Featuring savory smoked sausage slices, colorful veggies, and a rich medley of herbs and spices, this Smoked Sausage and Peppers Skillet is the ultimate quick dinner everyone will love!
Sausage and Peppers Skillet Recipe
Some time ago, I made myself a promise: to come up with at least a few recipes that are literally as easy as fast-food. Because, let’s face it—sometimes life is busy, overwhelming, or just plain chaotic. You forget to take the meat out of the fridge, you had to run an errand or do some other task that took the whole afternoon when you thought it would take half an hour, or maybe you’re just not feeling super energetic.
At those times when your messy bun is more like a bird’s nest, the dog is chewing up the sofa, and the kids are decorating the rug with bubble gum… well, it’s hard to head off to the kitchen to make meatloaf for an hour. I feel you, busy people of the world. I feel you.
And, so, I present the easiest recipe ever, and guess what? It’s super tasty and nourishing, too! This keto-friendly low-carb skillet meal is so simple you can practically make it in your sleep, and it’s guaranteed to please.
Ingredients for Sausage Peppers Skillet
Bell peppers are a big part of this delish recipe, and you can use any color you like—I like using a trio of colors for an extra-festive presentation.
- Olive Oil: For sauteing the food, have ready two tablespoons of olive oil, divided.
- Sausage: You’ll need about 12 to 14 ounces, cut into thin rounds (between ⅛-inch and ¼-inch thick).
- Bell Peppers: Julienne your bell peppers into thin strips.
- Italian Seasoning: This versatile seasoning blend adds so much flavor! About a teaspoon is perfect for seasoning the skillet.
- Garlic: Mince up four cloves of fresh garlic.
- Salt and Pepper: To taste.
- Red Pepper Flakes: Spice things up even more with a good shake of red pepper flakes. I like to use about ½ a teaspoon, but you can use less or omit it if you wish.
- Garnishes: Slice up one green onion and chop a little fresh basil for garnish.
What kind of sausage should I use?
Almost any kind of link sausage would be tasty in this recipe. Standard kielbasa or bratwurst is a good choice, but Italian sausage would also be great. I like to use Andouille or chorizo because they bring a spicy flavor of their own.
How to Cook Sausage and Peppers in a Skillet
The secret to this recipe is in lightly charring the veggies after the sausage has cooked. Talk about amazing!
- Cook the Sausage. Heat a tablespoon of the olive oil in a large skillet, set over medium heat. Add the sliced sausages and cook them until they’re nicely browned, stirring and turning occasionally. This should take about 5 to 6 minutes. Remove the cooked sausage from the skillet, and set aside.
- Cook the Vegetables. Now we increase the heat to medium-high. Add the remaining olive oil to the skillet. Stir in the julienned peppers and onions, sprinkling them with the Italian seasoning. Cook for 4 to 5 minutes, or until crisp tender and a little charred. Then add the garlic, salt, and pepper; continue to cook for 1 more minute.
- Finish the Dish. Return the cooked sausage back to the skillet and cook for 1 minute, or just until heated through. Taste the dish for salt and pepper and adjust if needed. Garnish with pepper flakes, green onions, and basil, if using.
- Enjoy! Serve your sausage and pepper skillet as-is, or arrange it over rice or noodles.
Tips for Success
This recipe is so easy that it’s impossible to mess up! But I still have a few helpful ideas to share, just to make it the best it can be.
- Try Grilling: As delicious as this dish is in a cast-iron skillet (or any type of skillet that you prefer), it’s also great on the grill. A topper, griddle, or slotted skillet works great to get that smoky taste, while keeping the food from falling through the grates.
- Add Veggies: Not a fan of peppers? No problem! This dish is fantastic with green beans, broccoli, squash, mushrooms, or any other veggie that you like.
- Swap the Protein: For a change of pace, try chicken, turkey, or beef sausage instead of regular pork sausage—or use cubes of steak, chicken breast, or ham. Yum! ?
I can eat a plate of sausage and peppers for dinner, but some sides add a nice touch. You could go with garlic parmesan breadsticks or a simple green goddess salad, which would be amazing! If you’re in the mood for something a little more detailed, try one of these tasty ideas.
- Broccolini: One of my all-time favorite green sides, this Easy Garlic Broccolini goes with everything, but is particularly delicious with sausage. You’ll love the light, lemon-garlic flavor of this simple recipe.
- Roasted Squash: Sweet Honey Roasted Butternut Squash is such a treat! And its lovely fall flavors blend perfectly with this smoky, spicy, herbed skillet dinners.
- Cornbread: How about a nice crumbly piece of cornbread to round out this meal? I say YES! ? This Light Skillet Cornbread is sure to please.
How to Store and Reheat Leftovers
- To store leftover sausage and peppers, place in shallow, airtight containers and refrigerate for up to three days.
- To reheat, cook in a covered skillet over low heat until heated through.
- To freeze, place cooled leftovers into freezer bags, mark with the date, and freeze for up to two months. Thaw overnight in the refrigerator before reheating.
Sausage and Peppers Skillet
- 2 tablespoons olive oil, divided
- 12 to 14 ounces andouille sausage, cut into thin rounds, between ⅛-inch and ¼-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
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced or pressed
- salt and fresh ground black pepper, to taste
- ½ teaspoon red pepper flakes, optional
- 1 green onion, sliced, for garnish
- fresh chopped parsley or basil, for garnish
- Heat 1 tablespoon olive oil in a large skillet set over medium heat.
- Add sliced sausages to the heated oil and cook until browned on all sides; about 5 to 6 minutes.
- Remove sausages from skillet and set them aside.
- Increase heat to medium-high; return skillet to the heat and add remaining olive oil.
- To the skillet add the peppers and onions; season with Italian seasoning and continue to cook for 4 to 5 minutes, or until crisp tender.
- Stir in garlic, and season with salt and pepper; continue to cook for 1 more minute.
- Add sausages back to the skillet; cook for 1 minute, or just until heated through.
- Taste for salt and pepper; adjust accordingly.
- Garnish with pepper flakes, green onions, and parsley or basil.
- On the Grill: This meal is just as good when cooked on a grill. A topper, griddle, or slotted skillet can be utilized to infuse that smoky flavor and prevent the food from slipping into the grill gaps.
- Introduce Other Veggies: If peppers aren’t your favorite, the sausages can be paired with a variety of vegetables such as green beans, broccoli, squash, mushrooms, or any of your preferred veggies.
- Change Up the Protein: To add a little variety, consider alternatives to the usual pork sausage. You could explore using chicken, turkey, or beef sausages or even try chunks of steak, chicken breast, or ham.
- Sausages: You can use almost any kind of link sausage. Standard kielbasa or bratwurst is a good choice, but Italian sausage would also be great. I like to use Andouille and sometimes chorizo because they bring a spicy flavor of their own.
- Use Turkey Kielbasa for a lighter option.
- You can serve this meal as-is or serve the sausage and peppers over rice or noodles.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.