Sausage Peppers and Onions

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Some dinners never go out of style, and sausage peppers and onions are one of them. It is simple, hearty, colorful, and packed with flavor from sweet onions, tender bell peppers, savory sausage, and a splash of balsamic vinegar that ties everything together. This is the kind of meal that feels comforting enough for a family supper, but easy enough to pull together on a busy weeknight.

What makes this version especially handy is that it uses fully cooked chicken or turkey sausage, so you get all the flavor of a classic sausage skillet with a lighter twist and less time at the stove. Serve it on toasted rolls, spoon it over rice, or enjoy it straight from the skillet for a satisfying low-carb dinner that everyone can customize to their liking.

Whether you are feeding a hungry family or just looking for a dependable meal prep recipe, this sausage, peppers, and onions recipe is one you will come back to again and again.

Why You’ll Love This Recipe

• Quick and easy: Perfect for weeknights when you need dinner on the table fast.
  
• Big flavor: Sweet peppers, caramelized onions, garlic, herbs, and balsamic make every bite delicious.
  
• Lighter option: Using chicken or turkey sausage keeps it a little lighter than the traditional version.
  
• Versatile: Serve it in rolls, over pasta, rice, mashed potatoes, or on its own.
  
• Great for meal prep: Leftovers reheat beautifully for lunch or another dinner.
  

Ingredients

• 6 cups yellow onions, peeled and sliced into rings
  
• 2 large bell peppers, sliced about ¼ inch thick
  
• 1 (12-ounce) package fully cooked reduced-fat chicken or turkey sausages
  
• Cooking spray
  
• 3 teaspoons olive oil, divided
  
• ¼ teaspoon dried oregano
  
• ¼ teaspoon dried basil
  
• Salt, to taste
  
• Freshly ground black pepper, to taste
  
• 2 teaspoons fresh garlic, minced
  
• 1 tablespoon balsamic vinegar
  

How to Make Sausage Peppers and Onions

1. Soften the vegetables

Place the sliced onions and bell peppers in a large microwave-safe bowl. Microwave on high for 8 to 10 minutes, until softened.

2. Brown the sausage

Slice the sausage into thin rounds, about ¼ inch thick. Coat a large nonstick skillet with cooking spray and cook the sausage over medium heat for about 5 minutes, stirring often, until lightly browned. Remove to a plate.

3. Sauté the peppers and onions

Spray the skillet again and add 2 teaspoons olive oil. Add the softened onions and peppers along with oregano, basil, salt, and black pepper. Cook over medium-high heat, stirring often, for about 10 minutes until the vegetables are tender and beginning to caramelize.

4. Add garlic and combine

If needed, add the remaining teaspoon of olive oil and a splash of water to keep the pan from drying out. Stir in the minced garlic and cook for 1 minute, until fragrant.

5. Finish the dish

Return the sausage to the pan and add the balsamic vinegar. Stir everything together and cook for another 2 minutes, until warmed through and well combined.

6. Serve

Serve hot on a platter with mustard on the side and toasted bread or rolls if desired.

Estimated Nutrition Per Serving

• Calories: 220
  
• Protein: 15g
  
• Carbohydrates: 15g
  
• Fat: 12g
  
• Fiber: 3g
  
• Sugar: 8g
  
• Sodium: 650mg

Tips for the Best Sausage Peppers and Onions

Use a mix of bell pepper colors for the prettiest presentation and the sweetest flavor. Red, yellow, and orange peppers are especially nice in this dish.

Do not rush the onions and peppers once they hit the skillet. Letting them cook long enough to soften and caramelize slightly adds a lot of rich flavor.

Slice the sausage evenly so it browns at the same rate and looks nice when served.

A splash of balsamic at the end brightens the whole dish and gives it a slightly sweet finish that works beautifully with the sausage.

For a heartier meal, tuck the mixture into hoagie rolls and top with provolone or mozzarella cheese.

Serving Suggestions

This recipe is delicious served:

• In toasted sandwich rolls with mustard
  
• Over pasta or rice
  
• Alongside roasted potatoes
  
• On top of creamy polenta
  
• By itself for a low-carb meal
  

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-low heat until hot, or microwave in short intervals, stirring in between.

This recipe is great for meal prep because the flavors deepen even more after sitting overnight.

FAQs

1. Can I use pork sausage instead of chicken or turkey sausage?

Yes, absolutely. You can use fully cooked pork sausage if you prefer. Italian sausage is especially delicious in this recipe, though it may be a bit richer.

2. Do I have to microwave the onions and peppers first?

No, but it helps speed things up. If you prefer, you can cook the onions and peppers entirely in the skillet. It will just take a little longer.

3. What kind of sausage works best?

Fully cooked chicken or turkey sausage is a great choice for a quick and lighter dinner. Garlic herb, roasted garlic, Italian-style, or smoked varieties all work well.

4. Can I make this recipe low carb?

Yes. As written, this recipe is already a good low-carb option if served without bread or rolls.

5. Can I freeze sausage, peppers, and onions?

Yes. Let the dish cool completely, then store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

6. What can I serve with sausage, peppers, and onions?

It pairs well with crusty bread, rice, pasta, roasted potatoes, salad, or even scrambled eggs for a brunch-style meal.

7. Can I add cheese?

Yes. If serving in rolls, melted provolone or mozzarella is especially good.