Abigail Joy Dougherty: Registered Dietitian, Nutrition Expert & Lover of Life
Blog, Healthy Eating, Recipes, Uncategorized

Sausage and Peppers – Perfect for a Fall Dinner

Sausage and Peppers – A Perfect Weeknight Meal!

Happy Fall Equinox!!  I can’t believe it’s really here… Fall!! One of my favorite times of the year – so much fun to be had!! Football season, pumpkin everything, anticipation of the holiday season – LOVE IT!!  I just can’t wait until Florida catches up and there is a slight chill in the air.  Not likely to happen soon – but there is hope!  I think today’s high is around 90! Whew!

One of my favorite parts about fall is the cooking and baking!  All of a sudden soups, chili and casseroles are all anyone wants to make.  So when my husband brought up sausage and peppers for this weeks meal – I thought it was perfect!!  This dish is truly one of my all -time favorites!!  Somehow I had forgotten about this gem of a meal.  (Photo from Cooking Light)

Sausage and Peppers was one of the first recipes I would make (very often) when I started learning  to cook – and one of the first I adapted.  Thank you Cooking Light for helping me learn and LOVE cooking!!  This is their original recipe for sausage and peppers.  I always loved it because it had a decently short ingredient list, was healthy, super flavorful AND it made great leftovers!!

Oh and how could I forget – it’s beautiful!!  Look at all these vibrant colors!

Here it is: I hope you enjoy it as much as my husband and I do!! 🙂

Sausage and Peppers – Serves 6


Cooking spray

  • 1 lb Hot Italian or mild chicken sausage (Publix Greenwise section has great one – No publix? Alfresco is a great brand too)
  • 1 large (1/4-inch strips) green bell pepper
  • 1 small (1/4-inch strips) yellow bell pepper
  • 1 small (1/4-inch strips) red bell pepper
  • ½ large sweet onion – cut similar to bell peppers
  • 6 garlic cloves, thinly sliced or minced (from jar is fine)
  • 1 bottle pasta sauce (I used Muir Glen Organic – Tomato and Basil)
  • ¼ cup red wine (optional)
  • 1/4 – 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1 – 12oz box cooked whole wheat penne (I used Hodgson Mills Organic Penne w/Flax)
  • 2 tablespoons grated fresh Parmesan cheese


Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove casing from sausage and add to pan; cook 6- 8 minutes or until lightly browned, breaking up as it cooks. Remove from pan; cool slightly.

Wipe pan with paper towels; recoat with cooking spray. Place pan over medium-high heat. Add peppers and onions;  sauté 6 minutes. Add sausage; sauté 2 minutes. Add garlic; sauté 2 minutes. Add sauce and wine; bring to a simmer. Reduce heat; cook 5 minutes, stirring occasionally. Remove from heat.

Add mozzarella, stirring until melted. Place 1 cup pasta in each of 6 shallow bowls; spoon about 1 cup sausage mixture over each serving. Sprinkle each serving with 1 teaspoon Parmesan.


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