Sausage and Peppers Skillet – A Comforting One-Pan Classic
This Sausage and Peppers Skillet is weeknight cooking at its best: quick to pull together, full of flavor, and endlessly versatile. You get juicy sausage, sweet bell peppers, and soft onions all caramelized in one pan. It’s the kind of meal that feels cozy without being heavy, and it tastes even better than it looks.
Serve it over rice, nestle it into toasted rolls, or keep it simple and eat it straight from the skillet. However you plate it, this is a crowd-pleaser that belongs in your regular rotation.
Sausage and Peppers Skillet - A Comforting One-Pan Classic
Ingredients
Method
- Brown the sausage: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausage links and cook, turning occasionally, until browned on all sides, about 6–8 minutes. Transfer to a plate.They don’t need to be fully cooked yet.
- Cook the onions and peppers: In the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced onion and peppers with a pinch of salt. Cook, stirring occasionally, until softened and lightly caramelized, 8–10 minutes.
- Add garlic and spices: Stir in the garlic, oregano, crushed red pepper flakes, and smoked paprika.Cook until fragrant, about 30 seconds.
- Build the sauce: Stir in the tomato paste and cook for 1 minute to caramelize slightly. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Finish the sausage: Return the sausage to the skillet. Reduce heat to medium-low, cover, and simmer 5–8 minutes, or until the sausage is cooked through (internal temperature 160°F for pork or 165°F for poultry).
- Add brightness: Uncover and stir in the red wine vinegar.Taste and adjust salt and pepper. If you want a saucier skillet, splash in a bit more broth.
- Garnish and serve: Sprinkle with chopped basil or parsley. Serve hot over rice, pasta, or polenta, or tuck into warm rolls for classic sausage-and-pepper sandwiches.
What Makes This Recipe So Good
- One-pan simplicity: Everything cooks in the same skillet, which means fewer dishes and faster cleanup.
- Balanced flavors: Savory sausage, sweet peppers, and a splash of tangy vinegar create a perfect bite.
- Flexible and forgiving: Use pork, chicken, or turkey sausage. Swap peppers based on what you have.It all works.
- Meal prep friendly: Reheats well and tastes even better the next day as flavors meld.
- Great for any occasion: Serve as a main dish, pile into hoagie rolls, or spoon over polenta, rice, or pasta.
What You’ll Need
- 1 to 1.5 pounds sausage links (Italian sweet or hot, or chicken/turkey sausage)
- 3 bell peppers, sliced (mix of red, yellow, and green for color and sweetness)
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano (or Italian seasoning)
- 1/2 teaspoon crushed red pepper flakes (optional, adjust to taste)
- 1/2 teaspoon smoked paprika (optional, adds depth)
- Salt and black pepper, to taste
- 2 tablespoons tomato paste (for richness)
- 1/3 cup low-sodium chicken broth or water
- 1 tablespoon red wine vinegar (or balsamic, for brightness)
- Fresh basil or parsley, chopped, for garnish
- Crusty rolls, rice, pasta, or polenta for serving (optional)
Instructions
- Brown the sausage: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sausage links and cook, turning occasionally, until browned on all sides, about 6–8 minutes. Transfer to a plate.They don’t need to be fully cooked yet.
- Cook the onions and peppers: In the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced onion and peppers with a pinch of salt. Cook, stirring occasionally, until softened and lightly caramelized, 8–10 minutes.
- Add garlic and spices: Stir in the garlic, oregano, crushed red pepper flakes, and smoked paprika.Cook until fragrant, about 30 seconds.
- Build the sauce: Stir in the tomato paste and cook for 1 minute to caramelize slightly. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
- Finish the sausage: Return the sausage to the skillet. Reduce heat to medium-low, cover, and simmer 5–8 minutes, or until the sausage is cooked through (internal temperature 160°F for pork or 165°F for poultry).
- Add brightness: Uncover and stir in the red wine vinegar.Taste and adjust salt and pepper. If you want a saucier skillet, splash in a bit more broth.
- Garnish and serve: Sprinkle with chopped basil or parsley. Serve hot over rice, pasta, or polenta, or tuck into warm rolls for classic sausage-and-pepper sandwiches.
Storage Instructions
- Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
- Freeze: Portion into freezer-safe containers and freeze for up to 3 months.Thaw overnight in the fridge.
- Reheat: Warm gently in a skillet over medium-low heat with a splash of water or broth until hot. Microwave in short bursts, stirring between intervals.
- Meal prep tip: Slice sausage after cooking and store with peppers and onions for easy, ready-to-go bowls.
Health Benefits
- Protein-rich: Sausage provides satisfying protein that helps keep you full. Choose chicken or turkey sausage for a leaner option.
- Veggie-forward: Bell peppers and onions add fiber, vitamin C, and antioxidants.A mix of colors brings different nutrients.
- Balanced macros: Pairing protein with vegetables and a moderate amount of healthy fat supports steady energy.
- Customizable sodium and fat: Opt for low-sodium broth and read labels to find sausages with fewer additives and better-quality ingredients.
Common Mistakes to Avoid
- Crowding the pan: If your skillet is small, cook sausage and vegetables in batches. Overcrowding leads to steaming instead of browning.
- Skipping the deglaze: Those browned bits on the bottom are flavor gold. Add broth to lift them into the sauce.
- Underseasoning: Peppers can be sweet; balance with enough salt, pepper, and a hit of vinegar.
- Overcooking the veggies: You want tender with a little bite, not limp and mushy.Pull them off the heat once they’re lightly caramelized.
- Forgetting the acid: A splash of vinegar or lemon brightens the whole dish and keeps it from tasting heavy.
Alternatives
- Sausage types: Use sweet Italian for mild flavor, hot Italian for heat, or chicken/turkey sausage for a lighter take. Smoked sausage or kielbasa also works, but skip the simmering step and cook to warm through.
- Vegetable swaps: Add mushrooms, zucchini, or cherry tomatoes. Use red onions for a sweeter note, or add spinach at the end to wilt.
- Sauce variations: Stir in a splash of marinara, crushed tomatoes, or a drizzle of cream for a different vibe.
- Spice profile: Swap oregano for thyme or fennel seeds.Add a pinch of cayenne for extra heat.
- Serving ideas: Serve over creamy polenta, buttered noodles, roasted potatoes, cauliflower rice, or stuffed into toasted ciabatta with melted provolone.
FAQ
Can I use pre-cooked sausage?
Yes. Slice it and add it after the peppers and onions soften. Brown briefly, then continue with the sauce steps.
You’ll need less simmer time since it’s already cooked.
How do I make this spicier?
Choose hot Italian sausage and increase the crushed red pepper flakes. You can also add sliced fresh jalapeño or a dash of hot sauce at the end.
Can I make this recipe without tomato paste?
Absolutely. Skip the paste and use an extra splash of broth or a few tablespoons of marinara.
The dish will be lighter and a bit less rich, but still delicious.
What’s the best pan for this?
A large, heavy skillet (12-inch) works best. Cast iron or stainless steel gives great browning and holds heat well.
How do I keep the onions and peppers from getting soggy?
Cook over medium to medium-high heat and avoid crowding. Stir occasionally, not constantly, so they have time to brown instead of steam.
Is there a low-carb way to serve this?
Yes.
Serve over cauliflower rice or sautéed greens, or enjoy it as-is with an extra helping of peppers and onions.
Can I make it ahead?
Yes. Cook fully, cool, and refrigerate. Reheat on the stovetop with a splash of broth and a fresh sprinkle of herbs to wake up the flavors.
What kind of vinegar should I use?
Red wine vinegar adds brightness without sweetness.
Balsamic gives a touch of sweetness and depth. Lemon juice works in a pinch if you prefer citrusy acidity.
Wrapping Up
Sausage and Peppers Skillet is one of those reliable recipes that never disappoints. It’s simple, budget-friendly, and easy to customize with what you have on hand.
Keep the core method, play with the add-ins, and serve it however you like. Whether it’s a busy weeknight or a casual weekend meal, this dish brings big flavor with minimal effort.
