Name: Gluten Free Sausage and Peppers Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 green bell pepper; 1 red bell pepper; 1 orange bell pepper; 1 yellow bell pepper; 1 large onion; 3 tablespoons extra-virgin olive oil; 1 clove garlic (minced); 1/2 teaspoon thyme; 16 ounces of gluten free sweet Italian sausage; 1/2 cup white wine

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Everyone loves gluten free sausage and peppers: spicy Italian sausages with sweet bell peppers in a white wine sauce! With minimal prep, this 30 minute meal is an easy crowd pleaser. And it’s paleo, low carb, and keto, too!

This is such a fun (and easy!) recipe. Italian sausage and peppers, a classic dish that’s often a hit at family reunions, fairs and other large gatherings.

But here’s the thing – not all sausages are on the gluten-free train. Yes, I know, it’s a bummer. Some sausages contain fillers that are grain-based, which can be a gluten landmine.

In fact, those fillers help cut the cost of using 100% meat in the sausage. The grain also helps to absorb the fat. Sneaky, right?

So when you’re out and about, you may have to be bold and ask your server for the brand of sausage used or whether they know the actual ingredients.

Or you can save the detective work for later and whip up your own batch of delicious totally gluten free sausage and peppers right at home.

Just follow this awesome recipe, and you’re in for a treat!

This is one of my favorite gluten free dinner dishes you will want to bookmark.

It’s naturally low carb, too! And if you’d like more low carb options, I’ve got a bunch of delicious low carb recipes that’ll keep you satisfied while keeping your carb intake in check.

Ingredients

Sausage: Opt for Italian pork sausages, either sweet or spicy, for an authentic flavor. Just be sure they’re gluten free. These brands of sausages are gluten free and I have used them at different times in this recipe: Premio, Niman Ranch, and Kayem.
Bell Peppers: Today, my son and I had fun picking out 4 different colored peppers to sauté for this dinner. You can go with all green peppers if you prefer.
Onion: A pungent and aromatic, onion adds depth to this dish.
Extra-Virgin Olive Oil: A rich, fruity oil for cooking and flavor.
Garlic: Small but mighty, packs a bold taste.
Thyme: A fragrant herb with earthy undertones. I have ground thyme, today. You could also go with fresh thyme if you have some on hand.
White Wine: Pinot Grigio, Sauvignon Blanc, or Chardonnay work well as they add a pleasant acidity and depth of flavor to the dish without overwhelming the other ingredients.

Instructions

*Free printable recipe card is available at the end of the post.

Today, I have fully cooked gluten free sweet pork sausage. So I begin by searing the sausage in my cast iron skillet.

Ensure your pan is preheated and avoid crowding it. This allows the sausages to get a nice sear and crispy exterior.

If you have raw sausages like Premio, you’ll need to boil your sausage for 20 minutes. And then, brown them.

In general, stir-frying proves to be both convenient and delicious for preparing the sausage and peppers all in the same skillet. It’s an ideal choice when you’re not in the mood for grilling, but still want juicy and flavorful sausage.

Although the smoky notes aren’t as pronounced as those achieved on the grill, the sausage maintains its succulence, tenderness, and a satisfying crispiness.

Sometimes I grill my sausages like in the next picture.

So either way is good.

Once your sausage are browned, set them aside on a plate while you prepare your veggies.

Now slice up your peppers and onion. And with a little oil, cook your peppers, first, over a medium heat, for about 5 minutes.

Then add your onion, garlic and thyme and continue cooking for another 5 minutes.

Next, transfer the peppers and onions to the plate.

Then add wine to the same pan and cook as some of the alcohol evaporates, about 1 minute, stirring and scraping up the browned bits on the bottom.

collage of adding wine to the skillet and the steam rising from the wine

Return your vegetables and sausages along with any juices to the pan. Finally, stir to coat all the sausages, peppers, and onion with the wine sauce until heated through about 3 more minutes.

finished skillet of sausage, peppers, and onions

And boom! It’s done.

There you have it, a colorful sausage and peppers for your table tonight. Armed with these flavorful ingredients and the know-how, you’re all set to create a mouthwatering masterpiece in your own kitchen.

Serving suggestions

Sausage and peppers go well with a crisp green salad. If you’re not low carb, serve with crusty garlic bread, your favorite gluten free pasta, rice, or as a topping for sandwiches on Against the Grain rolls.

Cap off your dinner with a sweet treat from my gluten free dessert collection—such as my refreshing sugar free Strawberry Granita!

Pro tips and recipe notes

Can I use other types of oil besides olive? While I use extra-virgin olive olive, you can also use other high-quality cooking oils like avocado oil or coconut oil.
Can I use frozen peppers for this recipe? I have not tried frozen peppers, but they should be o.k. To save time, you may also be able to find pre-sliced peppers and onions in the produce department of your grocery store.
How can I add extra flavor to the dish? You can add red pepper flakes, or fresh herbs like basil or oregano during cooking for added flavor. Or even, chopped jalapeños for a spicy kick.
Can I use a different type of sausage? Yes, you can experiment with different types of sausages like chorizo, bratwurst, or chicken sausage for a unique twist.
Can I make this recipe ahead of time? Yes, you can prepare the sausage and peppers in advance and reheat when needed. Store them in an airtight container in the refrigerator.
How do I store leftovers? Allow the sausage and peppers to cool before storing in an airtight container in the refrigerator for up to 3-4 days or in the freezer for 2-3 months.

Go ahead, fire up that stove, and savor every bite of your homemade gluten-free sausage and peppers.

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