Italian Sausage Tri Color Pepper Skillet

What You'll Need

Sausage & Veggie Base
• 1–1.25 lbs Italian sausage links with cheese
• 1 tbsp olive oil
• 1 orange bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 1 medium purple onion, sliced
• 1 jalapeño, thinly sliced (remove seeds for less heat)
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes (oil-packed), chopped
• 1 tsp Italian seasoning
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt & black pepper to taste

Finish & Garnish
• 1–1.5 cups shredded mozzarella or provolone
• 1/4 cup fresh basil, ribbon-cut
• Optional: 1–2 tbsp oil from the sun-dried tomatoes for extra flavor
• Optional: crushed red pepper flakes
• Optional: toasted hoagie rolls for serving

What You'll Need

1. Brown the Sausage

Heat a large cast-iron skillet over medium heat.
Add olive oil, then the sausage links.
Cook 3–4 minutes per side until browned.
Remove sausages from the pan and set aside (they will finish cooking later).

2. Cook the Peppers & Onions

In the same skillet, add sliced orange, yellow, and red bell peppers plus the purple onion and jalapeño.
Sauté for 6–8 minutes until they begin to soften and caramelize.
Season with Italian seasoning, dried oregano, dried basil, salt, and pepper.

3. Add Aromatics & Sun-Dried Tomatoes

Stir in the garlic and chopped sun-dried tomatoes (and a spoon of their oil if desired).
Cook 1–2 minutes until fragrant.

4. Return Sausage & Simmer

Slice sausage into large pieces OR keep links whole.
Nestle sausage back into the pepper mixture.
Reduce heat to medium-low, cover, and cook 7–8 minutes until sausages are cooked through and flavors combine.

5. Add the Cheese

Uncover and sprinkle the shredded mozzarella or provolone evenly over the top.
Cover again just until cheese melts (1–2 minutes).
Remove from heat.

6. Finish & Serve

Top with fresh basil and (optional) crushed red pepper flakes.