Easy GF Italian Sausage & Peppers – 30-Minute Dinner

I remember the first time I tried to make a classic Italian sausage and peppers dish after going gluten-free. The store-bought sausages were fine, but the sauce? It had hidden wheat thickeners. That's when I started making my own simple, fresh version at home, and it's been a staple on my balcony grill ever since.

This recipe is all about big flavor with minimal fuss. We're using sweet Italian sausage (check the label to ensure it's GF), colorful bell peppers, onions, and a rich tomato sauce that comes together in one skillet. It's naturally gluten-free, protein-packed, and perfect for a busy weeknight.

I love that this dish is forgiving – you can swap in chicken sausage, add mushrooms, or serve it over polenta or zucchini noodles. It's the kind of meal that makes you feel like you're eating something special, without spending hours in the kitchen.

About the Ingredients

1 lb (450g) sweet Italian sausage (gluten-free), casings removed

Look for sausages labeled gluten-free; or use chicken sausage for a lighter option. If you can't find GF, buy bulk sausage and check ingredients.

2 tbsp (30ml) olive oil

Use a good quality extra virgin olive oil for best flavor; you can also use avocado oil.

1 large yellow onion, thinly sliced

Sweet onions like Vidalia work too; if you prefer milder, use half an onion.

2 bell peppers (any color), sliced into strips

Red, yellow, or orange peppers are sweeter; green peppers are more bitter. Use a mix for color.

3 cloves garlic, minced

Fresh garlic is key; pre-minced in a jar works in a pinch, but use half the amount.

1 can (14.5 oz / 411g) diced tomatoes, undrained

Fire-roasted tomatoes add a smoky flavor; if you have fresh tomatoes, use 2 cups chopped.

1 tsp dried oregano

Italian seasoning can be substituted; add a pinch of red pepper flakes for heat.

1/2 tsp salt, plus more to taste

Sea salt or kosher salt works; adjust according to your sausage's saltiness.

1/4 tsp black pepper

Freshly ground black pepper gives the best flavor.

2 tbsp chopped fresh basil (optional for garnish)

Fresh parsley or oregano also work; if using dried, use 1 tsp.

Tips & Tricks

Don't skip browning the sausage

take the time to get a nice sear – it adds deep flavor to the whole dish.

• Slice peppers and onions uniformly so they cook evenly; aim for 1/4-inch strips.
• If the sauce gets too thick, add a splash of chicken broth or water to loosen it up.
• Taste before adding salt – sausages and canned tomatoes can be salty enough on their own.

Step-by-Step Instructions

1. Brown the Sausage

Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Transfer to a plate, leaving drippings in the pan.

2. Sauté Onions and Peppers

In the same skillet, add onions and peppers. Cook over medium heat (350°F/175°C) for 5-7 minutes, stirring occasionally, until they begin to soften and get golden edges.

3. Add Garlic and Spices

Stir in minced garlic, oregano, salt, and pepper. Cook for 1 minute until fragrant, being careful not to burn the garlic.

4. Add Tomatoes

Pour in the diced tomatoes with their juices. Stir to combine, scraping up any browned bits from the bottom of the pan (this adds flavor).

5. Simmer the Sauce

Bring the sauce to a simmer, then reduce heat to medium-low (300°F/150°C). Let it bubble gently for 10 minutes, stirring occasionally, until the sauce thickens slightly and the peppers are tender.

6. Combine Sausage and Sauce

Return the cooked sausage to the skillet. Stir everything together and cook for another 5 minutes, until heated through.

7. Finish and Serve

Taste and adjust seasoning if needed. Garnish with fresh basil, if using. Serve hot over rice, polenta, or with crusty gluten-free bread.

Delicious Variations

Spicy Kick

Use hot Italian sausage and add 1/2 tsp red pepper flakes with the garlic.

Veggie-Packed

Add 1 cup sliced mushrooms or zucchini along with the peppers.

Low-Carb

Serve over cauliflower rice or zucchini noodles instead of grains.

How to Store Gluten-Free Italian Sausage and Pepper Skillet

Frequently Asked Questions

I hope you enjoy this easy gluten-free skillet as much as I do. If you try it, let me know in the comments below – I'd love to hear how it turned out! Happy growing!

Gluten-Free Italian Sausage and Pepper Skillet

This one-pan gluten-free Italian sausage and pepper skillet is a quick, flavorful weeknight dinner that the whole family will love.

★★★★½ 4.8 (156 ratings)

10 minPrep time25 minCook time4Servings385 kcalCalories

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🧂 Ingredients

• 1 lb (450g) sweet Italian sausage (gluten-free), casings removed
• 2 tbsp (30ml) olive oil
• 1 large yellow onion, thinly sliced
• 2 bell peppers (any color), sliced into strips
• 3 cloves garlic, minced
• 1 can (14.5 oz / 411g) diced tomatoes, undrained
• 1 tsp dried oregano
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil (optional for garnish)

📋 Instructions

1. 1Brown the Sausage — Heat olive oil in a large skillet over medium-high heat (375°F/190°C). Add sausage and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Transfer to a plate, leaving drippings in the pan.
2. 2Sauté Onions and Peppers — In the same skillet, add onions and peppers. Cook over medium heat (350°F/175°C) for 5-7 minutes, stirring occasionally, until they begin to soften and get golden edges.
3. 3Add Garlic and Spices — Stir in minced garlic, oregano, salt, and pepper. Cook for 1 minute until fragrant, being careful not to burn the garlic.
4. 4Add Tomatoes — Pour in the diced tomatoes with their juices. Stir to combine, scraping up any browned bits from the bottom of the pan (this adds flavor).
5. 5Simmer the Sauce — Bring the sauce to a simmer, then reduce heat to medium-low (300°F/150°C). Let it bubble gently for 10 minutes, stirring occasionally, until the sauce thickens slightly and the peppers are tender.
6. 6Combine Sausage and Sauce — Return the cooked sausage to the skillet. Stir everything together and cook for another 5 minutes, until heated through.
7. 7Finish and Serve — Taste and adjust seasoning if needed. Garnish with fresh basil, if using. Serve hot over rice, polenta, or with crusty gluten-free bread.

👨‍🍳 Chef's Note: For a richer flavor, use fire-roasted diced tomatoes and a splash of balsamic vinegar at the end.

Servings: 4

Cuisine: Italian-American

Course: Dinner

Nutrition (per serving): 385 kcal · 22g protein · 18g carbs · 25g fat