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One-pan sausage and peppers combines browned beef sausages with sweet bell peppers and onions cooked until soft and caramelized, seasoned with garlic and oregano and finished with fresh basil.

Caramelize, Don’t Steam

Brown the sausages first and set them aside. Cook the peppers and onions in the same pan without crowding so they caramelize instead of steaming. A splash of white wine or broth deglazes the pan and adds flavor. Return the sausages to heat through. A poblano adds a little heat.

Kosher Notes

This is a meat (fleishig) recipe. Use beef sausages with a reliable hechsher. Serve with rice, pasta or crusty bread, without cheese.

Leftovers

Leftovers keep for 3 days and reheat well.

Serving Ideas

Pile the sausage and peppers into crusty rolls or hoagie buns for sandwiches, serve them over rice or pasta tossed with a little olive oil and garlic, or alongside roasted potatoes. A spoonful of mustard on the side is a good match. For a crowd, double the recipe and use two pans so the peppers caramelize instead of steaming. Leftovers make a quick lunch in a wrap.

This one-pan kosher sausage and peppers recipe delivers maximum flavor with minimal cleanup, perfect for busy weeknights.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: Italian-American

Calories: 425

Ingredients Method Notes

Ingredients

1.5 pounds kosher beef sausages Italian style preferred
3 large bell peppers mixed colors, cut into strips
1 large yellow onion sliced into half-moons
3 cloves garlic minced
3 tablespoons olive oil divided
1 teaspoon kosher salt
1/2 teaspoon black pepper freshly ground
1 teaspoon dried oregano
1/4 cup fresh basil chopped, for garnish

What I use for this recipe

Cast iron skilletSee it on Amazon

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Method

Heat 1 tablespoon olive oil in a large cast iron or heavy skillet over medium-high heat.
Add sausages and brown on all sides, about 8-10 minutes total. Remove sausages to a plate and set aside.
Reduce heat to medium and add remaining 2 tablespoons olive oil to the same pan.
Add sliced onions and cook for 5 minutes, stirring occasionally, until they start to soften.
Add bell pepper strips, salt, pepper, and oregano. Cook for 8-10 minutes, stirring occasionally, until peppers are tender and lightly caramelized.
Add minced garlic and cook for another minute until fragrant.
Return sausages to the pan and nestle them among the peppers and onions.
Cover and cook for 5 more minutes to heat the sausages through and meld the flavors.
Remove from heat and sprinkle with fresh chopped basil before serving.

Notes

Leftovers keep in the refrigerator for up to 3 days and reheat well. You can slice the sausages before serving if desired, or serve them whole. For extra flavor, deglaze the pan with a splash of white wine or chicken broth after cooking the vegetables. This dish pairs well with rice, pasta, or crusty bread.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 425

% Daily Value*

Total Fat 32g 41%

Saturated Fat 12g 60%

Trans Fat 0g

Cholesterol 75mg 25%

Sodium 890mg 39%

Dietary Fiber 3g 11%

Total Sugars 8g

Protein 24g 48%

One Pan Kosher Sausage and Peppers Recipe

Caramelize, Don’t Steam

Kosher Notes

Leftovers