If you’re looking for a quick dinner that bursts with flavor and doesn’t require a ton of fuss, this Sausage and Peppers Skillet Recipe is exactly what you need. I love this recipe because it combines smoky, spicy sausage with sweet, tender bell peppers and onions, all cooked together in one pan for a satisfyingly simple yet hearty meal. It’s one of those dishes that feels both comforting and a bit special, making weeknights feel a bit more festive without extra effort.
When I first tried this Sausage and Peppers Skillet Recipe, I was surprised by how easy it was to get those vibrant colors and flavors just right. Plus, the ingredients are easy to find and come together quickly, so it’s perfect for busy evenings or when unexpected guests drop by. You’ll find that it’s versatile too — perfect served over rice, pasta, or even tucked inside a sandwich. Trust me, once you try it, you’ll want to keep it in your weekly rotation.
Why You’ll Love This Recipe
- Simple One-Pan Meal: Everything cooks in a skillet, which means fewer dishes and easy cleanup.
- Bold Flavors: The spicy andouille sausage pairs beautifully with sweet bell peppers for a perfect balance.
- Quick to Make: Ready in about 30 minutes, making it an ideal go-to for busy weeknights.
- Versatile Serving Options: Great over rice, pasta, or even tucked inside crusty bread for sandwiches.
Ingredients You’ll Need
These ingredients come together to create a colorful and flavorful Sausage and Peppers Skillet Recipe. Each one plays a role — from the spice-packed sausage to the fresh vegetables — making the dish pop with flavor and texture. Shopping tip: look for fresh, firm bell peppers for the best crunch.
- Olive Oil: Using olive oil adds a lovely richness while helping everything brown nicely in the skillet.
- Andouille Sausage: A smoked sausage with a spicy kick — this is the star that brings depth and heat.
- Red and Yellow Bell Peppers: Both add sweetness and a pop of color that brightens the dish.
- Yellow Onion: Adds a mellow savory base that complements the peppers and sausage perfectly.
- Italian Seasoning: Gives a herby warmth without overpowering the main flavors.
- Garlic: Fresh minced garlic amps up the aroma and flavor — don’t skip it!
- Salt and Black Pepper: Basic seasoning to enhance and balance all other flavors.
- Red Pepper Flakes (Optional): For an extra punch of heat if you like it spicy.
- Green Onion: Fresh garnish for a mild onion crunch and a pretty pop of green.
- Fresh Parsley or Basil: Bright, fresh herbs to finish the dish with vibrant color and flavor.
Variations
I like to switch things up with this Sausage and Peppers Skillet Recipe depending on what’s in season or what mood I’m in. It’s a forgiving recipe that welcomes your creativity, so don’t hesitate to tailor it to your taste or dietary needs!
- Mild Sausage Alternative: Swap andouille for sweet Italian sausage if you prefer less heat — my kids love this version!
- Vegetarian Version: Use plant-based sausage and add mushrooms or zucchini for bulk — it’s surprisingly satisfying.
- Extra Veggies: Throw in sliced mushrooms, cherry tomatoes, or even spinach just before finishing for a veggie boost.
- Spice it Up: A pinch more red pepper flakes or cayenne gives it a fiery twist that I turn to when I need a little heat.
How to Make Sausage and Peppers Skillet Recipe
Step 1: Brown the Sausage to Build Flavor
Start by heating 1 tablespoon of olive oil over medium heat in a large skillet. Add your sliced andouille sausage rounds and cook them until they’re nicely browned on all sides—this usually takes about 5 to 6 minutes. Browning the sausage first is key because it locks in flavor and renders some of that tasty fat to help cook the veggies later. Once done, remove the sausage and set it aside on a plate while you tackle the peppers and onions.
Step 2: Sauté the Peppers and Onions
Turn 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 yellow onion. Sprinkle the Italian seasoning over the veggies, and let them cook for 4 to 5 minutes until they become crisp tender. You want them softened but still with some bite — that way, they won’t turn mushy once the sausage goes back in.
Step 3: Add Garlic and Season to Perfection
Next, stir in the minced garlic and season with salt and freshly ground black pepper. Let everything cook together for about one more minute until the garlic is fragrant but not burnt. This step infuses the entire skillet with that savory garlic aroma that really elevates the dish.
Step 4: Reintroduce the Sausage and Finish Cooking
Now, return the browned sausage slices to the skillet and cook everything together for an additional minute just to heat through and marry the flavors. Give it a quick taste test and adjust the salt and pepper if you need to. If you love a little extra heat, sprinkle on some red pepper flakes now.
Step 5: Garnish and Serve
Finally, sprinkle sliced green onions and fresh chopped parsley or basil on top. It’s a small touch that adds freshness and vibrant color, making your skillet look as good as it tastes. Serve it up with your favorite sides and dig in!
Pro Tips for Making Sausage and Peppers Skillet Recipe
- Don’t Overcrowd the Pan: Give the sausage slices some space to brown — crowded pans steam instead of sear.
- Prep Ahead: Slice your sausage and veggies beforehand for a super quick cook time.
- Use Fresh Garlic: Freshly minced or pressed garlic really makes a difference in flavor over pre-minced jarred garlic.
- Manage Heat Levels: Adjust red pepper flakes to your liking — start small, you can always add more!
How to Serve Sausage and Peppers Skillet Recipe
Garnishes
I always top this dish with a sprinkle of fresh green onions and either parsley or basil, depending on what I have on hand. The herbs add a burst of freshness that cuts through the richness. Sometimes, if I’m feeling fancy, I love adding a squeeze of fresh lemon juice or a scattering of grated Parmesan for extra zing.
Side Dishes
My go-to sides are simple — fluffy white or brown rice to soak up the juices, or buttered noodles for a cozy meal. On warmer days, I like pairing this skillet with a crisp green salad or garlic bread for dipping. It’s easy to mix and match based on your mood or pantry staples.
Creative Ways to Present
For family gatherings, I’ve served this sausage and peppers skillet over polenta which adds creamy texture and sophistication. Another favorite involves stuffing the mixture inside hoagie rolls topped with melted provolone for quick “sausage and pepper” sandwiches that everyone raves about. Putting the skillet right on the table also invites a casual, family-style vibe that encourages everyone to dig in and serve themselves.
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge and they usually keep well for up to 3 days. When you reheat, the flavors actually deepen and meld beautifully overnight, so it’s a great recipe to make ahead and enjoy later.
Freezing
If you want to freeze leftovers, portion them out into freezer-safe containers or bags. Freeze for up to 3 months. When thawed, the texture of peppers is slightly softer but still tasty, making this a perfect prep-ahead meal for hectic weeks.
Reheating
To reheat, I prefer warming it gently in a skillet over medium heat to preserve texture and flavor. You can add a splash of water or broth if things feel a bit dry. Microwave works fine too for a quick fix but can sometimes overcook the veggies.
FAQs
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Can I use other types of sausage for this recipe?
Absolutely! While andouille sausage adds a smoky, spicy flavor, you can swap it out for sweet Italian sausage, chorizo, or even chicken sausage depending on your taste and dietary preferences. Just adjust cooking times slightly if your sausage is thicker or raw.
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Is this dish gluten-free?
Yes, this Sausage and Peppers Skillet Recipe is naturally gluten-free as long as you check your sausage label for any fillers or additives that might contain gluten. Always opt for brands that clearly state gluten-free if this is a concern.
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How spicy is this recipe?
The heat mainly comes from the andouille sausage and optional red pepper flakes. If you’re sensitive to spice, you can use mild sausage and skip the flakes, or add them gradually to control the spice level to your liking.
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Can I prepare parts of this recipe in advance?
Yes! You can slice the sausage and vegetables ahead of time and keep them refrigerated until ready to cook. This prep step cuts your cooking time even further for busy days.
Final Thoughts
I truly think this Sausage and Peppers Skillet Recipe is one of those comforting meals that hits all the right notes — quick, flavorful, and family-friendly. It’s become a staple in my kitchen especially on nights when I want a satisfying dish with minimal fuss yet big taste. Give it a try and I’m confident you’ll keep coming back to it too, whether for a simple dinner or a crowd-pleasing meal. Happy cooking, friend!
Print
Sausage and Peppers Skillet Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
Sausage and Peppers Skillet is a flavorful and easy-to-make one-pan meal featuring savory andouille sausage sautéed with colorful bell peppers, onions, and aromatic garlic. Perfect for a quick weeknight dinner, this dish combines Italian seasoning and a hint of spice to create a hearty, comforting meal that can be served on its own or alongside crusty bread or rice.
Ingredients
Sausage
- 12 to 14 ounces andouille sausage, cut into thin rounds (between 1/8-inch and 1/4-inch thickness)
- 2 tablespoons olive oil, divided
Vegetables & 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, for garnish
Instructions
- Heat olive oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat to prepare for cooking the sausage.
- Cook the sausage: Add the sliced andouille sausage rounds to the heated oil and cook them until browned on all sides, about 5 to 6 minutes. This step renders fat and adds flavor.
- Remove and set aside sausage: Once browned, remove the sausages from the skillet and set aside to keep warm.
- Sauté vegetables: Increase the skillet heat to medium-high and add the remaining 1 tablespoon of olive oil. Add the thinly sliced red and yellow bell peppers and yellow onion to the skillet. Season with 1 teaspoon Italian seasoning and cook for 4 to 5 minutes or until the vegetables are crisp-tender.
- Add garlic and season: Stir in the minced garlic and season with salt and freshly ground black pepper to taste. Cook everything together for 1 additional minute until fragrant.
- Return sausage to skillet: Add the browned sausage back into the skillet. Cook for 1 minute more, just until the sausage is heated through.
- Adjust seasoning and garnish: Taste and adjust salt and pepper as needed. Sprinkle red pepper flakes if using, and garnish with sliced green onions and fresh chopped parsley or basil.
- Serve: Serve the sausage and peppers hot, either on its own or paired with your favorite sides.
Notes
- You can substitute andouille sausage with other smoked sausages like kielbasa or chorizo if desired.
- For a milder dish, omit the red pepper flakes or use less.
- This recipe can be easily doubled for larger gatherings.
- Serve with crusty bread, over rice, or with pasta for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
