Beef Sausage Pepper Skillet (Print Version)
Juicy sausages and colorful bell peppers cooked together for a flavorful skillet meal.
# What You'll Need:
→ Meats
01 - 4 beef sausages (about 1 lb), sliced into 1-inch pieces
→ Vegetables
02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 medium red onion, sliced
06 - 2 cloves garlic, minced
→ Pantry & Spices
07 - 2 tbsp olive oil
08 - 1 tsp dried Italian herbs (or a mix of oregano and basil)
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp salt (or to taste)
12 - 1/4 tsp crushed red pepper flakes (optional, for heat)
→ Garnish (optional)
13 - Fresh parsley, chopped
# Step-by-Step Guide:
01 - Heat olive oil in a large skillet over medium-high heat.
02 - Add the sliced beef sausages and cook, stirring occasionally, until browned on all sides, about 5–6 minutes. Remove sausages from the skillet and set aside.
03 - In the same skillet, add the onion and bell peppers. Sauté for 5–7 minutes, until softened and slightly caramelized.
04 - Add the minced garlic, Italian herbs, smoked paprika, black pepper, salt, and red pepper flakes (if using). Stir and cook for 1 minute until fragrant.
05 - Return the browned sausages to the skillet. Mix everything together and cook for an additional 5–7 minutes, until the sausages are cooked through and the flavors are well combined.
06 - Taste and adjust seasoning if needed. Garnish with fresh parsley before serving.
# Expert Suggestions:
01 -
- Everything cooks in one pan so you spend less time washing dishes and more time enjoying your evening
- The combination of sweet peppers and savory sausage hits every craving spot
02 -
- Do not rush the initial browning of the sausage because those crispy bits are where so much flavor lives
- Keep the heat at medium-high so vegetables caramelize instead of steaming in their own juices
03 -
- Cut your peppers and onions into similar sizes so they cook evenly and look beautiful
- Pat your sausage pieces dry before cooking for better browning and less steaming