Sausage and Peppers Skillet Recipe

If you’re looking for a quick and flavorful one-pan meal, this Sausage and Peppers Skillet Recipe might just become your new go-to. I absolutely love how this dish comes together with minimal fuss but maximum flavor—those vibrant peppers paired with savory sausage create a winning combo every time. Plus, it’s perfect for weeknights when you want something hearty without spending hours in the kitchen.

When I first tried this Sausage and Peppers Skillet Recipe, I was blown away by how versatile it is. You can jazz it up with different sausages or veggies depending on what you have on hand, making it a flexible dinner that your whole family will enjoy. Trust me, once you master this skillet, you’ll find yourself craving it again and again.

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Ingredients You’ll Need

The ingredients for this Sausage and Peppers Skillet Recipe are simple but pack a punch together. Each one adds its own character, from the spicy sausage to the sweet peppers and fragrant garlic, making every bite satisfying.

• Olive oil: Using good quality olive oil enhances flavor and helps everything cook evenly without sticking.
• Andouille sausage: This smoked, spicy sausage is my favorite here, but you can use your preferred type—including mild Italian or chorizo.
• Red bell pepper: Adds sweetness and vibrant color that brightens the skillet.
• Yellow bell pepper: Another sweet pepper that balances the savory sausage.
• Yellow onion: Thin strips soften nicely and add a subtle sweetness.
• Italian seasoning: A blend of herbs that bring an herby depth without being overpowering.
• Garlic: Freshly minced garlic brightens the whole dish and pairs beautifully with the sausage.
• Salt and black pepper: To taste, essential for bringing all the flavors together.
• Red pepper flakes: Optional but a great way to add extra heat if you like it spicy.
• Green onion: For garnish, lending a pop of freshness and subtle bite.
• Fresh parsley or basil: Chopped and sprinkled on top to add color and a fresh herbal note.

Variations

I love making this Sausage and Peppers Skillet Recipe my own by switching up the protein or adding seasonal vegetables. It’s such a forgiving recipe that encourages your creativity in the kitchen.

• Protein Swaps: I’ve tried it with turkey kielbasa for a lighter option and also chicken sausage when feeling a bit healthier—both turned out deliciously well.
• Veggie Boosts: Sometimes I add mushrooms or zucchini when I have them on hand, which gives an extra layer of texture and nutrition.
• Spice it Up: Adding extra red pepper flakes or a splash of hot sauce turned out great for those who crave more heat.
• Herb Changes: Basil gives it a fresh, slightly sweet flavor, but parsley keeps it classic—I switch these depending on what’s in my garden or fridge.

How to Make Sausage and Peppers Skillet Recipe

Step 1: Brown the sausages to get that perfect crust

Start by heating 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced andouille sausage rounds—you want them between ⅛-inch and ¼-inch thick for just the right bite. Cook them undisturbed for a few minutes on each side until they get beautifully browned and crispy. This step is crucial because it builds that deep flavor base, so don’t rush it! Once browned, take them out and set aside.

Step 2: Sauté the peppers and onions until tender-crisp

With the sausages out, crank the heat to medium-high and add the remaining 1 tablespoon of olive oil. Toss in your red and yellow bell peppers along with the thinly sliced yellow onion. Sprinkle Italian seasoning over them, season lightly with salt and pepper, and sauté for about 4 to 5 minutes. You want the veggies tender but still with a little crunch—soft peppers don’t have the same flavor pop, so keep an eye on the texture.

Step 3: Add garlic, then combine everything

Stir in the minced garlic and cook for another minute—just until fragrant. Garlic burns quickly, so keep stirring to prevent it from turning bitter. Then, return the browned sausages to the skillet and toss everything together. Let it heat through for about a minute. Taste and adjust seasoning with salt, pepper, and red pepper flakes if you’re feeling spicy. Garnish with freshly sliced green onions and chopped parsley or basil, and you’re ready to serve!

How to Serve Sausage and Peppers Skillet Recipe

Garnishes

I love topping this skillet with freshly sliced green onions and a handful of chopped parsley or basil—it brightens the dish and adds a lovely freshness that cuts through the richness of the sausage. If you’re after some heat, sprinkle on a pinch of red pepper flakes or even a dash of smoked paprika.

Side Dishes

This Sausage and Peppers Skillet Recipe is fantastic on its own, but my family loves it served over fluffy rice or creamy polenta to soak up the flavorful juices. Sometimes, I toss it with cooked pasta and a sprinkle of Parmesan for a cozy twist. A simple crusty bread on the side also makes a great accompaniment to scoop up every last bit.

Creative Ways to Present

For a fun dinner party, I’ve served this skillet family-style right at the table with warm garlic bread and a colorful salad. Another time, I stuffed the sausage and peppers into hoagie rolls for handheld sandwiches, and my guests couldn’t get enough. Presentation doesn’t have to be fancy—just bright plates and fresh garnishes make it special.

Make Ahead and Storage

Storing Leftovers

After cooking, I let leftovers cool completely before transferring them to an airtight container. Stored in the fridge, it keeps well for up to 3 days and the flavors even deepen overnight! Just make sure to reheat thoroughly for best taste.

Freezing

I’ve frozen this sausage and peppers mixture successfully by portioning it into freezer-safe containers. When properly sealed, it lasts up to 3 months. To defrost, I pop it in the fridge overnight, which helps it reheat evenly without drying out.

Reheating

To reheat, I prefer warming it gently on the stovetop over medium-low heat with a splash of water or broth to keep the peppers from drying. Microwaving works in a pinch, but take care not to overcook so the sausage remains juicy and the peppers keep their texture.

FAQs

Final Thoughts

I truly recommend giving this Sausage and Peppers Skillet Recipe a try if you want something satisfying, quick, and packed with flavor. It’s one of those recipes that feels like a warm hug on a plate—ready anytime you need a comforting dinner without the fuss. Once you make it, you’ll see why it’s become a staple in my kitchen, and I hope it will in yours too!

Sausage and Peppers Skillet Recipe

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• Author: Anna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

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Description

This Sausage and Peppers Skillet is a flavorful, one-pan meal featuring spicy andouille sausage cooked with sweet bell peppers and onions, seasoned with Italian herbs and garlic. Quick to prepare and cook, it’s perfect for a hearty weeknight dinner or a satisfying weekend meal. The dish can be served on its own or paired with rice or noodles for added comfort.

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Ingredients

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Sausage

• 12 to 14 ounces andouille sausage, cut into thin rounds (1/8-inch to 1/4-inch thickness)
• 2 tablespoons olive oil, divided

Vegetables and Seasonings

• 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 freshly ground black pepper, to taste
• 1/2 teaspoon red pepper flakes, optional

Garnishes

• 1 green onion, sliced
• Fresh chopped parsley or basil

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Instructions

1. Heat olive oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat to prepare the pan for browning the sausage.
2. Cook sausage: Add the sliced andouille sausage to the hot oil and cook until browned on all sides, about 5 to 6 minutes, to develop flavor and render some fat.
3. Remove sausage: Remove the browned sausages from the skillet and set aside to prevent overcooking while cooking the vegetables.
4. Sauté vegetables: Increase heat to medium-high and add the remaining tablespoon of olive oil to the skillet. Add the red and yellow bell peppers along with the onions. Season with Italian seasoning and cook, stirring occasionally, for 4 to 5 minutes until the vegetables are crisp tender.
5. Add garlic and season: Stir in minced garlic, season with salt and freshly ground black pepper, and continue cooking for 1 more minute to release the garlic’s aroma.
6. Combine sausage and vegetables: Return the cooked sausages to the skillet with the vegetables and cook together for 1 minute, just until everything is heated through and flavors meld.
7. Final seasoning and garnish: Taste and adjust salt and pepper as needed. Garnish the dish with optional red pepper flakes, sliced green onions, and fresh chopped parsley or basil for color and freshness.
8. Serve: Serve the sausage and peppers skillet hot as is or over rice, noodles, or your choice of side.

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Notes

• On the Grill: This meal works great on a grill using a topper, griddle, or slotted skillet to infuse smoky flavor while preventing food from falling through the grates.
• Introduce Other Veggies: Substitute or add vegetables like green beans, broccoli, squash, mushrooms, or your favorites for variety.
• Change Up the Protein: Use chicken, turkey, or beef sausages, or even chunks of steak, chicken breast, or ham for different flavors and textures.
• Sausage Varieties: Nearly any link sausage will work well; kielbasa, bratwurst, Italian sausage, chorizo, or smoky andouille add unique flavors. Turkey kielbasa offers a lighter option.
• Serving Suggestions: Enjoy this dish on its own or serve over rice, noodles, or pasta to make it more substantial.