Chicken Sausage and Peppers
Posted Jan 19, 2020, Updated Apr 29, 2024
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This balsamic chicken sausage & peppers recipe is a delicious, quick & easy dinner that’s ready in under 20 minutes. Chicken Sausage is sautéed with garlic, onions, peppers and balsamic vinegar.
This Chicken Sausage and Peppers recipe is a delicious meal that’s ready in under 20 minutes. It’s my go-to nutritious weeknight dinner when I don’t have a lot of time to cook!
Chicken sausage is sautéed with garlic, onions, and peppers and coated with balsamic vinegar. Best served over pasta (or homemade whole wheat pasta), zucchini noodles or rice.
This chicken sausage & peppers complies with many different dietary needs! It can be Paleo, gluten-free and sugar-free! Perfect for just about anyone.
Sausage and Peppers Recipe: Ingredients & Substitutions
- Chicken Sausage. Choose your favorite sausage – I use sweet Italian chicken sausage, but any variety works well.
- Olive Oil. avocado oil is a good substitute.
- Balsamic Vinegar. For the best results, use a premium balsamic vinegar which should be thick, sweet, and pour like molasses instead of water. I recommend this 25-Year Aged Balsamic Vinegar or this Garlic Cilantro Balsamic Vinegar.
- Peppers. Choose your favorite colored peppers, or substitute different veggies for some of the peppers. I have used zucchini, carrots, broccoli, and more with delicious results.
How to Make Chicken Sausage and Peppers
Let’s discuss how to make chicken sausage and peppers, and don’t forget to watch the video.
Begin by cooking the sausage, onion and garlic in olive oil until the sausage is browned. Stir occasionally so the sausage browns evenly.
Once the sausage is browned, add the peppers and 2 additional tablespoons olive oil. Stir until combined. Then, cover and sauté until the peppers are soft and slightly browned, stirring occasionally.
Next, add the seasonings, salt and pepper and balsamic vinegar and stir until combined. Cook, uncovered, until vinegar is thickened and the sausage/vegetable mixture is evenly coated.
As the water cooks off it leaves you with a thick, syrupy balsamic vinegary goodness that coats everything to perfection.
Serve
Once the sausage, peppers and onions are evenly coated and the balsamic vinegar has thickened, it’s time to serve. Choose your favorite method, sprinkle with Parmesan cheese and dig in. Here are some of the ways we have served this chicken sausage and peppers recipe:
- Over pasta. Try making your own homemade whole wheat pasta to make it even more special!
- With homemade pesto sauce – this sausage and peppers recipe tastes amazing tossed in our homemade pesto or served with pesto pasta or pesto tortellini.
- Vegetable noodles – make noodles out of your favorite veggie! Zucchini noodles, sweet potato noodles, etc.
- Over rice – if you’re more of a rice fan, this tastes amazing over wild rice, brown rice and white rice!
- On top of a salad – I love enjoying this sausage and peppers recipe over a salad! My favorites include this burrata salad, roasted vegetable quinoa salad, and caprese quinoa salad!
Chicken Sausage & Peppers FAQS
Store any leftovers of this sausage peppers and onions recipe in an airtight container in the refrigerator for up to 5 days!
I recommend choosing a natural or organic variety for the best quality and taste! My two favorite brands are Applegate Organics and Aidell’s!
An outstanding balsamic vinegar should be thick and naturally sweet. If your vinegar pours like water instead of like syrup and tastes sour then you do not have a quality product and your recipe will not turn out as delicious. My favorite balsamic vinegar is from The Twisted Olive. I have been using their balsamic vinegar exclusively for over 10 years now and am never without it.
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
Balsamic Sausage and Peppers
Ingredients
- 12 ounces chicken sausage (4 links, diced)
- ½ cup onion (diced)
- 1 teaspoon minced garlic
- 4 Tablespoons olive oil (divided)
- 1 green bell pepper (diced, 1 cup)
- 1 red bell pepper (diced, 1 cup)
- 1 yellow bell pepper (diced, 1 cup)
- 1 Tablespoon Italian seasoning
- ¼ teaspoon sea salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 3 Tablespoons balsamic vinegar
- ½ cup parmesan cheese (for serving)
Instructions
- Add 2 Tablespoons olive oil, sausage, garlic and onion to a non-stick skillet. Cook over medium-high heat until the sausage is lightly browned, stirring occasionally (5-7 minutes).
- Add diced peppers and 2 additional tablespoons of olive oil. Stir until combined.
- Cover and sauté until peppers are soft and slightly browned, stirring occasionally (about 5 minutes).
- Add Italian seasoning, sea salt and pepper and stir to combine.
- Add balsamic vinegar and stir until combined.
- Cook, uncovered, until vinegar is thickened and the sausage/vegetable mixture is evenly coated, about 3-5 minutes.
- Taste and adjust salt/pepper and balsamic vinegar, if desired.
- Serve over pasta with a sprinkle of parmesan cheese.
Video
Notes
- Chicken Sausage. Choose your favorite sausage – I use sweet Italian chicken sausage, but any variety works well.
- Olive Oil. avocado oil is a good substitute.
- Balsamic Vinegar. For the best results, use a premium balsamic vinegar which should be thick, sweet, and pour like molasses instead of water. I recommend this 25-Year Aged Balsamic Vinegar or this Garlic Cilantro Balsamic Vinegar.
- Peppers. Choose your favorite colored peppers, or substitute different veggies for some of the peppers. I have used zucchini, carrots, broccoli, and more with delicious results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds really good! I’m obsessed with Lucero balsamic vinegar. The high quality stuff completely knocks the regular stuff out of the park. There is absolutely no comparison. I just use the basic kind, but I think it would work well with this dish. Thank you for sharing!
I couldn’t agree MORE! You are totally right, it doesn’t have to be flavored….but it definitely should be high quality! No watery, tart BV for me! 😉 I will have to give the Lucero brand a try! 🙂
What a brilliant speedy recipe. I need meals like this all the time, yum
Agreed! Time is precious! 🙂 Thank you!
This sounds fantastic!! you had me at Garlic, cilantro 🙂 Thanks for sharing with us on Thursday Favorite Things.
Cheers,
Jennifer
http://awellstyledlife.com
ooo this looks tasty! I love that they are chicken sausages too because I don’t eat that much pork these days! Thanks so much for linking! #YumTum
Thanks Charlotte! They are definitely a healthier option! 🙂
My husband would love this! I pinned it to my personal board. Thanks for sharing at the Healthy Living Link Party.
Blessings, Leigh
Thanks Leigh! This is one healthy meal that my hubby really loves too! 🙂
This DOES look delicious and this was one week I could have used a recipe that fast. Pinning!
Yum! I love the addition of the balsamic vvinegar!
Thank you Anne! Balsamic Vinegar might jus the my favorite condiment! 🙂
I’ll definetly be trying this, Granted I don’t have the Garlic Cilantro Balsamic Vinegar, but I do have a bunch of fresh cilantro and garlic in my fridge. So maybe i could combine it with the Balsamic Vinegar and leave it over night? Would that work?
I’m guessing that would taste amazing!!! The key to your balsamic vinegar is that it’s high quality! BV becomes thick and sweet as it’s aged. Some of my favorite varieties (that aren’t Garlic Cilantro) are aged 25 years or more! You will pay $$ for it…but there are a few pantry staples that I think are absolutely worth splurging on…and balsamic vinegar is most definitely one of them! 🙂
Trying this one!! Looks so good!
If you can go to The Twisted Olive downtown Naperville and get the Garlic Cilantro Balsamic Vinegar do it!! Every time my family visits I make sure they bring me a bottle!! 🙂 If they ever go out of business I don’t know what I’ll do! 😉