Grilled Italian Sausage with Sweet Peppers and Onion
Prep time
Cook time
Total time
Hot off the grill, these juicy, slightly spicy Italian sausages with tender, smoky sweet peppers and onion will have your mouth watering in anticipation. High quality ingredients, fresh from the farmer's market, make a delicious low carb meal in less than 30 minutes!
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 1 pound Italian sausages, raw, sweet or spicy (no added sugars or fillers)
  • 1 medium sweet onion
  • 1 large green bell pepper
  • 1½ large red bell pepper
  • 1 tablespoon avocado oil, divided
  • sea salt and freshly ground black pepper
  1. Preheat your grill over high heat while you prep the sausage and vegetables.
  2. Place the sausages in a single layer on a large sheet of heavy duty foil. Wrap snugly and fold the edges of the foil to crimp. Set packet aside.
  3. Rinse the peppers, slice in half lengthwise, and remove stems and seeds. Peel onion and trim the ends to create a flat surface before inserting three bamboo skewers, evenly spaced. Slice the onion between the skewers. This will give you three thick slices of onion, each held together with a skewer.
  4. Brush the vegetables with 2 teaspoons of avocado oil and season with salt and pepper. Place the grill topper on the preheated grill for 2 to 3 minutes. Using tongs, arrange the peppers and onion on the pan. Close the lid and grill each side for about 5 minutes to develop some charring and blisters.
  5. Transfer the vegetables to a cutting board to cool slightly. Place the foil packet of sausages on the grill to partially cook by steaming.Close the lid to keep the temperature up and let the sausages cook for about 4 mintues before turning and repeating on the other side.
  6. While the sausages are par-cooking, slice peppers into strips. Remove the skewers from the onion slices and cut slices crosswise to separate into strips. Spread the vegetables out on a small (quarter-size) sheet pan greased with the remaining 1 teaspoon of avocado oil.
  7. Remove the grill topper pan (carefully!), unwrap the sausages from the foil, and place them on one side of the grill. Lay the small sheet pan on the other side of the grill, close the lid, and let everything develop more color and finish cooking, turning the sausages and stirring the peppers and onion every few minutes to keep them from burning.
  8. Serve immediately. Leftovers can be kept, tightly covered, for up to 5 days in the refrigerator, or up to 6 months in the freezer.
Nutritional info* per serving: 477 cal, 39.4 g total fat (79%), 12.6g total carbs, 2.7 g fiber, 9.9 g net carbs, and 17.8 g protein.

*I use Living Cookbook 2015, along with package information and data from, to calculate the nutritional information for my recipes. Thus, I can make no guarantees as to the accuracy.
Recipe by Low Carb Sisters at