Looking for a quick and hearty dinner without leaving a pile of dishes behind? This easy Sausage and Peppers Skillet combines juicy sausage, colourful bell peppers, onions, and simple seasonings in one flavourful pan. It is an easy weeknight dinner with minimal preparation and plenty of ways to make it your own. Serve it by itself, spoon it over rice or pasta, or pile it into a toasted bun for a filling family meal.
Why You’ll Love This Recipe
- Made with simple, everyday ingredients
- Ready in about 30 minutes
- Cooked almost entirely in one skillet
- Easy to customize with different sausages and vegetables
- Great for busy weeknights and meal prep
- Delicious served on its own or with your favourite side
What you’ll Need
Ingredients
- Polish sausage or kielbasa – A fully cooked rope sausage makes this recipe especially quick and easy. Smoked sausage or another favourite sausage can also be used.
- Bell peppers – Use any combination of red, yellow, orange, or green peppers. Mixing several colours makes the skillet especially bright and colourful.
- Onion – Yellow or white onion adds savoury flavour and becomes slightly sweet as it cooks.
- Celery, optional – Adds a little extra crunch and is a simple way to include another vegetable.
- Avocado or olive oil – Used to sauté the vegetables and prevent them from sticking.
- Parsley – Adds a mild herbal flavour.
- Garlic powder – Gives the skillet an easy savoury garlic flavour.
- Onion powder – Reinforces the onion flavour throughout the dish.
- Salt and pepper – Add these to taste after combining everything, since some sausages can already be quite salty.
Equipment I Used
How To Make It
Boil the Sausages
Begin by bringing a pot of water to a boil. Carefully add the sausages to the boiling water and cook for about 10 minutes. Once cooked, remove the sausages from the water and let them cool slightly. Cut the sausages into 1-inch pieces and set them aside for later use.
Prepare the Vegetables
While the sausages are boiling, take this time to prepare your vegetables. Peel the onion and remove the seeds and stems from the bell peppers. Cut both the onion and peppers into 1-inch pieces, ensuring they are evenly sized for uniform cooking.
Note: For added crunch and flavor, I also chose to include some celery, which I cut into 1-inch pieces as well.
Sauté the Vegetables
In a large frying pan, heat 1 tablespoon of oil over medium heat. Once the oil is hot, add the chopped onions and bell peppers. Sauté the vegetables, stirring occasionally, until they become soft, which should take about 5-7 minutes.
Combine and Cook
Add the sliced sausages to the pan with the sautéed vegetables. Sprinkle in 1 teaspoon of parsley, 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and a pinch of salt and pepper to taste. Continue cooking the mixture for an additional 2-3 minutes, stirring occasionally, until the sausages are heated through and the flavors have melded together.
Tips for the Best Sausage and Peppers Skillet
- Cut the vegetables into similar-sized pieces so they cook at the same rate.
- Use a large skillet so the vegetables have enough room to sauté instead of steaming.
- Avoid overcooking the peppers if you prefer them to retain a little crunch.
- Taste the skillet before adding extra salt because smoked sausage and kielbasa can already be salty.
- Let the sausage cool for a few minutes before slicing so it is easier to handle.
- For more browning, leave the sausage pieces undisturbed in the skillet for a minute before stirring.
Variations
- Make it spicy: Use hot Italian sausage or add crushed red pepper flakes.
- Use a lighter sausage: Substitute chicken or turkey sausage.
- Add more vegetables: Mushrooms, zucchini, broccoli, or cherry tomatoes would all work well.
- Make sausage and pepper sandwiches: Spoon the mixture into toasted sub buns and add provolone or mozzarella.
- Add a sauce: Stir in a little marinara sauce for a saucier Italian-inspired version.
- Add cheese: Sprinkle shredded mozzarella or grated Parmesan over the skillet before serving.
Make-Ahead and Storage
Make Ahead
The onion, bell peppers, and celery can be chopped up to 2 days ahead. Store the prepared vegetables in a covered container in the refrigerator until you are ready to cook.
The entire dish can also be cooked ahead and reheated for an easy meal later in the week.
Refrigeration
Let the sausage and peppers cool before transferring them to an airtight container. Store leftovers in the refrigerator for up to 4 days.
Freezing
Place the fully cooled sausage and peppers in a freezer-safe container or bag. Freeze for up to 2 months.
Thaw frozen portions overnight in the refrigerator before reheating.
Reheating
Reheat leftovers in a skillet over medium heat, stirring occasionally until hot.
Individual portions can also be reheated in the microwave in short intervals, stirring between each interval.
What to Serve With Sausage and Peppers
This sausage and peppers skillet can be enjoyed on its own or paired with an easy side to make it even more filling.
- Serve it over white or brown rice.
- Pair it with Easy Mashed Potatoes and Carrots.
- Serve it with Soft and Fluffy Dinner Rolls or toasted crusty bread
- Serve it alongside roasted potatoes or a simple green salad.
Frequently Asked Questions
What type of sausage works best?
- Fully cooked Polish sausage, kielbasa, or smoked sausage works especially well because it only needs to be heated and browned. Chicken sausage, turkey sausage, or Italian sausage can also be used.
- When using raw sausage, cook it completely before slicing and combining it with the vegetables.
Do I have to boil fully cooked sausage first?
- No. Fully cooked smoked sausage or kielbasa can be sliced and browned directly in the skillet.
- The boiling method used in this recipe gently heats the sausage before it is sliced and combined with the vegetables.
Can I use frozen bell peppers?
- Yes, although frozen peppers will usually have a softer texture and may release more moisture into the skillet. Cook away any excess liquid before adding the sausage.
How do I keep the peppers from becoming soggy?
- Use a large skillet, cook over medium heat, and avoid overcrowding the pan. Stop cooking once the peppers are tender but still have a little bite.
Can sausage and peppers be frozen?
- Yes. Allow the cooked mixture to cool completely, then freeze it in a sealed freezer-safe container for up to 2 months.
Can I make sausage and peppers ahead of time?
- Yes. The entire skillet can be prepared ahead and stored in the refrigerator. Reheat it gently on the stovetop before serving.
This easy Sausage and Peppers Skillet is colourful, hearty, and simple enough for even the busiest weeknight. With juicy sausage, tender peppers, and plenty of savoury flavour, it is an easy family dinner you can serve in several different ways.
Did you try this recipe? Leave a comment and let me know which type of sausage and vegetables you used!
Sausage and Peppers Skillet
Equipment
- 12-inch skillet
- Saucepan
- Cutting board
- Chef’s knife
Ingredients
- 16 oz Polish sausage, kielbasa, or smoked sausage Fully Cooked
- 1/2 Large yellow or white onion, Cut into 1-inch pieces
- 3 Bell peppers, any colour combination, stems and seeds removed and cut into 1-inch pieces
- 2 Celery stalks cut into 1-inch pieces, optional
- 1 tbsp Avocado Oil
- 1 tsp dried parsley
- 1 tsp garlic powder
- 1/2 tsp onion powder
- salt & pepper, to taste
Instructions
- Bring a saucepan of water to a boil. Carefully add the sausages and cook for approximately 10 minutes. Remove them from the water, let them cool slightly, and cut them into 1-inch pieces.
- While the sausages are cooking, prepare the vegetables. Cut the onion, bell peppers, and optional celery into evenly sized 1-inch pieces.
- Heat the oil in a large skillet over medium heat. Add the onion, bell peppers, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables are tender but still have a little texture.
- Add the sliced sausage, parsley, garlic powder, onion powder, salt, and pepper. Stir well and cook for another 2–3 minutes, or until the sausage is hot and the seasonings are evenly distributed.
- Serve warm on its own, over rice or pasta.
Notes
- Cut the vegetables into similar-sized pieces for even cooking.
- Taste before adding extra salt because sausage can already be salty.
- Fully cooked smoked sausage can be sliced and added directly to the skillet without boiling.
- When using raw sausage, cook it completely before slicing.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze cooled leftovers for up to 2 months.
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