This Sausage & Peppers recipe is by the far the best I’ve ever had!
I absolutely love Sausage and Peppers. When I was a little girl, my family used to have a stand at our local La Festa Italiana.
I can remember spending my entire Labor Day weekend there watching my grandparents, uncles and aunts making hundreds of pounds of sausage and frying up big batches of peppers and onions.
Peppers and onions cooking is one of my all-time favorite smells.
It was one of my favorite things to eat — even as a little kid.
Sadly, my grandparents passed away when I was young and I was never able to get their recipe.
However, my sister’s father-in-law makes a killer Sausage and Peppers. I will dare to even call it the BEST Sausage and Peppers recipe.
It’s very easy to make and is overflowing with incredible flavor.
This recipe freezes really well so I always double or triple the recipe and stash some in the freezer for a quick dinner.
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The BEST Sausage & Peppers
The BEST Sausage & Peppers
- 1 ring of hot Italian sausage
- 1 ring of sweet Italian sausage
- 1 tablespoon extra virgin olive oil
- 6 bell peppers - sliced (I use assorted colors)
- 2 large onions - sliced
- 8 cloves of garlic - thinly sliced
- 3 28 oz cans of crushed tomatoes
- 2 tablespoons dried oregano
- 2 leaves bay
- Salt and pepper to taste
- 1/2 cup parmesan cheese - grated
- Cut sausage into 2 inch chunks.
- Heat olive oil in a large skillet.
- Brown sausage over medium high heat. You may have to do this multiple batches to avoid over-crowding the pan.
- Remove sausage from skillet and add peppers and onions.
- Saute until cooked through and slightly charred.
- During the last 2 minutes of cooking, add garlic.
- Transfer sausage, peppers, onions and garlic to a stock pot.
- Add crushed tomatoes, oregano, bay leaves, salt and pepper.
- Simmer for 30 minutes or until sauce has thickened slightly.
- Stir in parmesan cheese and simmer for 10 minutes more.
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.