Loaded Italian Sausages are topped with seared peppers and onions plus gooey melted mozzarella cheese. This low carb dinner is mouthwatering!
One of my favorite recipes! … I’ve shared the recipe with friends and they say it’s now in their regular rotation. …. For me, this tastes similar to pizza without the crust. So good and so easy modify based on the ingredients you have on hand.”
I don’t specifically aim to eat low carb in addition to gluten free, but when it tastes as good as Loaded Italian Sausages, it’s an easy choice + win/win!
These ooey-gooey, cheese and pepper-smothered sausages are loaded with decadent flavor, but take minutes to assemble using a handful of everyday ingredients.
They taste like Italian Sausage and Pepper Sandwiches because that’s exactly what they are – minus the bun!
Loaded Italian Sausages
Italian sausage links are butterflied, seared in a skillet until golden brown, then transferred to a baking sheet. Chopped peppers, onions, and mushrooms are sauteed in the same skillet then hit with fresh garlic and a drizzle of balsamic vinegar before being scooped on top of the sausages.
Everything’s blanketed in shredded mozzarella then baked until melted and bubbly. They’re as delicious as they sound!
Recipe Notes
This recipe is a cinch to pull together, but keep these notes in mind prior to cooking:
- Lighten up: feel free to use Italian turkey sausage if you want a slightly lighter take on this dish.
- Casings on: there’s no need to remove the casings from the Italian sausages before cooking.
- Meal prep: this is a great dish to meal prep. Chop all the vegetables and butterfly the sausages ahead of time so that you can start immediately cooking when you’re ready to eat.
- Side dish idea: this dish pairs well with a side salad or roasted vegetable, though would also be delicious served with pasta or roasted spaghetti squash and marinara sauce.
Alright, who’s hungry?!
Pair with Roasted Spaghetti Squash
How to Make this Recipe
Step 1: Butterfly then sear the sausages.
Start by heating a large skillet over medium-high heat. Spray with nonstick spray then place butterflied sweet or hot Italian sausages into the bottom, cut side down.
To butterfly a sausage, slice into them lengthwise with a knife without cutting all the way through, then pull the sausages apart slightly and press to flatten.
Sear until the bottom side is golden brown and sizzling then flip and sear for 1 more minute.
Transfer the sausages to a foil-lined, non stick sprayed baking sheet then set aside.
Step 2: Saute the vegetables.
Turn the heat under the skillet down to a touch above medium then add a drizzle of extra virgin olive oil. Once hot, add chopped red and green peppers, plus a chopped yellow onion. Season with homemade seasoned salt plus pepper then saute until the peppers begin to soften and caramelize, about 5 minutes.
Next add sliced mushrooms then, when they release their liquid, season with more seasoned salt and pepper. Once the vegetables are nearly tender add minced garlic then saute until very fragrant. Lastly, add a few splashes of balsamic vinegar then stir to combine.
The vinegar gives the vegetables a burst of bright flavor, but won’t make them taste sour.
Step 3: Cover with cheese and bake.
Scoop the vegetables on top of the seared sausages then blanket with shredded mozzarella cheese on top.
Bake at 350 degrees for 12-15 minutes, or until the cheese has melted. That’s all she wrote!
Scoop onto plates then pair with a fresh salad or roasted vegetable to round out the meal. I hope you love these luscious, loaded sausages – enjoy!
More Italian-Inspired Favorites
- Crispy Gluten-Free Chicken Cutlets
- Crock Pot Sausage and Peppers
- Sausage and Pepper Ring Mini Meatballs
- Sheet Pan Mediterranean Shrimp and Vegetables
- Italian Sausage and Peppers Cheeseburgers
- Sheet Pan Sausage and Peppers
- One Pan Sausage and Peppers Pasta
Ingredients
- 4 sweet or hot Italian sausage links, uncooked, butterflied
- 1 Tablespoon extra virgin olive oil
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 yellow onion, diced
- homemade seasoned salt and pepper, see notes
- 8 oz mushrooms, sliced
- 2 cloves garlic, pressed or minced
- 1 Tablespoon balsamic vinegar
- 6 oz shredded mozzarella cheese
Directions
- Preheat oven to 350 degrees then line a baking sheet with foil, spray with nonstick spray, and set aside.
- Heat a large skillet over medium-high heat. Spray with nonstick spray then add sausages cut side down and sear until golden brown, 5 minutes. Flip then sear for 1 more minute. Transfer sausages to prepared baking sheet then set aside.
- Turn heat down to a touch above medium then add oil. Once hot, add bell peppers and onion, season with seasoned salt and pepper, then saute until vegetables begin to soften and get a little bit of color, 5 minutes. Add mushrooms then saute until all the vegetables are tender, adding more seasoned salt and pepper after the mushrooms release their liquid. When the vegetables have a few minutes left, add garlic then saute until very fragrant. Add balsamic vinegar then stir to combine.
- Scoop vegetables on top of seared sausages then sprinkle cheese on top. Bake for 10-12 minutes or until cheese is fully melted then serve.
Notes
- Click here for my Homemade Seasoned Salt recipe.
- Slightly adapted from LowCarbStateofMind.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
This is da bomb! I made it last year and LOVED it. I am now doing Atkins and so very excited to find out that all of the ingredients are on the “acceptable foods” list. It’s a keeper, Kristin!
Woo – always a good feeling to find out a recipe is a good fit!
Has anyone tried freezing these? Cooking for one and wondering if I should make a bigger batch or not!
This recipe made plain sausages incredible! This will become a routine recipe. Thanks for sharing!
Woo! So glad you enjoyed the recipe, Terry! Thank you so much for your feedback and recipe rating!
Loved the recipe Kristin! I feel the quality of sausage is vital to this dish. I like to use Kielbasa because of its mild, sweet and smoky flavor.
I literally made this last night from that TikTok video! Absolutely loved it. I think next time I’d like to try adding some of my homemade tomato sauce. Thanks for the recipe. I totally get that this is a food blog but I wouldn’t be sad if you posted office pics. put them on hoagie buns, and toasted. So good.
Made this tonight over rice. Everyone loved it!
I think next time I’d like to try adding some of my homemade tomato sauce. Thanks for the recipe – it’s definitely a keeper!!
So glad to hear it, Loretta! Yes, I’ve had visions of pairing this with a small plate of pasta and marinara. YUM!!
Made these tonight for supper, but we’re sandwich eaters so I just made it exactly as above, but put them on hoagie buns, and toasted. So good!!
YUM! Love the twist, Jolene!
Hi. Made this recipe for dinner last night for my wife and I. It was delicious. We both loved it. This would be a good meal for a crowd. It’s a keeper.
Love, love, LOVE this! I made a couple of adjustments per my preference.
How funny! I literally made this last night from that TikTok video! Absolutely loved it!!
Oh my gosh, too funny! I saw it and had to make it immediately!!
Soooo I totally get that this is a food blog but I wouldn’t be sad if you posted office pics. We’ve been in our upgrade home for 2 years and I STILL feel like it’s unfinished as far as decor goes.
A decorator I am NOT! ? Though I’ll see what I can do. ?
Read my mind – I made sheetpan Italian sausage, peppers, onions and potatoes last night. (ours had Italian herbs seasoning added and it smelled like a pizzeria around here!) So good but I was wishing I’d made it lower in carbs and my son told me it needed cheese. So, I’ll be using your recipe next time! Thank you!
Perfect! I love the addition of potatoes…
These look AMAZING and I am suddenly very hungry.
Yass! I can relate! I hope you love the dish, Beth!