Description
This Sausage and Peppers Skillet recipe is a quick and flavorful one-pan meal combining spicy andouille sausage with sautéed bell peppers and onions, seasoned with Italian herbs and garlic. Perfect for a hearty lunch or dinner, it delivers a satisfying balance of savory and mildly spicy flavors with minimal fuss and cleanup.
Ingredients
Scale
Sausage
- 12 to 14 ounces andouille sausage, cut into thin rounds (between ⅛-inch and ¼-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
- ½ teaspoon red pepper flakes (optional)
- 1 green onion, sliced, for garnish
- Fresh chopped parsley or basil, for garnish
Instructions
- Heat oil and brown sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced andouille sausages and cook them until browned on all sides, approximately 5 to 6 minutes. Remove the sausage from the skillet and set aside.
- Sauté peppers and onions: Increase the heat to medium-high and add the remaining tablespoon of olive oil to the skillet. Add the red and yellow bell peppers along with the sliced onion. Season with the Italian seasoning and cook for 4 to 5 minutes until the vegetables are crisp-tender.
- Add garlic and seasonings: Stir in the minced garlic and season with salt and freshly ground black pepper to taste. Continue cooking for an additional minute to allow the garlic to release its aroma.
- Return sausage to skillet: Add the browned sausage slices back to the skillet with the vegetables. Cook together for 1 minute, just until the sausage is heated through.
- Adjust seasoning and garnish: Taste the dish and adjust salt and pepper if needed. Garnish with red pepper flakes (if using), sliced green onions, and fresh chopped parsley or basil before serving.
- Serve: Serve the sausage and peppers skillet as-is for a low-carb meal or over rice or noodles if desired.
Notes
- If you prefer a milder dish, omit the red pepper flakes.
- You can substitute the andouille sausage with other smoked sausages like kielbasa or chorizo.
- Serve with crusty bread to soak up the flavorful juices.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- For added texture, try adding sliced mushrooms or zucchini along with the peppers.
