Description
This Sausage and Peppers Skillet recipe is a quick and flavorful meal that combines spicy andouille sausage with colorful bell peppers and onions. Cooked in a skillet and seasoned with Italian herbs and garlic, it’s perfect served hot as a main dish or alongside crusty bread or rice. Ready in just 30 minutes, it’s a vibrant and easy-to-make dish bursting with bold flavors.
Ingredients
Scale
Sausage
- 12 to 14 ounces andouille sausage, cut into thin rounds (between ⅛-inch and ¼-inch thickness)
Vegetables
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 small yellow onion, thinly sliced
- 4 cloves garlic, minced or pressed
Seasonings and Oils
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
Garnishes
- 1 green onion, sliced (for garnish)
- Fresh chopped parsley or basil (for garnish)
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering but not smoking, preparing the pan for cooking the sausage.
- Cook the sausage: Add the sliced andouille sausage to the skillet. Cook, turning occasionally, until browned on all sides, about 5 to 6 minutes, developing flavor and slight crispness. Remove sausage from skillet and set aside.
- Prepare the vegetables: Increase heat to medium-high and add the remaining 1 tablespoon of olive oil to the skillet. Add the thinly sliced red and yellow bell peppers and sliced yellow onion. Season with Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes until vegetables are crisp-tender but still vibrant.
- Add garlic: Stir in the minced garlic and continue cooking for another minute, allowing the garlic to release its aroma without burning.
- Combine sausage and finish cooking: Return the cooked sausage to the skillet and stir everything together. Cook for an additional 1 minute to heat through and meld the flavors.
- Adjust seasonings and garnish: Taste and adjust salt and pepper as needed. Sprinkle red pepper flakes if using. Garnish with sliced green onions and freshly chopped parsley or basil.
- Serve: Serve the sausage and peppers hot straight from the skillet, perfect as a main dish or served alongside crusty bread or rice.
Notes
- Use andouille sausage for authentic smoky flavor, but you can substitute with smoked kielbasa or Italian sausage if preferred.
- Adjust the red pepper flakes amount for desired heat level or leave out for a milder dish.
- For extra color and flavor, try adding sliced mushrooms or zucchini with the peppers.
- Serve with crusty bread, rice, or pasta for a complete meal.
- Leftovers store well in an airtight container in the fridge for up to 3 days.
