Italian Sausage, Peppers, and Onions

Italian Sausage, Peppers, and Onions

GIGI9801 3

"My family has been using this very simple and delicious recipe for sausage, peppers, and onions for years and years now. For an extra kick, try using half sweet sausage and half hot sausage!"


40 m servings 461 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 39.4 g
  • 61%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 857 mg
  • 34%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
  2. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
  3. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.


  • Cook's Note:
  • Add a little more white wine while simmering if needed.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 1120 Ratings


I think every Italian family makes this dish, with slight variations of course, within their own family traditions. While this is a fairly standard way of making sausage and peppers, my family u...

I have to thank you for a sensational recipe. This is one of those recipes where if you follow the directions and the ingredient list, it's perfect. I've found on this website, that the simple...

Fabulous! I use beer instead of wine, olive oil instead of butter, and a yellow pepper instead of green. I serve this in rolls and it's a family favorite.

Awesome recipe! My Mom showed me how to make sausage and peppers years ago and while I'm not even Italian I definitely LOVE the food! This is pretty much how my Mom taught me except I don't add ...

Very good. I followed the suggestion of another reviewer and added a can of crushed tomatoes (14.5 oz). Here is the sum of deviations. First, while the sausage is cooking in the skillet, I put ...

I've made this at least half a dozen times since I discovered it. I always stick to the mild italian sausage because the results are lovely. I vary the colours of the peppers, depending what's o...

Yummy! :-) Added some black pepper, sea salt (just a lil), and some extra garlic. I also threw in some fresh sliced mushrooms and roma tomatoes. I did not add the tomatoes until just after I th...

I cut the sausage (used half spicy, half sweet) prior to cooking. (If you cut it slightly frozen, it is much easier to cut without it falling apart, so either don't defrost all the way, or stic...

I used a bag of frozen yellow, red, green pepper and onion mix. I added 1 cup of low sodium vegetable broth. I cooked in the crockpot on low for 2 hours. Sliced into 1/2" pieces and used in t...