Sausage and Peppers Recipe
This sausage and peppers recipe is a one-skillet dinner with crispy browned sausage and tender bell peppers and onions. It delivers smoky, savory flavor with only a handful of ingredients that bring plenty of flavor but only 20 minutes to make!
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
Calories: 361kcal, Carbohydrates: 17g, Protein: 14g, Fat: 27g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Cholesterol: 70mg, Sodium: 994mg, Potassium: 579mg, Fiber: 3g, Sugar: 8g, Vitamin A: 420IU, Vitamin C: 79mg, Calcium: 68mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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