Sausage and Peppers Skillet is a classic one-pan meal bursting with bold flavors and simple ingredients. Juicy sausage links cook alongside sweet bell peppers and onions, all mingling in a savory sauce that’s both hearty and satisfying. The colorful mix of red, green, and yellow peppers adds a lovely sweetness and freshness to the dish.
I love making this skillet after a busy day because it comes together quickly and doesn’t need any complicated prep. One tip I always follow is to let the sausages brown well before adding the peppers — it gives the whole dish a nice depth of flavor. Plus, it’s such a crowd-pleaser I know everyone will ask for seconds!
My favorite way to enjoy it’s with some crusty bread on the side to soak up all the juices. Sometimes I throw it over pasta or rice for a little extra comfort. This skillet reminds me of those easy family dinners where the kitchen smells irresistible and the table fills up with smiles. It’s simple, tasty, and just the kind of meal anyone can whip up at home.
Key Ingredients & Substitutions
Italian Sausage: This is the hero of the dish! I like using a mix of mild and spicy sausages for balanced flavor. If you need a lighter option, try turkey or chicken sausage—they work well too.
Bell Peppers: Red, yellow, and orange add sweetness and color. You can use green peppers if that’s what you have, though they’re a bit more bitter. Feel free to mix and match based on what’s fresh.
Onion & Garlic: Yellow onion is my pick here due to its mild sweetness when cooked. Fresh garlic really brightens the dish—minced or finely chopped is best to blend nicely.
Olive Oil: Extra virgin olive oil adds subtle fruitiness. If you want a neutral option, vegetable or canola oil works fine, especially for browning the sausage well.
How Do I Get Perfectly Browned Sausages Without Drying Them Out?
Browning sausage is key—it locks in juices and adds flavor. Here’s how I do it:
- Heat a tablespoon of oil in the skillet until shimmering but not smoking.
- Add whole sausage links, spacing them out so they don’t touch.
- Cook over medium heat, turning every few minutes to brown all sides evenly.
- Don’t rush—this slow browning takes about 8-10 minutes but keeps sausages juicy.
- Once browned, remove them to a plate, then slice after they cool slightly to keep moisture inside.
This method keeps the sausages tender and gives you those delicious crispy edges that make the dish so satisfying.
Equipment You’ll Need
- Large skillet – Perfect for cooking sausages and peppers all in one pan without crowding.
- Tongs – Great for turning sausages evenly to get a nice brown crust.
- Sharp knife – Makes slicing peppers, onions, and sausage easier and safer.
- Cutting board – Provides a stable surface for chopping ingredients.
- Wooden spoon or spatula – Helps stir peppers and onions without scratching your skillet.
Flavor Variations & Add-Ins
- Swap Italian sausage for chicken or turkey sausage for a lighter version that still has great taste.
- Add sliced mushrooms for extra earthiness and texture that pairs well with the peppers.
- Stir in a pinch of red pepper flakes if you like a bit more heat and kick.
- Finish with shredded mozzarella or provolone cheese melted on top for creamy richness.
Sausage and Peppers Skillet
Ingredients You’ll Need:
Main Ingredients:
- 1 lb Italian sausage links (mild or spicy, based on preference)
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
- 1 medium yellow onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper, to taste
- ½ teaspoon dried oregano (optional)
- ¼ cup fresh parsley, chopped
- Crusty bread, for serving (optional)
How Much Time Will You Need?
This dish takes about 10 minutes of prep time for slicing peppers, onion, and garlic. Cooking takes around 20 minutes, including browning the sausages and sautéing the veggies. Overall, from start to finish, expect roughly 30 minutes to have a delicious skillet meal ready to enjoy!
Step-by-Step Instructions:
1. Brown the Sausages:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the whole sausage links and cook, turning every few minutes, until they are browned all over and cooked through. This should take about 8 to 10 minutes. Then, remove the sausages from the skillet and set them aside to cool a bit.
2. Slice and Sauté the Vegetables:
In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onions and cook them for 3 to 4 minutes until they start to soften. Then add the sliced red, yellow, and orange bell peppers. Keep sautéing for 5 to 7 minutes until the peppers are tender and a bit caramelized.
3. Add Garlic and Seasonings:
Stir in the minced garlic and dried oregano if you like. Season everything with salt and pepper to taste. Cook for another 1 to 2 minutes until the garlic is fragrant and blends nicely with the vegetables.
4. Combine and Finish Cooking:
Slice the cooked sausages into bite-sized pieces. Return them to the skillet and toss everything together. Cook for an additional 2 to 3 minutes to heat the sausages through and let all the flavors marry beautifully.
5. Garnish and Serve:
Remove the skillet from heat and sprinkle the chopped fresh parsley over the top for a bright, fresh finish. Serve your sausage and peppers hot right from the pan, alongside some crusty bread to soak up the juices or over pasta or rice if you want a fuller meal.
Can I Use Frozen Sausage for This Recipe?
Yes, you can! Just make sure to thaw the sausages completely in the fridge overnight before cooking. This helps them cook evenly and brown nicely.
Can I Make Sausage and Peppers Skillet Ahead of Time?
Absolutely! Prepare the entire dish and store it in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave before serving.
What’s the Best Way to Store Leftovers?
Place leftovers in a sealed container and refrigerate for up to 3 days. Reheat on the stove over medium-low heat to keep the peppers tender and sausages juicy.
Can I Add Other Vegetables?
Definitely! Mushrooms, zucchini, or even cherry tomatoes make great additions and complement the sausage and peppers beautifully. Just add them when sautéing the peppers or onions.
