Description
This Sausage and Peppers Skillet is a quick and flavorful one-pan meal featuring browned andouille sausage, sautéed colorful bell peppers, and onions seasoned with Italian herbs and garlic. Ready in just 30 minutes, it’s perfect for a hearty, comforting dinner with minimal cleanup.
Ingredients
Scale
Sausage and Vegetables
- 2 tablespoons olive oil, divided
- 12 to 14 ounces andouille sausage, cut into thin rounds (between ⅛-inch and ¼-inch thickness)
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 small yellow onion, cut into thin strips
- 1 teaspoon Italian seasoning
- 4 cloves garlic, minced or pressed
- Salt and freshly ground black pepper, to taste
- ½ teaspoon red pepper flakes (optional)
- 1 green onion, sliced, for garnish
- Fresh chopped parsley or basil, for garnish
Instructions
- Heat oil and brown sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced andouille sausage and cook, turning occasionally, until browned on all sides, about 5 to 6 minutes. Remove the sausage from the skillet and set aside.
- Sauté peppers and onions: Increase the heat to medium-high and add the remaining tablespoon of olive oil to the skillet. Add the red and yellow bell peppers and sliced onion. Season with Italian seasoning and cook for 4 to 5 minutes until the vegetables become crisp-tender.
- Add garlic and seasonings: Stir in the minced garlic and season with salt and freshly ground black pepper to taste. Cook for an additional minute to let the garlic become fragrant.
- Return sausage to skillet: Add the browned sausage slices back into the skillet with the vegetables. Cook everything together for about 1 minute to heat through.
- Adjust seasoning and garnish: Taste and adjust salt and pepper as needed. Garnish with red pepper flakes (if using), sliced green onions, and fresh chopped parsley or basil before serving.
- Serve: Enjoy the sausage and peppers skillet as a satisfying low-carb meal on its own or serve over rice or noodles if preferred.
Notes
- For a spicier kick, increase the red pepper flakes to taste.
- Andouille sausage can be substituted with other smoked sausages like kielbasa or chorizo.
- Use fresh herbs like basil or parsley for brightness and flavor contrast.
- Serve with crusty bread to soak up the delicious juices, if not keeping low-carb.
- This dish reheats well and can be stored in the fridge for 3-4 days.
