes excellent chicken sausages that deliver great snap and bold flavor while being lower in fat than pork. They also offer pork and other varieties if you prefer.
Why I like these chicken sausages: they’re lower in fat, have great texture and juicy flavor. I only promote products I truly enjoy—these earned a spot in my kitchen.
When I first tried Premio chicken sausages I was skeptical, but they surprised me with their snap, seasoning and juiciness. They’re now my go-to sausage for this recipe.
Why this recipe works
Sausage and peppers is a fail-safe combination. It’s simple, affordable and packed with flavor. Sear the sausages, sauté the vegetables with herbs and spices, arrange everything in a baking dish, and finish in the oven. The result is tender, well-seasoned sausages with soft, flavorful peppers and onions.
This recipe works well in both the oven and a slow cooker. For a hands-off option, slow cook on low for about 4 hours until the sausages are very tender. To mimic slow-cooked flavor in the oven, bake at 325°F for about 1 hour and 20 minutes.
It’s ideal for parties, game day, or a family dinner. Make a large batch, serve on hoagie rolls, or plate whole with ketchup and mustard or your favorite condiments. Pair with a cold beer for a classic experience.
How to make Italian Sausage and Peppers
This is an easy, approachable recipe. Even older kids learning to cook can handle it.
- Preheat the oven to 350°F. Slice the peppers and onions slightly thick so they don’t disintegrate during baking.
- Sear the Italian sausages in a hot skillet until browned on all sides; set aside.
- In the same pan, add more olive oil if needed and sauté onions and peppers over medium-high heat. Add minced garlic and cook until softened and lightly browned. Season with dried basil, oregano, crushed red pepper, salt and pepper.
- Optional: fry the vegetables a bit more for extra caramelization, adding oil as needed.
- Transfer the vegetables to a 9×13 baking dish and spread evenly. Nestle the seared sausages on top and spread any remaining vegetables over the sausages.
- Fry the potatoes in hot vegetable oil until golden. A mix of soft and crispy is perfect—turn frequently and season lightly with salt and pepper.
- Cover the baking dish and bake for 1 hour. Remove the foil and bake an additional 20 minutes until sausages are cooked through and vegetables are tender. For a slow cooker, follow the same prep and cook on low for about 4 hours.
What sides go well with Italian Sausage and Peppers?
- Fried sliced potatoes
- Rice
- Mac and cheese or stovetop macaroni and cheese
- Green salad
- Grits or polenta
- French fries or potato salad
- Grilled vegetables
- Sweet potatoes or beans
This is the only Italian sausage and peppers recipe you’ll need—it’s that good. Check out Premio Foods for a great selection of sausages and choose the variety you prefer.
Italian Sausage and Peppers
April Boller Wright
Pin Recipe
10 mins
1 hr 20 mins
1 hr 30 mins
5 people
Ingredients
- 1 lb sweet or spicy Italian Premio sausage
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 medium sweet onions (I used a red and a Vidalia)
- 2 tsp minced garlic
- 2 tbsp olive oil
- 1 tsp oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper
- 2 Idaho potatoes, sliced then halved
- 1/4 cup vegetable oil
- Salt
- Pepper
- Crusty rolls (optional)
Instructions
Brown the sausages
- Preheat the oven to 350°F. Heat olive oil in a large pan over medium heat. Add sausages and cook until browned on all sides. Set aside.
Sauté the vegetables
- Add more olive oil to the pan if needed. Over medium-high heat, add onions and peppers and toss to coat. Add minced garlic and sauté until softened and slightly browned. Season with basil, oregano, crushed red pepper, salt and pepper.
Fry the potatoes
- About 15 minutes before the sausage is done, heat 1/4 cup vegetable oil in a skillet on high until nearly smoking. Add potatoes and turn every few minutes until browned. Aim for a mix of soft and crispy. Cook until tender and season lightly with salt and pepper.
Cook the sausages and peppers
- Transfer seasoned peppers and onions to a 9×13 pan and spread out. Place seared sausages on top and cover with any remaining vegetables. Cover with foil and bake for 1 hour. Remove foil and bake an additional 20 minutes. Serve hot with fried potatoes.
Assemble a sandwich
- Fill a hoagie or roll with a few potato slices, add a sausage, top with peppers and add more potato slices if desired. Finish with ketchup, mustard, or both.
Notes
This recipe adapts easily to a slow cooker: follow the instructions through the searing and sauté steps, then place everything in the slow cooker and cook on low for about 4 hours or until sausages are very tender.
Sausage, peppers and onions reheat well and keep in the refrigerator for several days. Leftovers are great tossed with pasta and a sprinkle of Parmesan.
Let us know how it turned out.
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