Ingredients
Scale
- 1 lb Italian sausages (sweet, mild, or hot links)
- 2 large bell peppers (red, green, or yellow), sliced into strips
- 1 large yellow onion, sliced into wedges
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: Hoagie rolls or cooked rice for serving
Instructions
- Wash your bell peppers and remove the seeds and ribs. Slice them into half-inch wide strips. Peel the onion and cut it into wedges or thick slices. Try to keep the sizes consistent so they cook evenly in the air fryer basket. Place all the vegetables into a large mixing bowl.
- Drizzle the olive oil over the peppers and onions. Sprinkle in the dried oregano, garlic powder, salt, and black pepper. Toss everything together until the vegetables are well-coated with the oil and spices. This ensures the vegetables soften and brown beautifully without burning.
- Preheat your air fryer to 380°F (190°C) for a few minutes. Place the seasoned peppers and onions into the bottom of the air fryer basket. Lay the sausage links directly on top of the vegetable bed. Do not crowd the basket too much; if you have a small air fryer, you may need to cook in two batches to ensure proper air circulation.
- Cook the mixture at 380°F for 15 to 18 minutes. Halfway through the cooking time, use tongs to shake the basket and flip the sausages. This helps the peppers cook evenly and gives the sausages a uniform brown color. The dish is done when the sausages reach an internal temperature of 160°F and the vegetables are tender with charred edges.
- Remove the basket from the air fryer and let the sausages rest for 2 to 3 minutes before slicing. This keeps the juices inside the meat. Serve the sausages and peppers inside toasted hoagie rolls, over a bed of cauliflower rice, or alongside creamy polenta.
- Cook Time: 25 minutes