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This easy Italian sausage and peppers recipe can be made on the grill or in the oven. Serve in a roll, alongside pasta, or as a pizza topping.
We know how busy life can be, so we wanted to share this recipe with you that will make dinnertime a breeze. You won’t have to spend hours In the kitchen preparing a complicated dish – whether you make it on the grill or in the oven, this sausage and peppers recipe is super simple to prep and ready in just 30 minutes.
JUMP TO RECIPEWhy This Recipe Works
The sausage, onions, and peppers are cooked together in one pan with garlic and herbs, so the flavors have a chance to meld together. The result is a dish that is full of flavor and very satisfying.
You’ll love the flavor of this dish – it’s perfect for any time you want something easy and satisfying. Serve it up at your next gathering, or enjoy it as a weekend lunch. No matter when you make it, this recipe is sure to please.
Ingredient Notes
Sausage: I like to use sweet Italian sausage in this dish, but you can use any sausage you like.
Peppers: I used a mix of red and green bell peppers, but you can use any color pepper that you like.
Onions: I used yellow onions in this dish, but you can also use red or white onions.
Garlic: I used fresh whole garlic cloves in this dish as it roasts beautifully, but you use garlic powder depending on your preference.
Herbs: I used fresh thyme for this dish as it roasts well. You can use dried oregano in its place. If you want to use a softer herb such as basil, I suggest chopping it and adding it before serving.
Sausage Buying Guide
As with all meats, the quality of your sausage will make a big difference in the final dish. Look for sausage made with quality ingredients and a good ratio of meat to fat. Avoid links that are filled with preservatives and fillers.
Step By Step Instructions
Place the sausages, garlic, thyme, sliced peppers, and onions in a medium mixing bowl. Coat with two tablespoons of extra virgin olive oil.
In The Oven
Preheat the oven to 425°F/220°C.
Arrange evenly in a single layer on a baking sheet and season with salt and pepper.
Bake in an oven for 25 to 35 minutes or until the vegetables are tender and sausages reach an internal temperature of 160°F/71°C.
Toss the mashed garlic into the sausage and peppers and taste for seasoning. Season as needed before serving.
On The Grill
Set the sausage aside. Cut a sheet of foil about 12″ long and Heat the grill to medium-high. I like to strive for a temperature of about 425°F/220°C.
Place the garlic, herbs, sliced onions & peppers onto the foil, season with salt and pepper, and fold the foil over the mixture. Roll the edges of the top and bottom to seal them closed.
Peirce the packet a few times with a fork to release steam and place the foil packet onto the grill. Cook for 15 minutes.
When the peppers are halfway through cooking, place the sausages on the grill over indirect heat, close the grill, and cook for 5 minutes. Flip and place on direct heat. Close the lid and cook for another 3 minutes until they reach an internal temperature of 160°F/71°C.
Remove the foil packet and sausages from the grill. Carefully open the foil packet and check the peppers for doneness.
If they need a little longer, re-seal the packet and cook until they reach your desired softness (while keeping the sausage warm under foil).
Mash the garlic and stir to coat. Then taste for seasoning and add salt as needed. Serve with the sausage as is, on a roll, or alongside pasta or potatoes.
Make ahead and Freezing Instructions
Sausage and peppers make a great dish for parties and pot lucks. It’s simple to make a big batch ahead of time, giving you more time to spend with your guests.
To make ahead: Refrigerate in an airtight container for up to 3 days.
Freezing Instructions: Freeze in an airtight, freezer-safe container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
To Reheat: Place the in an oven-safe dish and cover with aluminum foil to retain moisture. Gently reheat in the oven at 250°F/121°C until warmed through (about 15 minutes).
Erren’s Top Tips & Variations
Pork sausages should be cooked until they reach an internal temperature of 160°F/71°C. If using turkey or chicken sausage, cook until it reaches an internal temperature of 165°F/74°C.
In The Oven
- For easy cleanup, line your baking sheet with foil or baking paper.
- If the baked sausages aren’t crisp enough, remove the peppers and onions and place the sausage under the broiler for a few minutes to crisp up.
- Add parboiled potatoes cut into bite-sized pieces for a complete meal.
On The Grill
- To keep the sausages from bursting on the grill, lightly prick them a few times with a fork.
- Don’t cook the sausages on direct heat the whole time. Instead, start on indirect and finish on direct heat for a nicely charred sausage.
- Be sure to pierce the top of the foil pack with the peppers a few times with a fork or small knife to allow steam to release.
- Add chopped fresh herbs such as parsley or basil to the foil pack for even more flavor.
Rate This Recipe
Recipe
Italian Sausage and Peppers
Ingredients
- 1 lb Italian Sausages
- 3 medium red bell peppers (sliced)
- 2 medium onions (sliced)
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves (unpeeled and whole)
- 2 sprigs fresh thyme ( or 2 teaspoons of dried oregano)
- salt & pepper (to taste)
Instructions
- Place the sausages, sliced peppers, onions, garlic, and thyme in a medium mixing bowl or large zip lock bag. If using a zip lock bag the bag. Toss to coat with two tablespoons of extra virgin olive oil.
In The Oven
- Preheat the oven to 425°F/220°C. Arrange the sausages and pepper mixture evenly in a single layer on a large, rimmed baking sheet.
- Season with salt and pepper. Bake for 25 to 35 minutes until the peppers are as tender and the sausages reach an internal temperature of 160°F/71°C for pork sausages or 165°F/74°C for chicken or turkey.
- Carefully remove the garlic cloves from the peel (they should easily pop right out), mash with a fork and mix into the rest of the dish.
- Taste for seasoning and add salt as needed before serving.
On The Grill
- Turn all burners to medium-high and heat grill with lid down until it reaches about 425°F/220°C, about 15 minutes. Scrape grate clean with the grill brush.
- Set the sausages aside. Place the peppers and onion mixer on a large sheet of foil—season with salt and pepper. Then, fold up the foil so it’s sealed around the mixture. Be sure to seal the folds well and piece the top foil packet with a few tips with a fork or small knife.
- Place the foil packet on the grill, close the lid and cook for 15 minutes.
- After 7 minutes, place the sausages on the grill over indirect heat, close the grill and cook for 5 minutes. Open the grill, flip the links and move to direct heat for another three to four minutes or until they get a good char and reach an internal temperature of 160°F/71°C for pork sausages or 165°F/74°C for chicken or turkey.
- Remove the foil packet and sausages from the grill.
- Carefully open the foil packet and remove the garlic cloves from the peel (they should easily pop right out), mash them with a fork, and mix into the pepper mixture. Serve with the sausages.
- Taste for seasoning and add salt as needed before serving.
Tips
Tips
In The Oven- For easy cleanup, line your baking sheet with foil or baking paper.
- If the baked sausages aren’t crisp enough, remove the peppers and onions and place the sausage under the broiler for a few minutes to crisp up.
- Add parboiled potatoes cut into bite-sized pieces for a complete meal.
- To keep the sausages from bursting on the grill, lightly prick them a few times with a fork.
- Don’t cook the sausages on direct heat the whole time. Instead, start on indirect and finish on direct heat for a nicely charred sausage.
- Be sure to pierce the top of the foil pack with the peppers a few times with a fork or small knife to allow steam to release.
- If the peppers aren’t as tender as you’d like after 15 minutes, keep the sausages warm, re-seal the foil packet and cook until the peppers reach your desired tenderness.
- Add chopped fresh herbs such as parsley or basil to the foil pack for even more flavor.
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