Name: Sausage and Peppers Skillet Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Italian
Ingredients: 5 Italian sausage links (20 oz.), mild or spicy; 1 Tbsp olive oil; 2 large bell peppers (one red, and one yellow or green), cored and sliced; 1 large yellow onion, sliced; 1 large roma tomato, halved and sliced; 3 Tbsp tomato paste; 1 Tbsp minced garlic; 1/2 tsp red pepper flakes, or to taste; 3/4 cup low-sodium chicken broth, then more to taste; 1 Tbsp balsamic vinegar; 3 Tbsp chopped fresh basil; 1 tsp dried oregano; Salt and pepper, to taste; 1/4 cup finely shredded parmesan cheese (grated with a rasp grater); Chopped fresh basil or parsley, for garnish

There’s something so comforting about a cozy skillet filled with juicy sausage, sweet bell peppers, and a tangy tomato sauce. This Sausage and Peppers Skillet Recipe is a simple, flavorful dish that’s perfect for weeknight dinners or anytime you want a hearty meal without fuss.

A white pan filled with slices of browned sausage mixed with strips of yellow and red bell peppers and softened white onions, all coated in a rich red sauce with fresh green herbs sprinkled on top, including basil leaves placed in the center. The pan sits on a green cloth on a white marbled surface surrounded by four light brown bread rolls, a wooden spoon, and a small white bowl with chopped green herbs. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Sausage and Peppers Skillet Recipe
Top Tip
How to Serve Sausage and Peppers Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Sausage and Peppers Skillet Recipe

Why You'll Love This Recipe

Honestly, I keep coming back to this Sausage and Peppers Skillet Recipe because it hits all the right notes: savory sausage, tender-crisp peppers, and a rich, slightly tangy sauce that clings beautifully to every bite. It's one of those dinner recipes that fills your home with enticing aromas and satisfies big appetites without hours in the kitchen.

One-pan convenience: Everything cooks in a single skillet, so cleanup is a breeze, and flavors meld perfectly.
Flavor-packed: The combination of sweet peppers, garlic, and tomato paste gives a sauce that’s rich but fresh.
Flexible and forgiving: You can use mild or spicy sausage and customize the veggies to suit your mood or pantry.
Great for leftovers: The flavors actually deepen after a day, making it an excellent next-day lunch or dinner.

The image shows seven small sandwich rolls arranged on a white scalloped plate over a green cloth on a white marbled surface. Each sandwich has a golden toasted bun sliced open and filled with several pieces of browned sausage slices, sautéed red and yellow bell pepper strips, and lightly cooked onions. Fresh green parsley is sprinkled evenly on top of the sandwiches and around the plate. The sandwiches look juicy with a mix of warm yellow, red, brown, and green colors. A single plain sandwich roll sits outside the plate on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Sausage and Peppers Skillet Recipe brings something special to the table, blending savory, sweet, and tangy flavors. Choosing good-quality sausage and fresh veggies really makes all the difference, so I always recommend picking sausages that you enjoy eating on their own.

Flat lay of fresh Italian sausage links with natural casings, a small white bowl of golden olive oil, two vibrant bell peppers—one red and one yellow—sliced into rings, a large yellow onion thinly sliced, a small white bowl filled with deep red tomato paste, a small white bowl of finely minced fresh garlic, a small white bowl containing bright red crushed red pepper flakes, a small white bowl of clear low-sodium chicken broth, a small white bowl of dark balsamic vinegar, a ripe Roma tomato halved and sliced, a small white bowl of freshly chopped bright green basil leaves, a small white bowl of dried oregano, a small white bowl filled with finely shredded pale yellow Parmesan cheese, and a few sprigs of fresh basil for garnish—all arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Italian sausage links: Whether you pick mild or spicy, the sausage adds hearty, juicy flavor and some fat that helps cook the peppers and onions.
Olive oil: For sautéing and bringing out the natural sweetness of the veggies.
Bell peppers: I love using a mix of colors — red and yellow or green — for both sweetness and visual appeal.
Yellow onion: Adds body and a mild pungency that balances the dish.
Tomato paste: Concentrated tomato flavor that thickens the sauce and gives richness without watering it down.
Minced garlic: Fresh garlic is a must here for that aromatic boost.
Red pepper flakes: Adds a little background heat and depth, but you can adjust to your taste.
Low-sodium chicken broth: Keeps the sauce moist and adds subtle savory notes without overpowering the other flavors.
Balsamic vinegar: Just a splash brightens and balances all the richness with a bit of acidity.
Roma tomato: Fresh tomato slices add texture and a burst of juiciness.
Fresh basil: The herbal brightness is a perfect counterpoint to the heavier elements.
Dried oregano: Adds an earthy Mediterranean flavor that complements the sausage and tomato beautifully.
Shredded Parmesan cheese: Just a sprinkle gives a nice salty finish and creamy texture.
Fresh basil or parsley for garnish: A pop of green and fresh aroma to finish.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep this Sausage and Peppers Skillet Recipe pretty classic, but it’s very forgiving if you want to tweak it. You can swap vegetables, add some spice, or even turn it into a saucier stew depending on what you like.

Variation: I once added sliced mushrooms and a splash of white wine for an extra earthy punch — it worked wonderfully and felt a little more special.
Make it spicy: Use hot Italian sausage and increase the red pepper flakes for a real kick.
Vegetarian twist: Try substituting sausage with your favorite plant-based sausage or hearty mushrooms and add smoked paprika for depth.

Step-by-Step: How I Make Sausage and Peppers Skillet Recipe

Step 1: Brown the sausage lovingly

Start by heating olive oil in a large skillet over medium heat. Add your sausage links and cook them slowly, turning frequently to brown them evenly on all sides—about 8 to 10 minutes. This step is key because that browned crust adds so much flavor later. Once browned, set them aside but keep the lovely rendered fat in the pan — it’s the base for our sauce.

Step 2: Sauté the peppers and onions until tender-crisp

In the same skillet, add your sliced bell peppers and onions. Cook them for about 3 minutes over medium heat — you’re aiming for them to soften slightly but still keep a bit of bite. Those natural sugars start to develop here, which is so important for the flavor profile.

Step 3: Build a rich, aromatic sauce base

Stir in the tomato paste, minced garlic, and red pepper flakes. Let this sauté for about a minute until fragrant to bloom those flavors. Then pour in the chicken broth and balsamic vinegar, add fresh tomato slices, chopped basil, and dried oregano. Season with salt and pepper to your taste. Give everything a good toss to combine all those beautiful ingredients.

Step 4: Simmer and finish the dish

Nestle the sausages back into the pepper mixture. Bring everything to a gentle simmer, then reduce heat to low and cover. Let it cook for about 10 minutes or until sausages reach an internal temperature of 160°F and peppers are tender. If the sauce gets too thick, add an extra splash of chicken broth. When it’s done, remove the sausages and let them rest for 5 minutes — don’t skip this! It keeps them juicy. Slice the sausages, return them to the skillet with a sprinkle of Parmesan, toss everything together, then garnish with more fresh herbs before serving.

Top Tip

One thing I learned early on while making this Sausage and Peppers Skillet Recipe is that patience pays off—don’t rush the browning or the simmering. Taking time to develop those layers of flavor truly transforms the dish.

Don’t overcrowd the pan: Brown the sausages in batches if needed. Crowding causes steaming instead of browning.
Let the sausages rest: Resting after cooking keeps the juices locked in and makes slicing easier.
Use fresh herbs: Adding basil right at the end keeps its flavor vibrant versus cooking it longer.
Adjust liquid slowly: Add broth gradually to reach your preferred sauce consistency—too much can water down flavors.

How to Serve Sausage and Peppers Skillet Recipe

sausage and peppers - Serving Suggestion

Garnishes

I like to garnish with a handful of fresh chopped basil or parsley for a bright, fresh contrast to the rich sauce. A generous sprinkle of freshly grated Parmesan just before serving adds a lovely salty finish that ties everything together beautifully.

Side Dishes

My favorite way to enjoy this sausage and peppers skillet is spooned over creamy polenta, but it’s equally delicious with garlic mashed potatoes, crusty bread for sopping up the sauce, or served alongside pasta or rice for a quick family meal.

Creative Ways to Present

For a casual gathering, I’ve served this in toasted hoagie buns for a hearty sausage and peppers sandwich—always a hit at parties! Another time, I laid the sausage and peppers over grilled polenta rounds on a platter for a pretty and tasty appetizer spread.

Make Ahead and Storage

Storing Leftovers

Leftovers store beautifully in an airtight container in the fridge for up to 3 days. I like to keep the sausage and peppers separate from any sides to maintain their texture before reheating.

Freezing

This Sausage and Peppers Skillet Recipe freezes well! Just let it cool completely, then portion it into freezer-friendly containers. It will keep for up to 2 months. When thawed, the flavors taste just as wonderful, and it reheats quickly on the stovetop.

Reheating

For the best texture, I reheat leftovers gently over medium-low heat in a skillet, stirring often and adding a splash of chicken broth if it feels dry. Avoid microwaving if you can, as it can make the sausage rubbery and peppers mushy.

Frequently Asked Questions:

Can I use other types of sausage in this recipe?

Absolutely! While Italian sausage is classic, you can use bratwurst, chorizo, or even chicken sausage. Just adjust cooking times slightly based on thickness and type.

How do I know when the sausages are fully cooked?

The safest way is to use a meat thermometer; sausages should reach an internal temperature of 160°F. Alternatively, you can cut one open to ensure there’s no pink inside and the juices run clear.

Can I make this recipe ahead of time?

Yes! You can prepare the sausage and peppers fully, then refrigerate and reheat when ready to serve. The flavors meld even better after resting overnight.

What sides pair best with this Sausage and Peppers Skillet Recipe?

Creamy polenta, garlic mashed potatoes, crusty bread, pasta, or rice all complement the rich and tangy flavors perfectly. Choose what fits your mood and pantry!

Final Thoughts

This Sausage and Peppers Skillet Recipe holds a special place in my kitchen rotation because it’s easy, satisfying, and full of flavor — everything I want from a weekday meal. I hope you’ll enjoy making it at home, savoring those tender peppers and juicy sausages, and sharing it with your loved ones just like I do.