Easy Sausage and Peppers Skillet

Looking for dinner in 30 minutes flat? This sausage and peppers skillet is about to become your new weeknight hero. Seriously, it’s the kind of meal that makes you look like you’ve got your life together even when you’re running on empty. Sizzling sausage, colorful peppers, and that incredible aroma that fills your kitchen? Dinner win.

What makes this recipe special is how the savory sausage releases its flavors into the pan, creating an instant sauce that coats those crisp-tender peppers and onions. No complicated techniques or hard-to-find ingredients—just straightforward, mouthwatering food that delivers big on flavor with minimal effort. It’s the perfect balance of protein and veggies in one pan, meaning less cleanup and more time to actually enjoy your evening.

Ingredients

For the main components:

• 2 tablespoons olive oil, divided
• 12 to 14 ounces andouille sausage, cut into thin rounds, between ⅛-inch and ¼-inch thickness
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 small yellow onion, cut into thin strips

For the seasonings:

• 1 teaspoon Italian seasoning
• 4 cloves garlic, minced or pressed
• Salt and freshly ground black pepper, to taste
• ½ teaspoon red pepper flakes, optional

For garnish:

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

Steps

1. Heat 1 tablespoon olive oil in a large skillet set over medium heat. Use a heavy-bottomed skillet if possible as it distributes heat more evenly and prevents hot spots that might burn the sausage.
2. Add sliced sausages to the heated oil and cook until browned on all sides, about 5 to 6 minutes. Don’t overcrowd the pan—work in batches if necessary to ensure each piece gets properly browned. The sausage should develop a nice caramelized crust while remaining juicy inside.
3. Remove sausages from skillet and set them aside on a plate lined with paper towels to absorb excess oil. The sausages will finish cooking when added back to the skillet later.
4. Increase heat to medium-high; return skillet to the heat and add remaining 1 tablespoon olive oil. The higher heat helps the vegetables get a slight char while remaining crisp-tender.
5. To the skillet add the peppers and onions; season with Italian seasoning and continue to cook for 4 to 5 minutes, or until crisp-tender. Stir occasionally but not constantly—allowing the vegetables to sit against the hot pan creates better caramelization. Look for slight browning on the edges while maintaining some firmness in the center.
6. Stir in garlic, and season with salt and pepper; continue to cook for 1 more minute. Adding garlic later prevents it from burning, which would create a bitter taste. The garlic should become fragrant but not brown.
7. Add sausages back to the skillet; cook for 1 minute, or just until heated through. The residual heat from the vegetables will help warm the sausages without overcooking them.
8. Taste for salt and pepper; adjust accordingly. Remember that many sausages are already well-seasoned, so you may need less salt than you think.
9. Garnish with pepper flakes, green onions, and parsley or basil. The fresh herbs add brightness that balances the rich flavors of the dish.
10. Serve immediately while hot for the best flavor and texture. The vegetables will continue to soften if left sitting too long.

Smart Swaps

• Turkey or chicken sausage instead of andouille (same cooking time) – cuts calories by about 30% while maintaining protein content
• Multicolored mini sweet peppers instead of bell peppers – adds visual appeal and slightly sweeter flavor
• Shallots instead of yellow onion (use 2 medium shallots) – provides a milder, more delicate onion flavor

Make It Diabetes-Friendly

• Use turkey kielbasa instead of andouille sausage to reduce fat content by approximately 40% and lower the overall glycemic impact
• Add 1 cup zucchini chunks to increase fiber and reduce the carb-to-fiber ratio
• Serve over ½ cup cauliflower rice (approximately 3g net carbs) instead of regular rice (approximately 22g net carbs)
• Add 1 tablespoon apple cider vinegar at the end for brightness without adding carbs and to potentially help moderate blood sugar response

Pro Tips

• Slice your sausage on a slight diagonal to create more surface area for browning
• Keep your peppers and onions roughly the same size for even cooking
• For extra flavor without added calories, deglaze the pan with 2 tablespoons chicken broth after cooking the sausage
• This dish actually tastes even better the next day, so don’t hesitate to make a double batch for meal prep