Sausage, Peppers, & Onions

Did you know that peppers are at their growing season peak right now? I was over at my favorite little farm and they had a bin with the most beautiful looking peppers, so I just had to get a bunch! This dish went over big time here.  It is flavorful, comforting, and just plain old delicious with the perfect amount of sauce.  Another football Sunday dish for sure!

Sausage, Peppers, and Onion Pot | Sausage, Peppers, and Onion Pot |

Sausage, Peppers, and Onion Pot |

Sausage, Peppers, & Onions


  • -4 organic chicken sausage (I used a mix of spicy italian and andouille), sliced
  • -3 peppers: green, red, orange, sliced
  • -1 large onion, sliced
  • -2 garlic cloves, crushed
  • -1 tbsp extra-virgin olive oil
  • -1 15 oz can organic diced tomatoes
  • -1/2 cup chicken broth
  • -1 tsp garlic powder
  • -1 tsp cumin
  • -1 tsp chili power
  • -Optional: 1 tbsp hot sauce
  • -Optional: 1/2 poblano pepper, diced


  • 1. In a large skillet heat oil and garlic
  • 2. Add sliced sausage and let cook until brown, remove and set aside
  • 3. Add sliced onions, peppers, and poblano pepper to the skillet; let cook until translucent
  • 4. Add sausage back into the skillet
  • 5. Add diced tomatoes, chicken broth, and spices and mix well
  • 6. Bring to a boil then reduce heat and let simmer for 10 minutes
  • 7. Taste and adjust spices as desired
  • Recipe Notes

  • *If you are using chicken sausage that is packaged from a store like Whole Foods or Trader Joe's, you can skip step 2 and add the sausage in step 4!
  • -I served mine over roasted spaghetti squash, see link below on a step-by-step guide.
  • Links: How to Roast Spaghetti SquashSausage, Peppers, and Onion Pot | Lexiscleankitchen.comSausage, Peppers, and Onion Pot | Lexiscleankitchen.comSausage, Peppers, and Onion Pot |


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    8 comments on “Sausage, Peppers, & Onions

    • I made this dish a couple of evenings ago, and it was SO delicious. My family and I loved it!! I took the liberty to add a generous amount of (sliced) Portabella mushrooms into the pan with the peppers & onions (just before the peppers were completely cooked.) I used “Butterball Turkey Kielbasa”, and the flavor was very delicious! I left out the Pablano peppers, but I gave it a small squirt of Sriracha Sauce (which we love.) I served this dish over a bed of Brown Rice, and with a Spinach Salad and Ice Tea on the side. It was a delicious (and easy) meal on a hot & muggy summer evening. It’s a definite keeper!

    • Stephanie says:

      My husband and I loved this recipe! I served mine over spaghetti squash but he had his with rice. I am still working on the leftovers but it’s just as good reheated as it was when I made it. Our grocery store was all out of poblanos so we finely diced some jalapeno to add a little extra spice. Turned out GREAT!


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