Description
This Sausage and Peppers Skillet recipe combines spicy andouille sausage with vibrant bell peppers and onions for a quick, flavorful one-pan meal. Perfect for a weeknight dinner, this dish is hearty, easy to prepare, and packed with savory, aromatic flavors from garlic and Italian seasoning.
Ingredients
Protein
- 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
- 1 green onion, sliced (for garnish)
- Fresh chopped parsley or basil (for garnish)
Seasonings & Oils
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil, divided
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering but not smoking.
- Cook the sausage: Add the sliced andouille sausage to the skillet and cook, turning occasionally, until browned on all sides, about 5 to 6 minutes. This develops flavor and a slight crispness. Remove the sausage from the skillet and set aside.
- Prepare the vegetables: Increase the 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 along with the sliced yellow onion. Season with the Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes until the 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
- For extra heat, add more red pepper flakes according to your preference.
- Use gluten-free sausage to make this recipe gluten free.
- This recipe can easily be doubled to feed a larger crowd.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- Serve with crusty bread, rice, or pasta for a complete meal.
