Sausage and Spiralized Pepper Ragu

gluten freemeat & poultrypaleo
Sausage and Spiralized Pepper Ragu

Use your spiralizer to spiralize your peppers and onions to make this quick and easy sausage and peppers ragu.

Sausage and Spiralized Pepper Ragu

One of my favorite meals to make during the summertime is grilled chicken sausage with spiralized bell peppers and onions sauteed with a marinara sauce and some dried Italian herbs. I usually serve it over brown rice or quinoa with a side salad.

This is a stovetop version, making it into a simple weeknight meal that’s high in protein and fiber and low in carbs – and a fun way to use your spiralizer!

If you are looking for weeknight meal inspiration, this is it – it’s very meal-prep friendly too, because the bell peppers, onions, and sausage reheat well.

Sausage and Spiralized Pepper Ragu

For something heartier, add some roasted potatoes (or spiralize them!), brown rice, or your favorite whole grain – couscous works well here, too. However you have it, you’ll be impressed with how easy it is to make!

And if you’re not subscribed to the Inspiralized newsletter, I’m doing a fun collaboration with Cali’flour Foods (the makers of an amazing thin crust cauliflower pizza!) and giving away copies of my cookbooks and an Inspiralizer! You can subscribe here to get notified once the giveaway goes live!

Sausage and Spiralized Pepper Ragu

I hope everyone’s enjoying the final hours of their weekend (if you’re reading this live!) and if you’re meal planning for the week, add this to your list!

Watch our videos to learn how to spiralize peppers and onions using the Inspiralizer and subscribe to our YouTube channel to watch more videos:


Nutritional Information & Recipe

Sausage and Spiralized Pepper Ragu

Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • 1 tablespoon extra virgin olive oil + more to drizzle
  • 2 hot Italian sausage links
  • 2 sweet Italian sausage links
  • 2 red bell peppers
  • 1 yellow bell pepper
  • 1 green bell pepper
  • 1 onion Blade A, noodles trimmed
  • salt and pepper
  • 1 tablespoon minced garlic
  • 2 tablespoons tomato paste
  • 1 cup chicken broth low sodium
  • ¼ teaspoon red pepper flakes
  • 6 cups mixed greens
  • 1 lemon quartered into 4 wedges


  • Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the sausages to the skillet and cook until browned, 5-7 minutes. Transfer the sausage to a plate and immediately add in the bell pepper and onion noodles. Season with salt and pepper and cook for about 5 minutes or until browning. Add the garlic and stir until fragrant, about 30 seconds. Add the tomato paste and stir well to coat the vegetables. Add the sausages back to the skillet with 1 cup of the broth, red pepper flakes and bring to a boil. Reduce the heat to medium-low and let simmer for 5 minutes. Let simmer until slightly thickened, about 7 minutes.
  • Once sausage and peppers are done, garnish with parsley and divide into bowls and serve alongside the greens and garnish with greens with a drizzle of olive oil and squeeze of a lemon wedge. Serve.

Sausage and Spiralized Pepper Ragu

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Bridgette says:
Very good. I added a spiralized zucchini too.
melissa says:
what blade do we use for the peppers?
Carly Glazer says:
Hi Melissa! Use Blade A to slice them evenly!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.