Sausage and Peppers

This authentic Italian sausage and peppers recipe is a simple, low-carb meal made with Italian sausage, sweet bell peppers, onions, and olive oil, designed for easy weeknight cooking and ready in about 30 minutes.

If you’re looking for a true sausage and peppers recipe, this is the classic version—no heavy red sauce, just simple ingredients that build bold flavor. This easy Italian dish is perfect served on its own, over rice, or as a sausage and peppers sandwich.

Why You’ll Love This Recipe

• Easy recipe – minimal prep, one pan
• Naturally low-carb & diabetic-friendly
• Uses simple, authentic ingredients like olive oil, bell peppers, and onions
• Ready in under 30 minutes
• Versatile – serve as a meal, sandwich, or even with pasta

Sausage and Peppers

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Ingredients Method Notes

Ingredients

  

• lb Italian sausage sweet, hot, or both
• 2 –3 sweet bell peppers sliced
• 1 large onion sliced
• 3 –4 cloves garlic minced
• 2 –3 tbsp extra virgin olive oil
• ¼ cup white wine or chicken broth
• Seasonings:
• Salt
• Black pepper
• ½ tsp dried oregano

Method

 

1. Heat olive oil over medium heat. Add sausage and cook until browned on all sides. Remove and set aside.
2. In the same pan, add sliced bell peppers and onions. Cook over medium heat until soft and slightly caramelized (about 8–10 minutes).
3. Stir in garlic, salt, black pepper, oregano, and red pepper flakes. Cook for 1 minute.
4. Return sausage to the pan. Add white wine and let it simmer for 10–15 minutes until everything is tender and flavorful.
5. Slice sausage or keep whole. Serve hot.

Notes

Don’t overcrowd the pan: If the pan is too full, the sausage will steam instead of brown. Browning = flavor.

 How to Serve

• As a sausage and peppers sandwich (classic hoagie style)
• Over rice for a complete meal
• Tossed with pasta (sausage and peppers pasta variation)
• On its own for a low-carb option

Tips for Best Flavor

• Use a mix of green and sweet bell peppers for balance
• Don’t rush the onions—they add natural sweetness
• A splash of wine adds depth (but broth works too)
• Let everything cook over medium heat for best texture