Looking for a quick and hearty dinner that doesn’t leave a pile of dishes behind? This Sausage and Peppers Skillet is your go-to! Made with juicy sausage, sautéed bell peppers, onions, and bold Italian-inspired seasoning, this dish is packed with flavor and comes together in just one pan. Whether you serve it on its own, over rice, or with toasted bread, it’s the kind of weeknight dinner that feels effortless but tastes like you spent hours in the kitchen. Minimal prep, big flavor, and family-approved — this one’s a keeper!

What you’ll Need

Ingredients

• 16-ounce Polish sausage, kielbasa or your choice of rope sausage or link sausages
• 1/2 large yellow or white onion, sliced in 1-inch pieces.
• 3 bell peppers, any color combination, seeds, and stems removed and chopped in 1-inch pieces.
• 1 tablespoon avocado oil or olive oil
• 1 teaspoon parsley
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Pinch of salt and pepper, to taste

Equipment I Used

• 12-inch skillet
• Saucepan
• Cutting Board

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.

Make-Ahead Tips

This dish is perfect for prepping ahead to make weeknights easier. You can chop the onions and bell peppers up to 2 days in advance and store them in the fridge. You can also cook the sausage and vegetables, then let everything cool and refrigerate in an airtight container. When ready to eat, simply reheat on the stovetop. Cooked sausage and peppers will keep well in the fridge for up to 4 days, or you can freeze them for up to 2 months.

Storage & Reheating

Refrigeration:

• Store cooled leftovers in an airtight container in the fridge for up to 4 days.

Freezing:

• Place fully cooled sausage and peppers in a freezer-safe container or bag. Remove as much air as possible and freeze for up to 2 months.

Reheating:

• Reheat on the stovetop over medium heat, stirring occasionally until hot.
• Or microwave in 30-second intervals, stirring in between.
• For frozen portions, thaw overnight in the fridge before reheating.