Sausage and Peppers Skillet Recipe

If you’re craving a dish that’s both hearty and bursting with flavor, you’re going to adore this Sausage and Peppers Skillet Recipe. It’s a simple, fuss-free meal that comes together quickly but tastes like you’ve been simmering it all day. Packed with juicy sausage, sweet bell peppers, and just the right kick of seasoning, this skillet meal has become one of my absolute weeknight go-tos. Stick around—I’ll walk you through everything so it turns out perfectly every time!

this …

Ingredients You’ll Need

These ingredients come together beautifully—the sausage brings rich, meaty flavor, while the bell peppers add vibrant sweetness and crunch. When shopping, look for fresh peppers with bright skin and a firm texture, and choose a sausage that suits your taste—Andouille adds a spicy depth I love.

• Olive oil: Using two different batches helps prevent overcrowding and ensures everything sautés just right.
• Andouille sausage: Thinly sliced, this spicy sausage imparts lots of flavor—you can swap for milder sausages if you prefer.
• Red and yellow bell peppers: Their natural sweetness balances the spiciness and adds beautiful color.
• Yellow onion: Adds a subtle sweetness and depth to the dish.
• Italian seasoning: A perfect blend of herbs that ties everything together.
• Garlic: Fresh garlic really makes a difference with its punchy aroma.
• Salt and pepper: To taste—always taste as you go!
• Red pepper flakes (optional): For an extra spicy kick if you like it hot.
• Green onion: Adds a fresh, crisp garnish at the end.
• Fresh parsley or basil: Fresh herbs perk up the dish with color and brightness.

Variations

I love experimenting with this base recipe — it’s flexible enough to let you make it your own depending on what you have in your fridge or dietary preferences. Here are a couple of ways I sometimes switch it up:

• Swap the Veggies: I once swapped in mushrooms and zucchini when peppers were out of season, and it was just as delicious.
• Change the Protein: Using turkey kielbasa or chicken sausage makes it lighter, which I appreciate on warmer days.
• Add Heat: If you love spice, adding extra red pepper flakes or even a dash of hot sauce at the end turns up the heat nicely.
• On the Grill: Sometimes I throw everything on a grill pan at the end for that smoky char—totally elevates the flavors.

How to Make Sausage and Peppers Skillet Recipe

Step 1: Brown the Sausages to Perfection

First up, heat one tablespoon of olive oil in a large skillet over medium heat. When the oil’s shimmering, add your sliced andouille sausage in a single layer. Let them sizzle away for about 5 to 6 minutes, turning occasionally, until they’re golden brown and caramelized. This step is key—it locks in the sausage’s flavor and adds great texture. Once browned, transfer the sausages to a plate and set them aside.

Step 2: Sauté the Peppers and Onions

Now, crank the heat up to medium-high and add the remaining tablespoon of olive oil to your skillet. Toss in the sliced red and yellow bell peppers along with the onion strips. Sprinkle on the Italian seasoning and stir everything well. Cook for 4 to 5 minutes until the veggies soften and turn just crisp-tender—if you let them go too long, they’ll lose their lovely bite, so keep an eye on them.

Step 3: Infuse with Garlic and Season

Stir in the minced garlic, then season everything with salt and freshly ground black pepper to your liking. Continue cooking for about one minute more—this is when the garlic’s aroma fills the kitchen and really brings all the flavors together, so don’t rush it.

Step 4: Bring It All Together

Return the browned sausage slices to the skillet and toss everything to combine. Let it all cook together for another minute just to warm the sausage back up and mingle the flavors. Give it a final taste and adjust salt and pepper if needed.

Step 5: Garnish and Serve

Finish it off by sprinkling red pepper flakes if you’re using them, sliced green onions, and fresh chopped parsley or basil. Serve immediately—you can enjoy it on its own, or spoon it over rice or noodles for a fuller meal. I absolutely love how colorful and inviting it looks straight from the pan!

How to Serve Sausage and Peppers Skillet Recipe

Garnishes

I always top mine with a few sliced green onions and a sprinkle of fresh parsley. Sometimes, I’ll swap parsley for fresh basil when I want a slightly sweeter herbal note. The herbs add freshness and a burst of color that makes the dish pop.

Side Dishes

This skillet recipe stands strong on its own but is fantastic over fluffy white rice, creamy polenta, or even buttered egg noodles. For a lighter side, I like to serve it with a simple green salad tossed with a tangy vinaigrette—it balances the richness perfectly.

Creative Ways to Present

For special occasions, I’ve plated this dish on a big wooden board surrounded by crusty bread slices for dipping in the flavorful juices—it’s always a hit. Another idea is to stuff the cooked sausage and peppers into hoagie rolls, turning it into a tasty sandwich everyone loves.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. It’s great for meal prep since the flavors continue to meld overnight, making it even tastier the next day.

Freezing

Freezing works wonderfully for this dish. Just cool it completely, pack into freezer-safe containers or bags, and freeze for up to 3 months. When you thaw and reheat, the sausage stays juicy and the peppers retain their flavor surprisingly well.

Reheating

I like reheating leftovers gently on the stovetop over medium-low heat with a splash of water or broth to prevent drying out. You can also microwave it covered, stirring halfway through to ensure even heat. Avoid overheating to keep the sausage tender.

FAQs

Final Thoughts

I’ve come back to this Sausage and Peppers Skillet Recipe over and over because it’s just so darn satisfying and fuss-free. It’s the kind of meal that makes you feel like you put in way more effort than you actually did—which is a total win in my book. Whether you’re whipping it up after work or cooking for guests, I promise you’ll love how the flavors come together and how happy it makes your hungry people. Give it a go and let me know how you like to serve it—I’m always excited to hear new twists!

Print