Blackstone Sausage & Peppers

Need a tasty meal in a hurry? This outdoor griddle version of an Italian classic is flavorful, easy, and perfect over pasta or rice. It’s loaded with chunks of sausage, plenty of peppers, and just the right amount of spice. Fire up the griddle and make Blackstone Sausage & Peppers today!

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Love meaty meals that don’t take all day to cook? This Blackstone Sausage & Peppers recipe is always a hit! It’s bold, meaty, and loaded with colorful peppers. Not only does it cook from start to finish in about 20 minutes, but when you use your outdoor griddle, there’s no mess, heat, or smell in the kitchen.

Ready for a meaty meal that’s seriously big on flavor? Fire up your flattop griddle and make easy sausage and peppers today!

Ingredients

• Italian sausage – Cut into chunks. Sweet or hot Italian sausage both work. I use a mix of both for layered flavor. Don’t use lean sausage—it’ll dry out during cooking.
• Onion – Yellow or white onion works. Red onion is too sweet for this dish. Slice into thick rings so they hold their shape.
• Garlic – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can turn bitter when cooked.
• Bell peppers – 1 red, 1 yellow, 1 orange, seeded and cut into strips. The mix of colors adds sweetness and visual appeal. Green peppers work but are more bitter.
• Italian seasoning – I look for a salt-free, sugar-free blend, but use what you have on hand.
• Salt and pepper – Season to taste.
• Fresh parsley – Fresh parsley only. Dried parsley won’t add the same bright finish. Flat-leaf parsley has the best flavor.

How to Make The Best Blackstone Sausage & Peppers

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by preheating your Blackstone griddle or outdoor flat-top griddle to medium-high heat. Add the oil to one section of the hot griddle. Slice the sausage into bite-sized pieces and add them to the oiled section of the griddle.

Cook the sausage, moving the pieces around with a griddle spatula as needed, until they begin to brown and cook through evenly.

When the sausage is nearly cooked, add the onion and garlic to the griddle.

Continue cooking and stirring until the onion begins to soften and the garlic becomes fragrant.

Add the sliced peppers and seasoning to the sausage mixture.

Cook for 2 to 3 minutes, or until the peppers are tender-crisp.

Season with salt and black pepper to taste.

Scoop everything off the griddle and transfer to a serving platter.

Serve hot and enjoy.

Chef Jenn’s Tips

• If your griddle is large enough, you can start the onions cooking in their own spot on the griddle, then mix them into the sausage before seasoning.
• Cutting the sausage into bite-sized chunks will help them cook quickly and make it easy to eat.
• You can use any kind of sausage.
• Switch up the flavors! Try bratwurst sausage with a sprinkle of paprika and a pinch of caraway seeds, or try Cajun flavors with andouille sausage and Cajun seasoning.

Make It A Meal

Wondering what to serve with Blackstone Sausage & Peppers? This easy recipe pairs so nicely with a variety of sides. I like serving it with pasta (penne or rigatoni are great), but you can also serve it with rice, orzo, or for a low-carb sausage and peppers dinner, zucchini noodles or eat it like it is. If you want more of a side dish, Orzo with Spinach and Tomatoes would pair nicely with it, as would Grilled Bread with Ricotta and Tomatoes. For dessert, get a taste of this Peanut Butter Cookie Dough.

Storage

Store any leftover Blackstone Sausage & Peppers in an airtight container in the fridge for 2-3 days.