Sausage and Peppers Skillet
This easy sausage and peppers skillet combines juicy sausage, colourful bell peppers, onions, and simple seasonings in one pan for a quick and hearty family dinner.
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.