Bring the taste of Italy to your kitchen with this hearty Dutch Oven Sausage and Peppers recipe.
It’s the perfect dish for a cozy family dinner or feeding a crowd. Packed with flavor and easy to prepare, this recipe is a great addition to your weekly meal plan.
Plus, the leftovers are just as delicious—great for quick lunches or freezing for another night!
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Last week, I shared a photo of our sausage and peppers dinner on Instagram. And I was blown away by the love it received!
So many of you asked for the recipe, and you know I couldn’t let you down. I made it again, snapped some step-by-step photos, and put everything together so you can enjoy this easy, flavorful dinner with your family, too!
We love to serve this recipe with homemade flatbread or with homemade French bread for sandwiches. Check out how to serve it with pasta with this recipe for Sausage and Pepper Pasta.
Table of Contents
- Dutch Oven Sausage & Peppers Tips:
- Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Directions
- LOVE this recipe? SAVE it for Later!
- Sides for Italian Sausage and Peppers
- Can you Freeze Sausage and Peppers?
- Recipe FAQ's
- Looking for more Italian Recipes?
- 📖 Recipe Card
- 💬 Comments
Dutch Oven Sausage & Peppers Tips:
Slice Veggies Evenly: Uniformly sliced peppers and onions will cook more evenly and look beautiful when served.
Brown the Sausage First: Sear the sausages until they’re golden brown on all sides before adding the peppers and onions. This step locks in flavor and adds color.
Use Sweet and Hot Sausage: A mix of both adds depth and variety to the dish—perfect for guests with different spice preferences.
Don’t Overcrowd the Pan: Brown the sausages in batches if needed so they get a nice sear instead of steaming.
Helpful Kitchen Tools
Cast Iron Covered Dutch Oven, 6-Quart, BlueMore InformationCast Iron Dutch Oven - 5 QuartMore InformationNonstick Cookie Sheet Baking Tray Set, 3-PieceMore Information7 Pieces Cast Iron Cleaner SetMore Information
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
- Italian sausage links
- Green peppers; seeded and sliced into thin strips
- Onions; sliced
- Vegetable oil
- Garlic powder
- Italian seasoning
Substitutions and Variations
- Use chicken sausage or turkey sausage for a lighter option.
- Add a pinch of crushed red pepper flakes for a little heat.
- Toss in a can of diced or crushed tomatoes for a saucier version—great over pasta.
- Add cubed potatoes or parboiled baby potatoes to make it more of a one-pot meal.
Step-by-Step Directions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Heat vegetable oil in a Dutch oven or large oven-safe skillet over medium heat. Add the sausage links and cook until browned on all sides, then stir in the sliced peppers, onions, garlic powder, and Italian seasoning.
Step 2: Cover the Dutch oven and place it in a preheated 385°F oven. Bake for 30 to 45 minutes, or until the sausages reach an internal temperature of 165°F—use a Digital Meat Thermometer for accuracy.
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Sides for Italian Sausage and Peppers
- We love serving sausage and peppers on crusty sandwich rolls, layered with sautéed peppers and onions, and topped with tomato sauce and a sprinkle of Parmesan or mozzarella.
- Another favorite is spooning it over penne pasta with a little marinara and cheese for a hearty, comforting meal.
- Looking for a fun twist? Wrap everything up in homemade Yeast Flatbread. It makes a delicious handheld option and is perfect for casual dinners.
- However you serve it, don’t forget the final touch—a little grated Parmesan right before serving!
- One of my family's favorite recipes to enjoy with this recipe for sausage and peppers is Copy Cat Panera Mac and Cheese or German Cucumber Salad.
- Twice Baked Potatoes are always good to complete any meal!
Can you Freeze Sausage and Peppers?
Freezer: Place cooled leftovers in a freezer-safe container or resealable freezer bag. Freeze for up to 3 months.
Refrigerate: Allow the sausage and peppers to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
Thaw and Reheat: Thaw overnight in the refrigerator. Reheat in a skillet over medium heat until warmed through, or microwave in 1-minute intervals, stirring between each, until hot.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
I’ve made sausage and peppers several ways, but cooking them in a cast iron skillet or Dutch oven is the easiest. For large crowds or extra convenience, try using a slow cooker for tender results or an electric roasting pan to handle bigger batches.
Sausage and peppers can be made a day or two in advance. Store it in the refrigerator, then reheat on the stove or in the oven before serving. It’s a great make-ahead option for parties or busy weeknights.
Looking for more Italian Recipes?
Try my recipe for Sheet Pan Sausage and Vegetables and Sausage and Peppers Stromboli.
📖 Recipe Card
Sausage and Peppers Recipe
Ingredients
- 6- 8 sweet Italian sausage links
- 2 large green peppers; seeded and sliced into thin strips
- 2 medium sized onions; sliced
- 2 tbsp. vegetable oil
- 1 – 2 tsp. garlic powder
- 1 tsp. Italian seasoning
Method
- In a Dutch Oven or large oven-proof skillet, heat the vegetable oil over medium heat.
- Add the sausage links and brown them on all sides.
- Once the sausage links are browned, add the sliced peppers and onions.
- Then add the garlic powder and Italian seasoning.
- Cover the Dutch Oven and place in a preheated 385 degree.
- Cook for 30 to 45 minutes or until the sausages reach an internal link of 165 degrees.
- Use a Digital Meat Thermometer to check the internal temperature.
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