Italian Sausage and Bell Peppers
Savor the bold, rustic flavors of Italy with this classic Italian Sausage and Bell Peppers recipe—a one-pan wonder perfect for weeknight dinners or casual gatherings. Juicy Italian sausage, in your choice of mild or spicy, is browned to perfection and simmered in a rich, savory sauce made with vibrant bell peppers, sweet onions, garlic, tomato paste, and aromatic herbs like oregano and basil. The dish is beautifully balanced with the addition of chicken broth and canned tomatoes, creating a hearty yet comforting meal that can be served with crusty rolls, over pasta, or alongside creamy polenta. With just 10 minutes of prep and 30 minutes of cooking, this easy recipe delivers a medley of colors, textures, and flavors that will transport your taste buds straight to an Italian trattoria.
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Recipe Information
Ingredients
- 1 lb Italian sausage (mild or spicy)
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Yellow bell pepper
- 2 tbsp Olive oil
- 1 large Yellow onion
- 3 Garlic cloves
- 2 tbsp Tomato paste
- 1 cup Diced tomatoes (canned)
- 1 cup Chicken broth
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
- 4 Crusty rolls (optional serving suggestion)
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the Italian sausages to the skillet and cook for 5-7 minutes, turning occasionally, until browned on all sides. Remove the sausages from the skillet and set aside.
Slice the red, green, and yellow bell peppers into thin strips. Slice the onion into thin half-moons and mince the garlic.
In the same skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced peppers and onion, and sauté for 5-7 minutes until they begin to soften.
Add the minced garlic to the skillet and cook for 1 more minute, stirring frequently, until fragrant.
Stir in the tomato paste, then add the diced tomatoes, chicken broth, dried oregano, dried basil, salt, and black pepper. Mix well to combine.
Return the sausages to the skillet, nestling them into the sauce and vegetables. Cover the skillet, reduce the heat to low, and simmer for 15-20 minutes, or until the sausages are fully cooked (internal temperature of 160°F).
Taste and adjust seasonings if needed. If the sauce is too thick, add a bit more chicken broth.
Garnish with chopped fresh parsley, if desired, and serve hot. This dish pairs well with crusty rolls, pasta, or polenta.
Nutrition Facts
Calories |
2293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 38.8 g | 194% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 267 mg | 89% | |
| Sodium | 6504 mg | 283% | |
| Total Carbohydrate | 186.8 g | 68% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 32.1 g | ||
| Protein | 99.1 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3688 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
