Close view of sausage and peppers served with zoodles on a round white plate.

Sausage and peppers is a simple yet nourishing meal that’s great for enjoying the bounty of the summer season, or for a quick and wholesome meal during back-to-school time. 

Not only is this sausage and peppers dish easy to make, but it’s also incredibly satisfying, making it a go-to option for busy weeknights when you need dinner on the table fast. Full of bright colors and zesty flavor, this sausage and peppers dinner is sure to be a hit with your family.

Ingredients for this sausage and peppers recipe

  • Italian sausage links. Stick with sweet Italian sausage if you or the kids are spice-sensitive, or heat it up with hot Italian sausage. Or use a combo of both for something in-between! 
  • Sea salt
  • Avocado oil. Olive oil or another cooking oil will work in a pinch.
  • Bell peppers. Yellow, red, and green bell peppers will give you the most colorful results, but any combination of colors will work!
  • Onions
  • Garlic cloves
  • Jarred pasta sauce. We like a simple marinara sauce, but choose whatever your fave is! You can also use homemade spaghetti sauce.
  • Fresh basil
  • Spiralized zucchini, cooked pasta, hoagie rolls, or other base to serve the sausage and peppers with
A sausage and veggies dinner plated on a white dish with a dark metal fork. A bunch of fresh basil lies next to the plate.

How do I make this sausage and peppers zoodles recipe?

  1. Cook sausage using the oven, stovetop skillet, or a grill. Let sausage cool, then slice it diagonally.
  2. Cook peppers, onions, and garlic in a skillet with avocado oil. Add sauce and sausage.
  3. Remove the dish from the heat. Serve with fresh basil on top.

Protip: Get tender-crisp veggies!

To keep peppers, onions, and garlic tender-crisp, cook for only 5 minutes.

What foods can I serve sausage and peppers on?

  • Zoodles, also known as spiralized zucchini noodles (pictured here).
  • Over pasta. We think penne is best, as the hearty texture holds up well to the sausage and peppers.
  • In a sandwich. Use a fresh hoagie roll.
  • On top of mashed potatoes.
  • Over white rice. White rice has a mellow flavor that goes well with this dish, but you could also use brown rice if you want a heartier, earthier flavor.
  • Over cauliflower rice. This is another way to get an extra serving of veggies in!

How do I make zoodles?

The simplest and fastest way to make zoodles is with a spiralizer, but there are other options!

To use any of these methods, first slice the zucchini in half lengthwise. You’ll be making the zoodles with the inside part of the zucchini.

  • Vegetable peeler: Run the peeler from the top to the bottom of the zucchini to make thin, wide ribbons. 
  • Box grater: Press zucchini against the largest holes on the grater to make zoodles.
  • Mandoline: Slide the zucchini down the rotating spiral side if there is one.

No matter how you cut them, be sure to salt the noodles and let them rest for 15 minutes. Pat dry before using. This ensures the perfect zoodles texture for your dish.

A saucy sausage zoodle dish on a white plate with fresh basil garnish.

How do I store leftovers from this sausage and peppers recipe?

Sausage and peppers can be stored in an airtight container in the refrigerator for up to four days.

If you are serving this over zoodles, they are best enjoyed the day they are added to a dish. If you do have leftovers, they can be stored in a sealed container in the fridge for a day or two. After that, the liquid from the zoodles can dilute the pasta sauce.

Reheat in a skillet over low heat—you may want to cover the pan so that the sausages don’t dry out.

Can you freeze this sausage and peppers dish?

The sausage and peppers themselves can be frozen in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.

If you include zoodles, we do not recommend putting the full meal in the freezer, as the zoodles can become mushy during the thawing process. 

Love all-in-one meals? Check out more of our favorite easy dinners:

Close view of sausage and peppers served with zoodles on a round white plate.

Sausage and Peppers Recipe

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

With robust Italian sausage and tri-color bell peppers, this Sausage and Peppers Recipe is hearty and wholesome with plenty of flavor.

Ingredients

  • 2 pounds Italian sausage links (either sweet, spicy, or a combo)
  • 2 tablespoons avocado oil
  • 3 bell peppers (yellow, red, and green), sliced into thin slices
  • 2 medium onions, sliced into thin slices
  • 6 cloves garlic, minced
  • 1 jar (24 ounces) of your favorite pasta sauce
  • 1/2 cup fresh basil, torn, for garnish
  • 4 small zucchini, spiralized OR cooked pasta OR hoagie rolls, for serving

Instructions

  1. Cook the sausage link using your preferred method: in a 350°F oven for 20-25 minutes, in a well-oiled skillet for 10 minutes per side, or on a medium-high grill for 10 minutes per side, until they reach an internal temperature of 145°F. Remove from heat, let cool for at least 5 minutes, and then cut into thin diagonal slices. Set aside.
  2. In a large skillet, heat 2 tablespoons of avocado oil, and add in the pepper slices, onions, and garlic. Cook until just slightly tender but not mushy, about 5 minutes. Add in the pasta sauce and sausage slices and heat until warmed through, about 2 minutes.
  3. Remove from heat and garnish with torn basil. Serve with zoodles (see notes), cooked pasta, or as a sandwich on hoagie rolls.

Notes

  • To serve with zoodles: Spiralize 4 small zucchini and spread the zucchini noodles out on a large, clean kitchen towel. Sprinkle with 1 teaspoon sea salt and let rest for 15 minutes. Pat dry using another clean kitchen towel. Stir into finished sausage and peppers to serve!

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1101Total Fat: 76gSaturated Fat: 26gTrans Fat: 0gUnsaturated Fat: 56gCholesterol: 143mgSodium: 2156mgCarbohydrates: 50gFiber: 5gSugar: 14gProtein: 55g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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