I love making this super easy Italian sausage and peppers for a hearty weeknight meal. It’s packed with so much flavor, you’ll want to make this over and over again.

Italian sausage and peppers hold a special place in my heart. My dad used to live in little Italy in NYC and every year there was a festival called the San Gennaro.

We would always get juicy Italian sausage and peppers subs that were so good!

So every time I enjoy this dish, I think about the street fair.

If you love 30 minute or less recipes, check out my Creamy Sun Dried Tomato Pasta or Pan Seared Branzino.

Ingredients for Sausage and Peppers

• Italian sausages (sweet, spicy, or both): Bring bold flavor and juicy texture.
• Yellow onion: Adds sweetness and depth to balance the heat.
• Red and green bell peppers: Sweet and vibrant, providing both flavor and color.
• Garlic: Packs a punch of savory goodness in every bite.
• Olive oil: Helps brown the sausage and sauté the vegetables.
• Sazon: Brings a well-rounded, savory flavor.
• Italian seasoning: Adds herbaceous notes to complement the sausage.
• Red pepper chili flakes: Introduces a spicy kick.
• Chicken bouillon (or broth): Enriches the sauce and deepens the flavors.
• Water or broth: Keeps everything moist and creates a light sauce.

How to make Italian sausage and peppers

I love making this Italian sausage and peppers recipe because it’s super simple. First I like to brown the sausages. I prefer to use a mix of sweet and spicy Italian sausages for this recipe.

After browning the sausages, I remove them from the pan and sauté the onions, garlic and peppers until they are softer.

While that cooks, I’ll cut the sausages into bit sized pieces.

Once I cut the sausages, I’ll add them back into the pan. Then I’ll season with the sazon, Italian seasoning, red pepper flakes and bouillon. I don’t use salt and pepper in this recipe because the sazon and bouillon have enough salt. There’s also spice in the red chili flakes so no need for pepper.

Next, I’ll add some water, bring to a boil then reduce to medium low and let simmer for 10 minutes. Once done I’ll serve on top a bed of white rice.

I also like to serve on rolls as well sometimes.

The full recipe with measurements is below on the recipe card.

Commonly Asked Questions