I absolutely love this Sausage and Peppers Skillet Recipe because it’s the kind of meal that’s both quick and satisfying — perfect for weeknights when you want something comforting without spending hours in the kitchen. The combination of spicy andouille sausage with sweet bell peppers creates a harmony of flavors that feels like a warm hug on a plate.

When I first tried this recipe, I was amazed at how easily it comes together with just a few simple ingredients. You’ll find that the vibrant colors and bold flavors make it not only delicious but visually appealing, making it ideal for casual dinners or even when you’ve got guests over. Trust me, this Sausage and Peppers Skillet Recipe is definitely worth trying!

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Why You’ll Love This Recipe

  • Quick & Easy: Ready in about 30 minutes, it’s a lifesaver on busy nights.
  • Bold Flavors: Spicy sausage and sweet peppers balance perfectly for a crowd-pleasing dish.
  • Minimal Ingredients: Uses pantry staples and fresh produce for a simple but satisfying meal.
  • Versatile: Great on its own, over pasta, or even stuffed inside a hoagie roll for a sandwich twist.
Sausage and Peppers Skillet, quick sausage and peppers, easy sausage skillet, flavorful sausage and peppers dish, weeknight sausage dinner The image shows a close-up of cooked sausage slices mixed with thin strips of red, yellow, and orange bell peppers and translucent cooked onion slices, all tossed together. The sausage pieces are browned with a slightly crispy texture around the edges, and the peppers are soft but still hold their bright colors. There are small green garnish pieces, like chopped green onions and parsley, scattered on top, adding fresh green touches. The food appears shiny with light oil and black pepper seasoning sprinkled throughout. The background is a white marbled texture.

Ingredients You’ll Need

The beauty of this Sausage and Peppers Skillet Recipe lies in the straightforward ingredients that come together seamlessly. Each element plays a role — from the sausage’s kick to the peppers’ natural sweetness — so picking fresh veggies really makes a difference.

  • Olive oil: Using extra virgin olive oil adds subtle richness and helps brown the sausage beautifully.
  • Andouille sausage: This smoked, spicy sausage brings bold flavor; if you can’t find andouille, smoked kielbasa makes a great substitute.
  • Red bell pepper: Adds sweetness and vibrant color, balanced by the smoky sausage.
  • Yellow bell pepper: Gives a milder sweetness and pairs nicely with the red pepper.
  • Yellow onion: Provides a savory base with a slight bite when cooked just right.
  • Italian seasoning: A perfect blend of herbs to complement the sausage and veggies.
  • Garlic: Fresh is best here to infuse that unmistakable aroma and depth.
  • Salt and black pepper: Essential for seasoning — remember to taste as you go!
  • Red pepper flakes (optional): Adds an extra layer of heat if you like things spicy.
  • Green onion: Fresh green onion slices brighten up the finished dish as a garnish.
  • Fresh parsley or basil: Adds a pop of herbal freshness that ties everything together at the end.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Sausage and Peppers Skillet Recipe is super flexible. Over the years, I’ve tweaked it depending on what I had on hand or the mood of my family—feel free to make it your own and have fun experimenting!

  • Mild Sausage Option: When my nephew visits and he’s not into spicy foods, I swap andouille for sweet Italian sausage—still tasty but gentler on the palate.
  • Vegetarian Twist: I’ve replaced sausage with hearty mushrooms or plant-based sausages for a meat-free version that’s surprisingly satisfying.
  • Extra Veggies: Sometimes I toss in sliced zucchini or cherry tomatoes for more color and nutrients.
  • Add Cheese: For a creamy finish, sprinkle some shredded mozzarella or provolone on top just before serving.

How to Make Sausage and Peppers Skillet Recipe

Step 1: Brown the Sausage

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add your thinly sliced andouille sausage rounds and cook them until they’re nicely browned on all sides—this usually takes about 5 to 6 minutes. Don’t rush this step; browning adds a ton of flavor and texture. Once browned, remove the sausage and set aside. Leaving the sausage fat in the pan adds delicious richness to the veggies that come next.

Step 2: Sauté the Peppers and Onions

Turn up the heat to medium-high and add the remaining olive oil to the skillet. Toss in the thinly sliced red and yellow bell peppers along with the yellow onion strips. Sprinkle in the Italian seasoning, salt, and pepper. Cook everything together, stirring occasionally, for about 4 to 5 minutes until the veggies are tender yet still have a slight crunch—that’s the sweet spot!

Step 3: Add Garlic and Finish Cooking

Stir in the minced garlic and cook for an additional minute. Garlic burns easily, so keep an eye on it and stir frequently. Now, add the browned sausage back into the skillet and let everything heat through for about a minute. This step melds the flavors beautifully. Taste for seasoning and tweak salt or pepper if needed.

Step 4: Garnish and Serve

Sprinkle red pepper flakes if you want a little extra kick, and add your sliced green onions and fresh parsley or basil for a bright herbal finish. Serve right away while it’s still warm—you’ll love how the freshness of the herbs contrasts with the smoky, spicy sausage and sweet veggies.

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Pro Tips for Making Sausage and Peppers Skillet Recipe

  • Don’t Overcrowd the Pan: Give the sausage slices room to brown properly; it’s key for flavor and texture.
  • Slice Thin and Even: This helps the sausage and veggies cook evenly and quickly, saving you from uneven bites.
  • Use Fresh Garlic: Press or finely mince garlic right before adding for maximum aroma and flavor.
  • Taste As You Go: Season gradually and adjust so the flavors are balanced—not too salty or spicy.

How to Serve Sausage and Peppers Skillet Recipe

Sausage and Peppers Skillet, quick sausage and peppers, easy sausage skillet, flavorful sausage and peppers dish, weeknight sausage dinner This image shows a close-up of a cooked dish in a silver pan over a white marbled surface. The dish has round, browned slices of sausage with a slightly shiny, crisp texture, mixed with strips of soft, cooked bell peppers in red, yellow, and orange colors. There are also translucent, cooked onion slices and small green herb pieces scattered throughout, adding a touch of fresh green. The pan's handle is partly visible at the bottom right side.

Garnishes

I always finish this dish with a generous sprinkle of fresh herbs like parsley or basil, plus sliced green onions for a bit of crunch and color. If I want to kick the heat up, I add a dusting of red pepper flakes, but fresh lemon zest can be a surprising bright topper too!

Side Dishes

This skillet pairs perfectly with crusty bread to soak up all those flavorful juices or over creamy polenta for a comforting meal. I also enjoy serving it alongside a simple arugula salad with lemon vinaigrette for something light and refreshing.

Creative Ways to Present

Once for a casual dinner party, I served this Sausage and Peppers Skillet on toasted baguette slices with melted provolone on top—everyone loved the sandwich “appetizer” vibe it gave. You can also pile it into warmed tortillas for a quick sausage and pepper taco twist.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and find they keep well for up to 3 days. The flavors actually deepen overnight, making it just as tasty (if not better) the next day.

Freezing

This dish freezes really well! After it cools, I portion it into freezer-safe containers or bags and it stays good for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I warm it gently in a skillet over low to medium heat, adding a splash of water or broth if it seems dry. This keeps those peppers tender without turning the sausage rubbery. Microwaving works too but the skillet method gives a fresher taste.

FAQs

  1. Can I use other types of sausage for this recipe?

    Absolutely! While andouille sausage offers a spicy, smoky flavor, you can use Italian sausage, kielbasa, chorizo, or even chicken sausage depending on your preference and what you have on hand.

  2. How do I make this dish less spicy?

    If you want to tone down the heat, choose sweet Italian sausage instead of andouille and skip the red pepper flakes. You can also reduce the amount of black pepper and garlic if desired.

  3. Can I make this Sausage and Peppers Skillet Recipe ahead of time?

    Yes! This dish stores well in the fridge and can even be frozen. Prepare it in advance and reheat gently on the stove—it’s great for meal prep or a quick dinner solution.

  4. What can I serve with sausage and peppers?

    It’s wonderful with crusty bread, over rice or pasta, or alongside a simple salad. For something heartier, creamy polenta or mashed potatoes work beautifully too.

Final Thoughts

This Sausage and Peppers Skillet Recipe holds a special place in my kitchen rotation because it’s just so easy to pull together without sacrificing flavor. Whether you’re feeding a hungry family or just treating yourself after a long day, this recipe delivers every time with bold, comforting flavors and minimal fuss. I genuinely hope you give it a try and make it your own—it’s one of those dishes that’s as fun to customize as it is to devour!

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Sausage and Peppers Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 132 reviews
  • Author: Stacy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

A vibrant and flavorful Sausage and Peppers Skillet recipe featuring savory andouille sausage sautéed with sweet bell peppers and onions, seasoned with Italian herbs and garlic for a quick and satisfying meal.

Ingredients

Scale

Sausage

  • 12 to 14 ounces andouille sausage, cut into thin rounds (between 1/8-inch and 1/4-inch thickness)

Vegetables & Seasonings

  • 1 red bell pepper, cut into thin strips
  • 1 yellow bell pepper, cut into thin strips
  • 1 small yellow onion, thinly sliced
  • 4 cloves garlic, minced or pressed
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste

Oils & Garnishes

  • 2 tablespoons olive oil, divided
  • 1 green onion, sliced (for garnish)
  • Fresh chopped parsley or basil (for garnish)

Instructions

  1. Heat the oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering but not smoking.
  2. Cook the sausage: Add the sliced andouille sausage to the skillet and cook, turning occasionally, until browned on all sides, about 5 to 6 minutes. This develops flavor and a slight crispness. Remove the sausage from the skillet and set aside.
  3. Prepare the vegetables: Increase the heat to medium-high and add the remaining 1 tablespoon of olive oil to the skillet. Add the thinly sliced red and yellow bell peppers along with the sliced yellow onion. Season with the Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes until the vegetables are crisp-tender but still vibrant.
  4. Add garlic: Stir in the minced garlic and continue cooking for another minute, allowing the garlic to release its aroma without burning.
  5. Combine sausage and finish cooking: Return the cooked sausage to the skillet and stir everything together. Cook for an additional 1 minute to heat through and meld the flavors.
  6. Adjust seasonings and garnish: Taste and adjust salt and pepper as needed. Sprinkle red pepper flakes if using, garnish with sliced green onions and freshly chopped parsley or basil.
  7. Serve: Serve the sausage and peppers hot straight from the skillet, perfect as a main dish or served alongside crusty bread or rice.

Notes

  • You can substitute andouille sausage with other smoked sausages like kielbasa or chorizo for variation.
  • Adjust the red pepper flakes according to your heat preference.
  • For a gluten-free dish, confirm the sausage is gluten-free as some brands contain fillers.
  • Serve with crusty bread, over rice, or inside a hoagie roll for a delicious sandwich.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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