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This easy sausage and peppers recipe combines smoky sausage, colorful bell peppers, and tender onions in one skillet. It’s ready in about 20 minutes and only calls for 7 ingredients! Serve it over rice or piled high on a toasted hoagie roll. It’s quick, flavorful, and exactly what your busy weeknights need!
Why You’ll Love This Sausage, Peppers, and Onions Recipe
- Quick and easy: Dinner is ready in about 20 minutes flat!
- Made in one skillet: Fewer dishes are always a win.
- Big on flavor: Browning the sausage creates a flavorful base for the peppers and onions. Then I add a dash of seasonings, some tomato paste, and Worcestershire sauce and it’s a hit!
For more quick and easy dinner recipes, make my sheet pan shrimp and steak fajitas, one pot hamburger helper, or this cheesy Mexican chicken and rice!
Table of Contents
Ingredients You’ll Need
(full list of ingredients can be found in the recipe card)
- Pre-cooked Smoked sausage: Use fully cooked pork, beef, turkey, or chicken sausage. Kielbasa and andouille (my fave, I use it in my Charleston Red Rice) are especially good options.
- Bell peppers: I use red, yellow, and orange bell peppers for a mix of sweet peppery goodness. You can also use green bell peppers. They aren’t as sweet, but they’re equally delicious. Save leftover peppers and make my jerk chicken rasta pasta next!
- Yellow onion becomes tender and lightly sweet as it cooks.
- Fresh Garlic adds the best flavor but you can also use garlic paste if you don’t feel like dicing it up.
- Italian seasoning is a pantry staple that boosts the flavor of this dish.
- Tomato paste adds concentrated tomato flavor and helps lightly coat the sausage and peppers.
- Worcestershire sauce brings a savory, slightly tangy finish to the skillet.
How to Make Sausage, Peppers, and Onions
These step-by-step photos are here to guide you through the process. If you’re ready to get started, scroll down or tap “Jump to Recipe” for the full printable version with measurements and instructions.
Prep: Slice the smoked sausage into ¼- to ½-inch rounds. Thinly slice the bell peppers and onion, then dice the garlic.
Brown the sausage. Heat the olive oil in a large skillet over medium heat. Arrange the sausage in a single layer and cook for about 3 minutes per side, until browned around the edges. Transfer it to a plate. (Recipe testing note: After making this recipe several times, I found that browning the sausages and removing it from the skillet is worth the extra step. It keeps the sausages crisp and prevents them from becoming soft while cooking the peppers and onions.)
Cook the peppers and onions. Add the peppers and onion to the same skillet. Cook for 6–8 minutes, stirring occasionally, until the onion softens and the peppers are tender with a slight bite. Tip: Try not to stir constantly. Letting the vegetables sit against the hot skillet for a minute or two helps them develop color instead of simply steaming.
Add the seasonings and finish. Stir in the garlic, Italian seasoning, and tomato paste. Cook for 1–2 minutes, until the tomato paste darkens slightly. Add Worcestershire sauce and scrape up the browned bits from the bottom of the pan. Add the sausage back in, tossing until everything is evenly coated and heated through. (Note: Taste before adding salt. I don’t add any because the smoked sausage and Worcestershire sauce provide enough salt for the entire dish. If you prefer more, taste the finished skillet first and season as needed.)
Britney’s Pro Recipe Tips
- For a saucier skillet, add ¼ cup of low sodium chicken or beef broth with the Worcestershire sauce.
- Don’t overcrowd the pan. Crowding the pan traps steam and prevents browning. You’ll end up with soggy veggies and barely browned sausage!
- Brown the sausage in batches if needed. The majority of the pieces should touch the bottom of the skillet in a single layer.
- Don’t overcook the peppers. They should be tender but still have a little texture/crunch.
- Cook the tomato paste for 1–2 minutes. This removes its raw flavor and gives the dish a richer finish.
Serving Suggestions and Variations
- Serve it over rice: White rice and brown rice are perfect for soaking up those savory juices. You can also serve with cauliflower rice for a low carb option!
- Make a sandwich: Spoon it into toasted hoagie rolls and add provolone or mozzarella, Philly cheesesteak-style!
- Use Italian sausage: Italian sausage is usually sold raw, so cook it thoroughly before slicing or serving.
- Add more vegetables: Try mushrooms, zucchini, broccoli, or cherry tomatoes.
- Make it cheesy: Sprinkle shredded mozzarella or sliced provolone. Remove from heat and cover with a lid – the residual heat will melt the cheese.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat the leftovers in a skillet over medium-low heat until warmed through. You can also microwave individual servings in 30-second intervals. Avoid reheating for too long or the peppers may become overly soft.
Recipe FAQs
Yes. You can use sweet, mild, or hot Italian sausage. Unlike most smoked sausage, fresh Italian sausage is raw and must be cooked to a safe internal temperature before serving.
Any combination will work. Red, orange, and yellow peppers are sweeter, while green peppers have a more savory, slightly bitter flavor. Using several colors gives the skillet a balanced flavor and plenty of color.
Use a wide skillet, avoid overcrowding it, and cook the vegetables uncovered. Stir them occasionally instead of constantly so moisture can evaporate and the vegetables can brown.
Yes. You can prepare the entire dish up to 3 days ahead and reheat it when you are ready to serve. For the best texture, slightly undercook the peppers if you know you will be reheating them later.
More Quick and Easy Weeknight Meals
Main Course
Easy Cajun Sausage and Rice
Main Course
BBQ Salmon
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Chicken and Sausage Jambalaya
Main Course
Creamy Cajun Orzo with Sausage
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Sausage and Peppers Recipe
Equipment
Ingredients
- 14 oz Smoked Sausage, (sliced)
- 3 Bell Peppers, (I used yellow, green, and red), sliced
- 1 large Yellow Onion, (sliced)
- 4 cloves Garlic, (diced)
- 1 tbsp Italian Seasoning
- 2 tbsp Worcestershire Sauce
- 1 tbsp Tomato Paste
- Fresh Parsley, (for garnish, optional)
Instructions
- Slice the sausage into ¼- to ½-inch rounds. Thinly slice the yellow, red, and green bell peppers and the onion. Dice the garlic.
- Heat the olive oil in a large skillet over medium heat. Add the sliced sausage in a single layer and cook for 3 minutes on each side, stirring occasionally, until browned around the edges. Transfer the sausage to a plate and set aside. 14 oz Smoked Sausage
- Add the sliced bell peppers and onion to the same skillet. Cook for 6-8 minutes, stirring occasionally, until the onion begins to soften and the peppers are tender but still have a slight bite. Avoid stirring constantly so the vegetables can develop a little color. 3 Bell Peppers 1 large Yellow Onion
- Stir in the garlic, Italian seasoning, and tomato paste. Cook for 1-2 minute, stirring frequently, until the garlic is fragrant and the tomato paste darkens slightly and coats the vegetables. 4 cloves Garlic 1 tbsp Italian Seasoning 1 tbsp Tomato Paste
- Pour in the Worcestershire sauce and scrape up any browned bits from the bottom of the skillet. Return the sausage to the pan and toss everything together. Cook for another 1-2 minutes until everything is fully incorporated. 2 tbsp Worcestershire Sauce
- Remove the skillet from the heat and garnish with chopped parsley. Serve immediately on its own, over rice or pasta, or tucked inside toasted hoagie rolls. Fresh Parsley
Notes
- For a saucier skillet, add ¼ cup of low sodium chicken or beef broth with the Worcestershire sauce.
- Don’t overcrowd the pan. Crowding the pan traps steam and prevents browning. You’ll end up with soggy veggies and barely browned sausage!
- Brown the sausage in batches if needed. The majority of the pieces should touch the bottom of the skillet in a single layer.
- Don’t overcook the peppers. They should be tender but still have a little texture/crunch.
- Cook the tomato paste for 1–2 minutes. This removes its raw flavor and gives the dish a richer finish.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
