Sausage and Peppers Recipe (Greek Spetzofai)
, Published Aug 26, 2025
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This Greek sausage and peppers recipe – Spetzofai – is hearty, smoky and simmered in a rich tomato sauce. Perfect with crusty bread, over rice or a side of fries, this one-pot wonder brings Mediterranean comfort straight to your table.
Spetzofai – sausage and peppers stew – is one of those Greek dishes that is absolutely bursting with flavor! Juicy smoky sausages, sweet and spicy peppers cooked a rich tomato sauce – rustic simple and super tasty! It’s the kind of dish you’ll find served in in tavernas as a mezze — but it’s just as easy to recreate in your own kitchen.
Why You’ll Love It
- Absolutely packed with flavor
- One-pot, fuss-free comfort food
- Customizable — use your favorite sausage and peppers
- Perfect as an appetizer or main course
- Great make-ahead dish, tastes even better the next day
Recipe Origins
Spetzofai (Σπετζοφάι) originates from the Pelion area in Thessaly, Central Greece, which is known for its robust dishes. Traditionally, this recipe is prepared using local country sausages (horiatiko loukaniko) and a variety of peppers that thrive in the region.
The term “spetzofai” is thought to come from the Italian word “spezzatino,” which means “stew,” highlighting the long-standing culinary connections between Italy and Greece. Today, it remains a beloved taverna menu item – simple, satisfying, and ideal for serving a large group with ease.
This easy sausage and peppers recipe is loaded with texture and perfectly balances sweet, smoky, spicy and salty elements. And while in Greece you normally serve it as part of a mezze spread with plenty of bread for dipping, it is just as delicious served over pasta, rice or mashed potatoes as a hearty main.
What You’ll Need
- Sausages – If you can find spiced Greek loukaniko then you will most closely achieve the authentic flavor of this Greek recipe. If this is not available then any good-quality pork sausage with a hint of spice will work.
- Peppers – A mix of red, yellow and green peppers add sweetness, color and spice. Add some spicy ones if you like a bit of heat in your cooking.
- Tomatoes – Both fresh and canned simmer down into a rich sauce that coats every bite.
- Garlic – The aromatic base that builds flavor.
- Virgin Olive Oil – Can’t picture any Greek dishes without a generous amount of olive oil! Add as much as you like but don’t be stingy.
- Ouzo, Tsipouro, Tequila or Mezcal – This dish is sometimes flambéed for a bit of drama and added flavor! This is completely optional, but really does add a little added flair 🙂
- Salt, pepper, sweet and hot paprika and red pepper flakes to season.
- And finally a little vinegar and sugar to balance the sauce’s acidity.
How to Make this Greek Sausage and Peppers Recipe
- Heat olive oil in a large skillet and sauté the peppers and sliced garlic for 5-10 minutes, or until they start to soften.
- In the same pan, push the peppers aside, add the sliced sausages and cook until they are colored on both sides.
- Add the seasoning, vinegar and sugar. Stir in the fresh sliced tomatoes and cook until they start to soften.
- Add the canned tomatoes and simmer, stirring often, until the sauce has thickened and peppers are completely soft. Add a little water if the pan is getting too dry.
- Drizzle with ouzo (or similar) if using and set alight to blister the peppers and add a hint of smokiness. The alcohol will burn out fairly quickly but stand back just in case!
- Taste, adjust seasoning and sprinkle with fresh thyme or oregano and pinch red pepper flakes.
Substitutions and Variations
- Sausage – Try sweet Italian sausage, Spanish chorizo, kielbasa or even chicken or turkey sausage for a lighter option. You can also try mixing two different sausage varieties – I like adding smoked sausages.
- Peppers – Green long peppers are used in Greece but I haven’t been able to find them anywhere else! They look like Anaheim peppers and are mildly spicy. You can use whatever varieties are available to you, picking mostly sweet peppers and adding a few hot ones for a kick if you like!
- Upping the vegetables – make this stew even heartier by adding sliced onion, zucchini and even eggplant. The vegetables need to cook down until very soft, almost melting into the sauce.
Leftovers and Storage
Store cooled leftovers in an airtight container for up to 5 days. The flavors intensify over time so this dish actually tastes even better as leftovers. You can also freeze, in portions, for up to 2 months. Defrost overnight in the fridge before reheating on the stove until piping hot.
Serving Suggestions
Spetzofai is best served warm, with plenty of crusty bread to mop up the sauce. It also pairs beautifully with fluffy rice, creamy orzo, mashed potatoes, or fried potatoes (patates tiganites).
For a true feast, serve alongside kolokithokeftethes, Greek salad, dolmades, horiatiko psomi, tzatziki and a glass of ouzo or tsipouro.
Spetzofai is the kind of dish that proves how simple ingredients can make the most memorable meals. If you give this rustic Greek stew a try, please leave a comment and rating below — I’d love to hear how it turned out for you! Don’t forget to tag me on @Instagram or TikTok if you share your Spetzofai creations.
Greek Sausage and Peppers Recipe (Spetzofai)
Video
Equipment
Ingredients
- 4 tbsp virgin olive oil , or more as needed
- 3 green peppers , sliced
- 2 red bell peppers , sliced
- 2 yellow bell peppers , sliced
- 1 spicy green pepper , sliced (optional)
- 4 cloves garlic , sliced or chopped
- 1 pound (450g) pork sausage, sliced see notes
- 1 cup (150g) cherry tomatoes , halved
- 1 tsp salt
- ⅓ tsp black pepper
- 1 tsp sweet paprika
- ⅓ tsp hot paprika
- 1 tsp sugar
- 1 tbsp apple cider vinegar
- 14 oz (400g) canned tomatoes, , fire roasted tomatoes are ideal
- ⅓ tsp red pepper flakes or to taste
- 2 tbsp ouzo or tequila (optional)
- salt and pepper , to taste
- fresh thyme or oregano , to garnish
Instructions
- Heat olive oil in a large skillet and sauté the peppers and sliced garlic for 5-10 minutes, or until they start to soften.4 tbsp virgin olive oil, 3 green peppers, 2 red bell peppers, 2 yellow bell peppers, 1 spicy green pepper, 4 cloves garlic
- In the same pan, push the peppers aside, add the sliced sausages and cook until they are colored on both sides.1 pound (450g) pork sausage, sliced see notes
- Add the seasoning, vinegar and sugar. Stir in the fresh sliced tomatoes and cook until they start to soften.1 cup (150g) cherry tomatoes, 1 tsp salt, ⅓ tsp black pepper, 1 tsp sweet paprika, ⅓ tsp hot paprika, 1 tsp sugar, 1 tbsp apple cider vinegar, ⅓ tsp red pepper flakes
- Add the canned tomatoes and simmer, stirring often, until the sauce has thickened and peppers are completely soft. Stir in a little water, as needed, if the pan is getting too dry.14 oz (400g) canned tomatoes,
- Drizzle with ouzo (or similar) if using and set alight to blister the peppers and add a hint of smokiness. The alcohol will burn out fairly quickly but stand back just in case!2 tbsp ouzo or tequila
- Taste, adjust seasoning and sprinkle with fresh thyme. Serve hot with plenty of bread for dipping or spoon over pasta or rice.salt and pepper, fresh thyme or oregano
Notes
- Note 1 – Try sweet Italian sausage, Spanish chorizo, kielbasa or even chicken or turkey sausage for a lighter option. You can also try mixing two different sausage varieties – I like adding smoked sausages.
- Note 2 – Green long peppers are used in Greece but I haven’t been able to find them anywhere else! They look like Anaheim peppers and are mildly spicy. You can use whatever varieties are available to you, picking mostly sweet peppers and adding a few hot ones for a kick if you like!
- Upping the vegetables – make this stew even heartier by adding sliced onion, zucchini and even eggplant. The vegetables need to cook down until very soft, almost melting into the sauce.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
