Sausage, Peppers and Onions

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Sausage, Peppers and Onions

When I was a little girl my Nana would take us to the Italian feast in Lawrence, MA every labor day weekend. We would enjoy many Italian treats but always had to indulge in a sausage and pepper grinder. They were so amazing! I still love making sausage and peppers especially in the summer at our lake house. I can make a huge pan right in the oven and keep it warm while we are all out enjoying the lake and when we are ready to eat….. Sausage and Peppers are ready to go! It is funny to me how everyone lights up for this simple dish! You can take the left overs and make a frittata for breakfast or add to your Sunday sauce! The enjoyment can last for meals and meals!

The directions below show you two ways to prepare this dish! You can also make this on your outdoor grill. To do that I grill the sausage on the grill for about 12-15 minutes. Using a vegetable basket grill peppers and onions separately until they are soft and tender. Keep warm until ready to serve.

Modify this recipe depending on how many you are serving. I always make extra as they are great warmed up later or used up in other recipes!

If you are in Hartford and looking for the best Sausage in Connecticut - Go to D&D Market!


  • 2 tablespoons olive oil
  • 1-2 pounds Italian sausage (combination of hot and sweet)
  • 1 large red bell pepper, cut into thin strips
  • 1 large green bell pepper, cut into strips strips
  • 1 large yellow onion, halved, and cut into thin slices
  • 2 cloves garlic, minced
  • 1 teaspoon or more of sea salt
  • 3/4 teaspoon freshly ground pepper


  1. Now you can make this a few different ways! I like to take a large pan (disposable if at the lake) and add all of the ingredients; cover with foil and bake at 350 for 45 minutes. Then lower to keep warm until ready to use!

  2. The other way to prepare this dish!

  3. Take a large sauté pan over medium heat. Add olive oil and when hot add sausage and cook for about 10 minutes; turning often to brown all sides. Add in peppers, onion, garlic, salt and pepper; cover and let cook for 10 minutes; Reduce temperature to medium-low for an additional 7-10 minutes. Check often and move the ingredients around. Keep on low until ready to serve!

  4. I like to place on a large platter and let everyone make their own dish and have rolls available.

    Note: Take out spicy mustard!


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