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Sausage and Peppers {Gluten Free}

Sausage and Peppers

Sausage and Peppers {Gluten Free}

I adore two things: quick meals AND delicious meals. This sausage and peppers is check and CHECK! Plus, I got a great deal on Applegate sausage over at Sprouts yesterday + wanted to use them immediately. I served the sausage + peppers over rice.

You can use ANY type of sausage that you like in this recipe. Mine was Applegate Mild Italian Sausage, but I’ve also used grass-fed polish sausage before too. Use whatever you like! This happily fed us as a family of four, except I got the occasional groan from my 7-year-old of having peppers. He isn’t too big of a fan. Sorry, not sorry! Mama isn’t a restaurant!

Not shown in the picture, but I also topped some grass-fed cheese on the finished product. I think it just makes it SO damn good. Of course, that is if you feel okay with a good quality dairy! Another option is that you can also top with goat milk cheese, which is another delight! This can be easier to digest than cow’s milk.

When you make our sausage + peppers, tag us on Instagram + Facebook @nuvitruwellness, so we can see your creation!

If you like this for a fast weeknight dinner, try our Asian beef bowl! So much flavor!!

quick sausage and peppers

Quick Sausage + Peppers

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes


  • 12 Oz Sausage Sliced. *Use organic + uncured, like Applegate or Pederson's Farms
  • 1 Orange Pepper Chopped
  • 1 Green Pepper Chopped
  • 1 Onion Small, Chopped
  • 3 Tbsp Grass-Fed Butter
  • 1/2 Tsp Garlic Powder
  • 1 Cup Bone Broth
  • 1 Tsp White Wine Vinegar
  • Salt + Pepper To Taste


  • Heat up 2 tbsp of grass-fed butter on a skillet that is on medium heat.
  • Once the butter is melted, put the sliced sausage in the pan. You'll want to get the sides of the sausage pretty brown before adding anything else.
  • Once the sausage is browned, add in the other 1 tbsp of grass-fed butter and the chopped peppers + onions. Sautee this until soft.
  • Once peppers + onions are soft, add in the garlic powder, s+p, bone broth, and white wine vinegar. Mix well.
  • Cook everything in the pan for another 7 minutes, so the bone broth can reduce down to half.
  • Serve over rice! Enjoy!
Avatar for Lahana Vigliano
Lahana Vigliano

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. She has her Bachelor's Degree in Nutrition Science and Masters Degree in Nutrition Science and Functional Medicine. She is currently pursuing her doctorate degree in Clinical Nutrition. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@nuvitruwellness).