This Sausage & Peppers Skillet is the easiest weeknight entree. It’s packed with flavor and requires just a few ingredients! Serve over rice or roasted veggies for a complete meal.

Update: This recipe was originally published in 2017 and has been republished with all new photos.

Heading to the Farmer’s Market early on a Saturday morning is my favorite way to start the weekend. Not only do I love supporting local farmers (and I do) but the atmosphere is so fun! There are musicians on every corner, food trucks, an assortment of flowers, and so much produce. Everyone is relaxed and happy. That’s my kind of morning!

This week I found myself drawn to some gorgeous bright colored bell peppers. I didn’t purchase them right away. I like to scope out every vendor’s offerings before making my decision. We made a lap around to see what everyone was selling and grab some breakfast. (I had beef brisket with a fried egg on top. Oh dear it was so good.) Those peppers stayed on my mind the whole time. Right before we headed home I returned and made my purchase.

There was never any doubt what I’d be making with those beauties. I often prepare this Sausage & Peppers Skillet at home and it’s just the perfect way to showcase bell peppers.

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Sausages
  • Bell pepper
  • Onion
  • Olive oil
  • A few simple seasonings

To make this recipe, start by browning the sausage in a little oil. Then set aside.

Add the remaining oil to the skillet with sliced peppers and onion. Sauté until tender-crisp. Then stir the sausage back into the skillet and season everything.

Serve over white rice, cauliflower rice, roasted veggies, pasta, or potatoes.

What kind of sausage is best to use?

For this recipe you want to use a fully cooked dinner sausage. You can find it in your grocery store’s refrigerated case beside hot dogs.

The brand I purchase most often is Applegate. It’s delicious and free of nitrates and nitrates. Their Chicken & Apple and Sweet Italian flavors are my favorite. You’re welcome to use any brand you enjoy!

Chicken, beef, turkey, or pork sausage will all work.

What color bell peppers are best?

In the photos here you’ll see a mix of red, orange, and yellow peppers. Any color bell pepper is perfect. I like to use a variety of colors to really brighten up this dish.

Does this freeze well?

Oh yes it does! This entree freezes, thaws, and reheats beautifully. Just add it to a skillet (after thawing) on the stove over medium to medium-low heat, stirring frequently. Feel free to double this recipe so you have plenty to freeze.

How to serve this

Serve over white rice, cauliflower rice, roasted veggies, pasta, or potatoes.

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Sausage & Peppers Skillet

This Sausage & Peppers Skillet is the easiest weeknight entree. It's packed with flavor and requires just a few ingredients! Serve over rice or roasted veggies for a complete meal.

Ingredients 

  • 2 tbsp olive oil, extra-virgin
  • 4 fully cooked sausages, sliced into circles 1/4-inch thick
  • 3 bell peppers, any color, seeds removed, sliced into strips
  • 1 medium onion, any color, sliced into strips
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper

Instructions

  • Add 1 tbsp of olive oil to a large skillet on medium-high heat. Once oil is hot, add the sliced sausage. Sauté, stirring occasionally, until sausage has some browning on both sides, about 5 minutes. Remove from pan and set aside.
  • Add remaining tbsp of olive oil to skillet with peppers and onion. Sauté on medium-high heat until onions and peppers are tender with some crispiness.
  • Stir the sausage back in with the peppers and onions. Season everything with salt, oregano, garlic powder, and black pepper.
  • Serve over white rice, cauliflower rice, roasted veggies, pasta, or potatoes.

Nutrition

Calories: 272kcal, Carbohydrates: 12g, Protein: 14g, Fat: 19g, Saturated Fat: 4g, Cholesterol: 60mg, Sodium: 1165mg, Potassium: 236mg, Fiber: 3g, Sugar: 6g, Vitamin A: 3100IU, Vitamin C: 117mg, Calcium: 18mg, Iron: 1mg
Did you make this recipe?Tag @thewholecook and hashtag it #thewholecook on Instagram.

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