This classic combo of sausage, peppers and onions is always a family favorite. Fresh peppers, sauteed onions and a hint of heat let the sausage shine while a heaping pile of rice soaks up all that extra flavor.
Table of Contents
- Zesty Sausage, Peppers and Onions
- Zesty Sausage, Peppers and Onions Recipe
- Ingredients for this sausage and peppers recipe
- How to make this easy sausage, peppers and onions recipe
- How to serve a sausage, peppers and onions skillet dinner
- Storage
- Frequently Asked Questions
- More Easy Dinner Recipes
- Latest Recipes
Zesty Sausage, Peppers and Onions
Throughout my adult life, Sausage, Peppers and Onions over rice have been a favorite recipe for busy weeknights. But as I’ve gone zesty, I’ve revised the dish from just simple sweet bell peppers. Now, I use poblano, Anaheim and jalapeno peppers to add so much flavor to this simple comfort food.
Farmer’s markets and produce sections are always filled with a variety of colorful peppers with varying levels of heat. This means there are so many different ways you can get creative with this recipe! Grab a mix of peppers, chop them up and throw them in the pan. Depending on my mood, I’ll go spicier one day and mild the next. Talk about a simple recipe.
The pepper combination in the recipe below has a little heat for flavor, but it’s not overwhelming. I always serve this dish over short-grain brown and white rice. Bon appétit!
Zesty Sausage, Peppers and Onions
Ingredients
- 1 package smoked sausage
- 1-2 tbsp olive oil
- 1 red bell pepper
- 1 poblano pepper
- 1 Anaheim pepper
- 2 jalapeno peppers
- 1/2 large onion
- 1 tsp salt
- 1 tsp Tony Chachere’s Original Creole Seasoning
Instructions
- SLICE: Cut the sausage into medallions and place in a large skillet over medium-high heat. Depending on the fat content of the sausage (like if using turkey or chicken sausage), you may need to add olive oil so the sausage doesn’t stick.
- COOK: Add the chopped peppers and onions once the sausage begins to brown. Sauté for a couple of minutes until tender. Add the salt and Tony’s. Serve over rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for this sausage and peppers recipe
- Smoked sausage. The smoky flavors add layers to the final dish. For best results, I recommend pork sausage for its fat content and ask your local butcher for their freshest sausage links.
- Olive oil
- Red bell pepper. Feel free to use yellow, orange or green peppers for pops of color.
- Poblano pepper. These peppers have a smoky flavor that compliments the sausage.
- Anaheim pepper. These are the slightly sweeter and tangier cousin of poblanos.
- Jalapeno peppers. They add a subtle heat without overpowering the rest.
- Onion. I would normally go for white or yellow onions, but a red onion would add some extra color and a mild flavor.
- Salt
- Tony Chachere’s Original Creole Seasoning. This zesty seasoning is a must! Packed with red pepper, garlic powder, chili powder and more, you’ll love this flavor profile.
Substitutions: This recipe’s beauty is that you can customize it in so many ways. Try it with any kind of sausage, peppers and seasonings to fit whatever flavor you’re looking for.
See the full recipe card for servings and a full list of ingredients.
How to make this easy sausage, peppers and onions recipe
- Slice: Cut the sausage into medallions and place in a large skillet over medium-high heat. Depending on the fat content of the sausage (like if using turkey or chicken sausage), you may need to add olive oil so the sausage doesn’t stick
- Cook: Add the chopped peppers and onions once the sausage begins to brown. Sauté for a couple of minutes until tender. Add the salt and Tony’s. Serve over rice.
✔️ PRO TIP
If your sausage does stick, use a little bit of water, chicken broth or even red wine to deglaze the pan and soak up those browned bits for extra flavor.
How to serve a sausage, peppers and onions skillet dinner
This is such a great dinner recipe to have on hand because of the variety of ways you can make and serve it. My favorite way to serve this is over a mix of brown and white rice, but you can spoon it over cauliflower rice, quinoa or any other grain you prefer. Have some crusty Italian bread and good butter on the table to soak up leftover juices.
If you’re not feeling rice tonight, lay out all your favorite sandwich ingredients and pile them into a fresh hoagie roll for a delicious handheld meal.
What’s your favorite way to serve sausage, peppers and onions? Let me know below!
Storage
This tastes even better the next day because the flavors have a chance to develop even further. You can store it in a fridge- or freezer-safe container for up to three days.
Frequently Asked Questions
If you’re running low on time, pre-cooked sausage can speed up the cooking process, but I recommend using uncooked sausages to build the flavor from the fat content and smokiness of the sausage.
Italian sausage and peppers are the most well-known version of this recipe, but I changed the flavor profile to fit what I was craving. That’s what I love about this recipe, you can change it up any way you like. If you’re looking for a more traditional sausage and peppers recipe, use hot Italian sausage and Italian seasoning and serve over pasta or risotto. Add chicken broth and tomato sauce and turn it into soup or an easy pasta sauce. Don’t forget the parmesan cheese!
