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The BEST Sausage and Peppers

Melissa Jo Posted: Last Updated:
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Five browned sausages baked on top of a bed of roasted bell peppers, onions, and tomato sauce in a white casserole dish. The dish looks juicy and caramelized with crispy edges.

If there’s one thing my mom knows how to do, it’s cook. After over 40 years working in restaurants alongside her boyfriend Chef Avery, she still gets excited when a recipe turns out really good. And when it does? She calls me immediately to tell me every single detail. This sausage and peppers recipe was one of those calls. The little tricks in this recipe — the buttery peppers and onions, the tomato paste caramelizing into everything, and those hot cherry peppers with a splash of the vinegar. take this completely over the top. Whether you pile it onto toasted buns or spoon it over rice, this is hands down one of the best sausage and peppers recipes you’ll ever make.

If you love comforting Italian-American recipes like this, make sure you also try my Italian Roast Chicken and Potatoes, Sicilian Sausage and Ditalini Soup, Cowboy Spaghetti, and Sausage and Pepper Creamy Fettuccine.

Three bowls on a wooden surface: one with sliced fennel, one with sliced onion, and one with sliced red and yellow bell peppers.
Five raw sausages in clear casings are arranged in a row on a white foam tray, placed on a woven mat background.
A jar of Flora Hot Cherry Peppers in vinegar sits on a wooden counter next to a bowl of sliced orange bell peppers and a bowl of sliced onions in a kitchen setting.

The Best Hot Cherry Peppers, you need to have in your house!

Sliced onions, garlic, and bell peppers cooking in a black pan on a stovetop, with salt being sprinkled from a red shaker.
Five uncooked sausages coated in oil are arranged in a white rectangular baking dish on a wooden surface.
A close-up of sautéed onions, bell peppers, and mushrooms in a pan with a spoonful of red cherry peppers and tomato paste being added, releasing steam, with a wooden spoon resting nearby.
Screenshot
A hand holding a wooden spoon stirs a cast iron skillet filled with sautéed onions, red and yellow bell peppers, and tomato sauce on a stovetop. Steam rises from the hot, colorful mixture.
Five uncooked sausages arranged in a white baking dish on top of a bed of sautéed peppers, onions, and tomato sauce, ready to be baked.

This is how it should look BEFORE it goes BACK in the oven for the second bake!

A bowl of creamy dip with a spoon rests on a checkered surface, next to an open jar of Cento Cherry Pepper Hoagie Spread.

Cherry Hoagie Spread with Mayo is incredible with this dish!

Five cooked sausages on top of roasted bell peppers and onions in a white baking dish, surrounded by a rich, tomato-based sauce.
A close-up of metal tongs lifting a cooked sausage from a white baking dish filled with sausages and a mixture of roasted vegetables and sauce. The sausages are browned and the dish appears freshly baked.
A sausage in a bun topped with sautéed onions and red bell peppers, with a generous spread of creamy white sauce on the bun.
Two hoagie rolls filled with sausages, sautéed red peppers, and onions, topped with a creamy white sauce, served on a metal tray.
A close-up of a sliced meatball sandwich on crusty bread, topped with sautéed onions and red peppers, set on a black-and-white checkered cutting board in a bright kitchen.

🤔 Common Questions

Can I make sausage and peppers ahead of time?

Yes! In fact, it tastes even better the next day after the flavors sit together.

Can I freeze sausage and peppers?

Absolutely. Let it cool completely, then store in freezer-safe containers for up to 3 months.

What are hot cherry peppers?

Hot cherry peppers are pickled spicy peppers usually packed in vinegar. They add heat, tanginess, and incredible flavor to this recipe.

Will the final result be spicy?

You can adjust the level of spice based on the amount of hot cherry peppers you add. I enjoy more of a medium spice and that reflects the amount of cherry peppers in my recipe. However, you can adjust based on your spice tolerance level. If you like mild spice, add just two! Like a hot spice, add 5-6 cherry peppers. Here’s a fun fact: leave them completely out and follow as directed for no spice! Add a squeeze of 1/2 a lemon in the sausage and peppers if you want to leave the hot cherry peppers out entirely (to replace the hot cherry pepper vinegar or brine).

Why You’ll Love This Recipe

  • Restaurant-style flavor with simple ingredients
  • The tomato paste adds deep rich flavor
  • Hot cherry peppers give the perfect tangy kick
  • Great for meal prep and leftovers
  • Delicious on buns, over rice, or even with pasta
  • Easy enough for weeknights but tastes like Sunday dinner

Melissa Jo’s Tips Before Cooking

Start the peppers and onions first

Before you even put the sausage into the oven, start your peppers and onions. By the time the sausage finishes its first bake, your peppers and onions will be perfectly golden and ready to go into the pan.

Don’t rush the onions and peppers

At medium-high heat, the peppers and onions take about 20 minutes. At medium heat, expect closer to 30 minutes. Let them really soften and caramelize for the best flavor.

Add extra oil if needed

Right before adding the tomato paste and cherry peppers, drizzle in about 1 tablespoon of extra olive oil if the pan looks dry.

The cherry pepper vinegar matters

That little splash of vinegar from the jar adds brightness and cuts through the richness of the sausage beautifully.

Five browned sausages baked on top of a bed of roasted bell peppers, onions, and tomato sauce in a white casserole dish. The dish looks juicy and caramelized with crispy edges.

The BEST Sausage and Peppers

This restaurant-style sausage and peppers recipe is packed with buttery caramelized onions, sweet peppers, rich tomato paste, and spicy hot cherry peppers for incredible flavor. Serve it on toasted buns or over rice for an easy comforting dinner everyone will love.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 6 people

Equipment

Ingredients
  

Instructions
 

  • Preheat oven to 375 degrees. Drizzle sausage with olive oil and bake for 30 minutes.
  • Slice peppers and onions and season with salt and pepper.
  • In a skillet, heat butter and olive oil over medium-high heat. Cook peppers, onions, and garlic until golden.
  • Stir in tomato paste, hot cherry peppers, vinegar into the skillet. Saute another 5- 10 minutes until the peppers and onions are the color of the sunset and deeply golden and soft. Add more olive oil if needed.
  • Remove the sausage out of the oven after the first 30 minutes. Push the sausage to the side and add all of the peppers and onions into the baking pan with sausage. Then, place sausage on top of the peppers and onions. (In a small cup, mix the mayo and the cherry hoagie spread together; if you are turning these into hoagies)
  • Bake another 20-30 minutes at 375 degrees. Once the sausage is golden brown it's done!
  • Serve on buns or over rice, with the cherry hoagie spread!

Video

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Keyword The BEST Sausage and Peppers
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🗒 More Delicious Recipes

👝 How to Store Leftovers

Store in an airtight container for 3-5 days


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