No. 189: Easy Sausage & Peppers

Our Sunday was full of baking and watching sports. Mr. McC's softball game wasn't quite as exciting as the World Cup final though:)

After softball, we arrived home for a later dinner than usual. I wanted something that would come together quickly and easily.

Easy Sausage & Peppers

Sausage and peppers is a great combination and is always so simple to make. I usually keep some hot and sweet Italian sausages in the freezer, which are incredibly versatile. For our Sunday night meal, I adapted the below from a recipe on The Kitchn.


3 tablespoons olive oil
1 large red bell pepper and 1 large yellow bell pepper, seeded and cut in 1-inch thick strips
2 cloves garlic, minced
1 medium white onion, diced
2 Italian sausages, sweet or spicy (your choice)
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried parsley
2 1/2 cups of tomato sauce*
Salt & pepper to taste

*I ususally use a can of petite-diced tomatoes, season them heartily and let them reduce into a thick, chunky sauce. Bottled is also fine, whatever you prefer.

To make

In a hot grill pan, grill the sausages until they reach an internal temperature of 165 degrees. When finished, set aside to rest.

Toss the pepper strips in 2 tablespoons of the olive oil and sprinkle a little salt on them and place them in a pan under the broiler until they are tender and the skins start to blacken. If you need to finish the sausages in the oven to cook them through, you can put them on a lower rack for 5-8 minutes as well with the peppers.

In a large skillet saute the onions and garlic in the remaining olive oil until soft. Add the roasted peppers, oregano, thyme, parsley and tomato sauce and stir well. Slice sausages on an angle, about 1/2 inch thick, and add to sauce.

Mixed and reducing

Add some salt & pepper to your taste, and let the whole thing simmer for 10 to 15 minutes until the thin liquids have evaporated and the whole thing has a nice, saucy texture. Taste and season if needed.

Serve sausage and peppers with garlic bread or over polenta.

The results

I just can't resist an opportunity to make polenta. I served up these yummy peppers and sausage over some pillowy cornmeal seasoned with butter and Parmesan. Comfort food at its finest.

Final bowl

While this is a terrific base recipe, there are just so many ways you can play with it.

If you prefer a meaty sauce, take the sausage out of the casings and crumble it into the pan for browning with the onion. Dial up the heat with some hot Italian peppers in the mix. Use this recipe as a pizza topping or calzone stuffing too.

Whatever your heart desires!

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Amelia McCormick

Kansas girl transplanted to Asheville, North Carolina. Smiler, lover of great food and wine, facilitator, runner, storyteller, wife, optimist, and mother of sweet twins:)

Asheville, North Carolina