I absolutely love sharing this Sausage and Peppers Skillet Recipe because it’s one of those meals that’s both comforting and quick to whip up on busy weeknights. When I first tried this, I was blown away by how simple ingredients—sausage, bell peppers, and onions—combine into something so flavorful and satisfying. Plus, it only takes about 30 minutes from start to finish, which means you can get dinner on the table without stressing.
You’ll find that this Sausage and Peppers Skillet Recipe is incredibly versatile. Whether you’re feeding the family or need a hearty meal just for yourself, it works beautifully all year round. The mix of vibrant peppers and juicy sausage cooks up perfectly in one pan, meaning fewer dishes to wash. I promise, once you try it, it’ll become a go-to in your weekly rotation.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just about 30 minutes, perfect for busy nights when time is tight.
- One-Pan Wonder: Everything cooks in a single skillet, making cleanup a breeze.
- Flavor-Packed: The sausage brings savory, sometimes spicy depth, balanced perfectly by sweet peppers and aromatic onions.
- Flexible Ingredients: You can swap sausages or veggies based on what you have or prefer.
Ingredients You’ll Need
The magic behind this Sausage and Peppers Skillet Recipe lies in simple, fresh ingredients working together. Choose good-quality sausage and fresh, crisp peppers for that perfect balance of flavors and texture.
- Olive oil: I use extra virgin for the best flavor and healthy fats.
- Andouille sausage: This smoky, slightly spicy sausage adds a fantastic kick; but feel free to pick your favorite kind.
- Red bell pepper: Adds sweetness and vibrant color.
- Yellow bell pepper: Another sweet and crunchy element; mixes nicely with the red pepper.
- Yellow onion: Provides a natural sweetness and aroma that rounds out the dish.
- Italian seasoning: A quick blend of herbs that enhances the veggies perfectly.
- Garlic: Freshly minced or pressed; don’t skip this for that garlicky punch.
- Salt and freshly ground black pepper: Essential for balancing and enhancing all flavors.
- Red pepper flakes (optional): If you love a bit more heat.
- Green onion: Freshly sliced for garnish and a mild onion crunch.
- Fresh parsley or basil: Adds a pop of color and fresh herbal notes.
Variations
I love customizing this recipe based on what’s in my fridge or mood I’m craving. You can easily personalize the sausage and peppers skillet recipe to keep it fresh and exciting every time you make it.
- Vegetable swaps: Once I swapped bell peppers for zucchini and mushrooms and loved how it added earthiness – perfect for cooler months.
- Protein changes: Tried turkey sausage to lighten things up, or chicken sausage for a milder flavor—both worked beautifully.
- Spicing it up: Sometimes I throw in extra red pepper flakes or smoked paprika for a smoky, spicy touch.
- Make it vegan: Use plant-based sausages and substitute olive oil with vegan butter for a cruelty-free version.
How to Make Sausage and Peppers Skillet Recipe
Step 1: Brown those sausages to perfection
Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced sausage rounds, making sure they’re spread in a single layer and not crowded. This helps them brown beautifully instead of steaming. Cook for about 5 to 6 minutes, turning occasionally until each piece is nicely browned on both sides and has that irresistible caramelized crust. Then, remove the sausage from the skillet and set it aside—don’t skip this step since it locks in the rich flavor.
Step 2: Sauté the peppers and onions
Turn your heat up just a bit to medium-high and add the remaining tablespoon of olive oil to the skillet. Toss in the red and yellow bell peppers along with the thinly sliced onion. Sprinkle the Italian seasoning over the veggies to infuse them with those classic herb flavors. Stir frequently, cooking for about 4 to 5 minutes, or until the veggies are crisp-tender—still vibrant but soft enough to melt in your mouth.
Step 3: Garlic and seasoning hit the stage
Add the minced garlic to the skillet and toss together with the peppers and onions. The garlic only needs about a minute to release its fragrance; watch carefully so it doesn’t burn. Season everything with salt and freshly ground black pepper to taste—this is when the flavors really pop inside your pan.
Step 4: Bring it all back together
Return the browned sausage to the skillet, stir everything together, and cook for an additional minute just to warm through. Give it a taste to see if you need more salt, pepper, or even a pinch of red pepper flakes if you want extra heat. Once you get the perfect balance, you’re ready to plate.
Pro Tips for Making Sausage and Peppers Skillet Recipe
- Use thin slices of sausage: I’ve found cutting sausage between ⅛-inch and ¼-inch lets it crisp up nicely without drying out.
- Don’t overcrowd the pan: Cooking in batches if needed ensures better browning and deeper flavor.
- Fresh garlic is key: Pre-minced garlic doesn’t quite give the same aroma; pressing or mincing fresh garlic makes a huge difference.
- Adjust seasoning at the end: I always taste near the end to make sure salt and pepper are just right—seasoning is personal, so trust your palate.
How to Serve Sausage and Peppers Skillet Recipe
Garnishes
I like to finish this dish with a sprinkle of sliced green onions and some fresh chopped parsley or basil. The herbs brighten up the plate and add fresh pops of color that make the meal feel extra special. If you’re a fan of heat, tossing on a few red pepper flakes when serving adds an inviting kick that wakes up your taste buds.
Side Dishes
My family goes crazy for pairing this skillet with warm crusty bread—the kind you can use to scoop up those tasty juices. It also pairs beautifully with rice, egg noodles, or even creamy polenta for a hearty, satisfying meal. On lighter days, a simple green salad or steamed broccoli rounds out the plate nicely.
Creative Ways to Present
For special occasions, I like to serve the sausage and peppers over baked parmesan polenta squares or even spooned into toasted baguette halves for a fun, casual appetizer. Sometimes we jazz it up with a sprinkle of grated mozzarella or provolone melted on top before serving. Trust me, guests love this fresh spin!
Make Ahead and Storage
Storing Leftovers
After dinner, I usually let the leftovers cool completely before transferring them to an airtight container. Stored in the fridge, they stay delicious for up to 3-4 days. This makes it super convenient to enjoy during the week without cooking again.
Freezing
I’ve frozen this sausage and peppers skillet successfully by portioning it into freezer-safe containers. It’s a perfect meal to prep in advance—just thaw overnight in the fridge, and you’re good to go. The flavors hold up well, though the peppers can be a bit softer after freezing.
Reheating
When reheating leftovers, I prefer to warm them gently on the stovetop over medium-low heat to keep the sausage juicy and veggies tender but not mushy. Microwaving works fine too—just heat in short intervals and stir between to keep everything evenly heated.
FAQs
-
Can I use other types of sausage for this Sausage and Peppers Skillet Recipe?
Absolutely! While I often use andouille sausage for its smoky, spicy flavor, you can easily swap it out for Italian sausage, bratwurst, chorizo, or even turkey kielbasa if you want something lighter. Each type brings a little something unique, so feel free to experiment.
-
What vegetables can I substitute if I don’t like bell peppers?
If bell peppers aren’t your favorite, try using green beans, zucchini, mushrooms, or even broccoli. These veggies hold up well when sautéed and complement the sausage beautifully. Just adjust the cooking time a bit depending on what you choose to keep everything crisp and tender.
-
Is this recipe suitable for meal prep?
Yes! This Sausage and Peppers Skillet Recipe is fantastic for meal prep since it stores well in the fridge and even freezes nicely. Preparing a batch on the weekend and portioning it out makes busy weekdays so much easier.
-
How do I get the best flavor from the sausage?
To maximize flavor, brown the sausage slices in a single layer without overcrowding the pan. This caramelization creates that delicious depth of flavor you want. Removing the sausage before cooking the vegetables also prevents overcooking and preserves its juicy texture.
Final Thoughts
I have to say, this Sausage and Peppers Skillet Recipe is one of those comforting dishes that always feels like a warm hug after a long day. It’s simple to make but delivers complex, crowd-pleasing flavors that you and your loved ones will keep asking for. So next time you’re wondering what to cook, grab those sausages and peppers and give this recipe a try—you won’t regret it!
Print
Sausage and Peppers Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Sausage and Peppers Skillet is a flavorful and easy-to-make dish featuring smoky and spicy andouille sausage cooked with colorful bell peppers and onions. This one-pan meal is perfect for a quick weeknight dinner, combining bold seasonings and fresh herbs for a satisfying and hearty entrée.
Ingredients
Sausage and Vegetables
- 2 tablespoons olive oil, divided
- 12 to 14 ounces andouille sausage, cut into thin rounds (1/8-inch to 1/4-inch thickness)
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 small yellow onion, cut into thin strips
Seasonings & Garnishes
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced or pressed
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon red pepper flakes (optional)
- 1 green onion, sliced, for garnish
- Fresh chopped parsley or basil, for garnish
Instructions
- Heat Oil and Brown Sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced andouille sausages and cook them until browned on all sides, about 5 to 6 minutes. Remove the sausages from the skillet and set aside.
- Cook Peppers and Onions: Increase heat to medium-high, add the remaining 1 tablespoon of olive oil to the skillet. Add the red and yellow bell peppers and yellow onion strips to the skillet. Season them with Italian seasoning. Cook for 4 to 5 minutes or until the vegetables are crisp-tender.
- Add Garlic and Seasonings: Stir in the minced garlic, then season with salt and freshly ground black pepper to taste. Continue cooking for an additional 1 minute to allow the flavors to meld.
- Combine Sausage and Vegetables: Return the browned sausage to the skillet with the vegetables. Cook together for 1 minute, just until the sausage is heated through.
- Adjust Seasoning and Garnish: Taste and adjust salt and pepper as needed. Garnish with optional red pepper flakes, sliced green onions, and freshly chopped parsley or basil.
- Serve: Serve the sausage and peppers hot on their own or over rice or noodles if desired.
Notes
- On the Grill: This dish can be cooked on a grill using a topper, griddle, or slotted skillet to impart a smoky flavor while preventing food from slipping through the grill grates.
- Introduce Other Veggies: Substitute or add vegetables like green beans, broccoli, squash, mushrooms, or any preferred veggies to customize the dish.
- Change Up the Protein: Try chicken, turkey, or beef sausages, or use chunks of steak, chicken breast, or ham for variety.
- Sausages: Any link sausage works well; options include kielbasa, bratwurst, Italian sausage, chorizo, or andouille for a spicy kick. Turkey kielbasa can be used for a lighter option.
- Serving Suggestions: Serve as-is or over rice or noodles for a heartier meal.
