This quick and easy Italian sausage and peppers recipe is a low-carb lovers dream dinner.
Holly’s Highlights That Sizzle
- Flavor: Savory Italian sausage is cooked with sweet bell peppers and onions in a lightly seasoned tomato sauce for a bold tasting dinner.
- Difficulty: This one-skillet meal makes a hearty, healthy, and delicious meal that is also quick and easy to make.
- Time Saving Tip: Clean and slice the peppers ahead of time and refrigerate until ready to cook. Meal prep and serve all week for dinner and energizing workday lunches.
- Serving Suggestions: Serve this recipe on its own or bulk it up over low-carb zucchini pasta noodles with a crispy salad on the side.
Ingredients
- Sausage: Italian sausage has savory seasonings like fennel, oregano, and red pepper flakes. However, other flavored sausages like honey garlic would also work.
- Vegetables: Red, green, and yellow sweet bells make this dish as delicious as it is colorful. Bulk it up by adding other low-carb veggies like onions, mushrooms, zucchini, or black olives.
- Sauce: Choose sugar-free and low-sodium cans of tomatoes. To save time, use a jar of low-sugar marinara (Rao’s is a popular low-carb brand).
How to Make Italian Sausage and Peppers
- Cook sliced sausages until browned. Set aside.
- Sauté peppers and onion. Add sausages back to the pan.
- Stir in tomatoes, sauce, and seasoning.
- Cook (full recipe below).
Serve, Store, and Serve Again
- Keep leftover sausage and peppers in a covered container in the refrigerator for up to 1 week.
- Freeze in zippered bags for up to 3 months. Reheat in the microwave or on the stovetop by heating the sausages first and then adding the peppers. Or serve leftovers cold on top of a bed of greens.
- Dice up leftovers and add to an oven-baked quiche, a brunch casserole, or a hearty keto soup.
Tips For Success
- Cut bell peppers into equal-sized strips so they cook equally. When slicing the sausages, keep the casings intact so they stay juicier.
- Pork sausage should be cooked to an internal temperature of 160°F. Sausages with chicken or turkey should be cooked to 165°F.
- Cook peppers until just tender crisp for best results.
Low Carb Sausage Dishes
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Italian Sausage and Peppers
Equipment
Ingredients
- 4 Italian sausages sliced
- 1 tablespoon olive oil
- 2 bell peppers sliced
- ½ onion sliced
- 14 ounces diced tomatoes with liquid
- ⅓ cup tomato sauce
- 1 tablespoon Italian seasoning
Instructions
- In a skillet, heat oil and cook sausages over medium-high heat for about 3-4 minutes on each side until browned. Set aside.
- Add peppers and onion to the pan and cook until tender, about 4-5 minutes.
- Stir in diced tomatoes, tomato sauce, Italian seasoning, and sausage.
- Bring to a simmer and cook for 6-7 minutes or until heated and cooked through.
Notes
- Slice bell peppers and sausage into equal-sized pieces so they cook equally.
- Keep the casings on the sausages so they stay juicier.
- Bring sausage to an internal temperature of 160˚F for safe consumption.
- Refrigerate leftovers in a covered container for up to 1 week and freeze in zippered bags for up to 3 months.
- Reheat leftovers in the microwave or on the stovetop.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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REPIN this Italian Sausage and Peppers recipe
Absolutely delicious!! Thank you for sharing this amazing recipe. I made the sausage yesterday and my family loved it.
So happy to hear that, Chef John! Thank you for letting us know 🙂