Low carb Italian sausage, peppers, and onions is a healthy one hour dinner recipe that will quickly be one of your family’s favorite comfort foods.  Cook it in a skillet or on a sheet pan—either way it's an easy meal that combines sweet and mild sausage with yellow, orange, and red peppers.  It's simple and delicious!

Prep Time: 35 minutes
holding a bowl of Italian sausage, peppers, and onions
Pork

Low Carb Italian Sausage, Peppers, and Onions

This post was originally published on January 8, 2018.

Low carb Italian sausage, peppers, and onions is a fantastic weeknight dinner option.  This dish comes together in one hour and can feed a hungry crew of meat and veggie lovers.  I’ve been making variations of this recipe for years because it tastes delicious, is simple to prepare, and is healthy.  The vitamin C in this recipe is almost 3 times your daily dose due to the red, yellow, and orange sweet peppers.  Plus, this recipe is packed with protein, and combines both sweet and mild Italian sausage to intensify the flavor.

holding a spoonful of Italian sausage, peppers, and onions

What should I serve with Italian sausage, peppers and onions?

  • If you want to keep it low carb, serve it with mashed cauliflower, a salad, fried eggs, or fresh tomato wedges.
  • If you’re not on a low carb diet, serve it with rice, pasta, polenta, or on a hoagie roll with provolene cheese and fresh basil.

Sheet Pan Method

  • Slice the sausage, peppers, and onions, and peel the garlic cloves.
  • Place on a baking sheet.  Drizzle with oil, sprinkle the spices on top, and toss to combine.
  • Bake at 400 F for 40 minutes, or until the sausage is no longer pink inside.  Stir halfway through cooking.
  • Transfer to a bowl and toss with white wine vinegar and garnish with fresh rosemary.

bowl of Italian sausage, peppers, and onions with two forks

Skillet Method

  • Add 1 1/2 teaspoons of olive oil to a large skillet set over medium high heat.
  • Add sausages and brown on both sides, but not entirely cooked through.  Remove from heat, let cool, and slice on the bias.
  • In the same skillet, cook the onions, peppers, and minced garlic in the rendered fat or oil.  Sprinkle with salt and pepper.
  • Return sausage to pan, cover, reduce heat to medium low, and simmer for 15 minutes or until sausage is done.
  • Transfer to a bowl.  Drizzle on white wine vinegar and garnish with fresh rosemary.

holding a bowl of Italian sausage, peppers, and onions

Foil Pack Method

This option is great if you are having a picnic or camping.

  • Heat a gas grill to high and grill the sausages.
  • Put the cooked sausage on top of a large piece of foil.  Add sliced peppers, onions, and peeled smashed garlic cloves, then drizzle oil and spices on top.
  • Fold packets to seal, then grill for 13 to 15 minutes or until vegetables are tender.
  • To finish, drizzle on white wine vinegar, and garnish with chopped rosemary.

How to Make Italian Sausage, Peppers, and Onions

Select what kind of Italian sausage you want.  I used half sweet and half mild.

sausages for Italian sausage, peppers, and onions

Preheat your oven to 350 F.  Line a baking tray with foil.  Prick the sausage with a fork to let the steam escape.

pricked sausages on a sheet pan for Italian sausage, peppers, and onions

Cook for 50 minutes at 350 F or until no longer pink inside.  Allow to cool for a couple of minutes then cut the sausage on the diagonal.

roasted sausage for Italian sausage, peppers, and onions

While the sausage cooks in the oven, prep the rest of your ingredients.  Slice the onions and bell peppers and mince the garlic.

veggie ingredients for Italian sausage, peppers, and onions

One technique for slicing bell peppers is to cut the top off first then remove the seeds and membrane with a grapefruit spoon.

Slice into 1/4 inch strips lengthwise.

cutting the peppers for Italian sausage, peppers, and onions

In a large skillet, melt 3 tablespoons of butter over medium high heat.  Add the bell peppers and cook until soft.  Stirring occasionally

Remove from skillet and place in a large bowl.

cooking peppers for Italian sausage, peppers, and onions

In medium sized skillet, melt 2 tablespoons of butter over medium high heat.  Saute the onion for a few minutes while stirring then add the minced garlic.

adding garlic to onions for Italian sausage, peppers, and onions

Cook the minced garlic for one minute or until fragrant.  Place the onions and garlic mixture in the bowl with the cooked bell peppers.

cooking onions for Italian sausage, peppers, and onions

Add 2 tablespoons of white wine vinegar.

adding vinegar to Italian sausage, peppers, and onions

Add a bit of salt and black pepper to taste.

adding salt and pepper to Italian sausage, peppers, and onions

Add the chopped fresh rosemary.  Reserving a little for garnish.  Stir until well combined.

adding rosemary to Italian sausage, peppers, and onions

Add the freshly bias sliced warm sausage to the bowl of peppers and onions and stir gently.

Garnish with a sprinkle of chopped fresh rosemary.

holding a spoonful of Italian sausage, peppers, and onions

Pro Tips

  • Prefer the sausage with a tomato sauce?  Add red wine, tomato paste, diced tomatoes, balsamic vinegar, basil and oregano to a skillet after the veggies are cooked.  Cook 5 minutes, then pour over cooked sausages.
  • Want it spicier?  Use hot Italian sausage, and add a sprinkle of crushed red pepper flakes.
  • Want to change up the spices?  Use oregano, basil, or parsley.
  • Slice the sausage when it’s slightly frozen prior to cooking to make it easier to cut.
  • Want to deglaze the skillet for extra flavor?  Use white or red cooking wine or chicken broth.
  • Want other vinegar options?  Try balsamic or red wine vinegar.
  • Looking for other garnishes?  Chiffonade fresh basil, or sprinkle on freshly grated Parmesan cheese.

If you are on a low carb diet, this recipe should be added to your weeknight supper rotations as it has only 4 % carbs per serving.

Looking for more low carb dinner recipes?  Here’s some more great ones to try!

person holding a cast iron skillet filled with Southern smothered chicken Skillet Turkey a la King: an easy one pot meal that is perfect for using up your Thanksgiving turkey leftovers. Serve it over buttermilk biscuits or puff pastry shells to make your family dinner extra special for your kids. It’s also a simple recipe that you can triple with ease when you are planning to cook for a crowd at your next party. | www.savortheflavour.com #skillet #onepot #turkeyleftovers #thanksgiving #recipe white bowl of orange vegetable stir fry with chopsticks and gray fabric

Did you make this Italian sausage, peppers, and onions?  We’d love to hear your thoughts on it in the comments below.

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holding a bowl of Italian sausage, peppers, and onions

Low Carb Italian Sausage, Peppers, and Onions


  • Author: Brooke
  • Prep Time: 35 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 10 servings 1x

Description

Low carb Italian sausage, peppers, and onions is a healthy one hour dinner recipe that will quickly be one of your family’s favorite comfort foods.  Cook it in a skillet or on a sheet pan—either way it’s an easy meal that combines sweet and mild sausage with yellow, orange, and red peppers.  It’s simple and delicious!


Scale

Ingredients

  • 1 pound sweet Italian sausage (453g)
  • 1 pound mild Italian sausage (453g)
  • 5 tablespoons salted butter (72g)
  • 2 yellow onions, sliced
  • 4 garlic cloves, minced
  • 2 medium sweet red bell peppers, sliced
  • 2 medium sweet yellow bell peppers, sliced
  • 2 medium sweet orange bell peppers, sliced
  • 2 tablespoons white wine vinegar (30 ml)
  • sprinkle of salt and black pepper
  • 1 tablespoon fresh rosemary, chopped

Instructions

  1. Preheat the oven to 350 F.  Prick each sausage link with a fork in three different spots to let the steam escape.  Place on a cookie sheet or a 9×13-inch baking pan.  Cook for 50 minutes uncovered.
  2. While the sausage cooks, wash and slice the peppers.  Melt 3 tablespoons of butter in a large saucepan and cook the peppers, stirring occasionally.
  3. While the peppers cook, slice the onion.  In a medium saucepan, melt two tablespoons of butter.  Saute the onion for a few minutes.  Mince the garlic, then add it to the onions.  Cook until fragrant.
  4. Put the peppers, onion, and garlic in a large bowl.  While the vegetables are still warm, add the white wine vinegar and a good sprinkle of salt and pepper.  Stir to combine.
  5. Rinse and chop the fresh rosemary for extra flavor and for a garnish.
  6. After 50 minutes, remove the sausage from the oven.  Slice each sausage link on the diagonal into 5 pieces.  Add to the bowl of cooked peppers and onions.  Add the fresh rosemary and stir.  Serve warm.

Sheet Pan Method

  • Slice the sausage, peppers, and onions, and peel the garlic cloves.
  • Place on a baking sheet.  Drizzle with oil, sprinkle the spices on top, and toss to combine.
  • Bake at 400 F for 40 minutes, or until the sausage is no longer pink inside.  Stir halfway through cooking.
  • Transfer to a bowl and toss with white wine vinegar and garnish with fresh rosemary.

Skillet Method

  • Add 1 1/2 teaspoons of olive oil to a large skillet set over medium high heat.
  • Add sausages and brown on both sides, but not entirely cooked through.  Remove from heat, let cool, and slice on the bias.
  • In the same skillet, cook the onions, peppers, and minced garlic in the rendered fat or oil.  Sprinkle with salt and pepper.
  • Return sausage to pan, cover, reduce heat to medium low, and simmer for 15 minutes or until sausage is done.
  • Transfer to a bowl.  Drizzle on white wine vinegar and garnish with fresh rosemary.

Foil Pack Method

This option is great if you are having a picnic or camping.

  • Heat a gas grill to high and grill the sausages.
  • Put the cooked sausage on top of a large piece of foil.  Add sliced peppers, onions, and peeled smashed garlic cloves, then drizzle oil and spices on top.
  • Fold packets to seal, then grill for 13 to 15 minutes or until vegetables are tender.
  • To finish, drizzle on white wine vinegar, and garnish with chopped rosemary.

Notes

  • Store leftovers covered in the fridge for 3 days or freeze for up to 3 months.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: skillet, roasted

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