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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


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!


  • 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


  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 9x13-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.


  • Leftovers can be stored covered in the fridge for 3 days or in the freezer for up to 3 months.
  • To make this easier to cut, slice the sausage when it's slightly frozen.
  • Use white or red cooking wine or chicken broth to deglaze the skillet for extra flavor.
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: skillet, roasted