Beef Sausage Pepper Skillet (Printable View)

Juicy beef sausages cooked with vibrant bell peppers and spices in a single skillet for a quick, tasty dinner.

# Ingredient List:

→ 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 tablespoons olive oil
08 - 1 teaspoon dried Italian herbs or oregano and basil mix
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon freshly ground black pepper
11 - 1/2 teaspoon salt, or to taste
12 - 1/4 teaspoon crushed red pepper flakes, optional

→ Garnish

13 - Fresh parsley, chopped

# How to Prepare:

01 - Heat olive oil in a large skillet over medium-high heat until shimmering.
02 - Add sliced beef sausages to the hot skillet. Cook, stirring occasionally, until browned on all sides, approximately 5-6 minutes. Remove sausages and set aside on a plate.
03 - In the same skillet, add sliced onions and bell peppers. Sauté for 5-7 minutes until softened and slightly caramelized, stirring frequently.
04 - Add minced garlic, Italian herbs, smoked paprika, black pepper, salt, and red pepper flakes if using. Stir constantly and cook for 1 minute until fragrant.
05 - Return browned sausages to the skillet. Toss everything together and cook for an additional 5-7 minutes until sausages are cooked through and flavors have melded together.
06 - Taste the dish and adjust seasoning with salt or pepper if needed. Transfer to serving plates and garnish with fresh chopped parsley.

# Expert Suggestions:

01 -
  • Everything cooks in one pan, leaving you with minimal cleanup and maximum flavor
  • The combination of sweet peppers and savory sausage creates that perfect sweet-savory balance we all crave
  • Ready in 35 minutes from start to finish, making it ideal for those chaotic weeknight moments
02 -
  • Don't crowd your pan when searing the sausages, or they'll steam instead of brown—work in batches if your skillet is small
  • The vegetables will continue releasing liquid as they cook, so don't worry if the pan looks dry at first
03 -
  • Cut your vegetables into uniform pieces so they cook evenly—nothing worse than some peppers raw while others are mushy
  • Let the skillet get nice and hot before adding ingredients—that sizzle sound is your friend

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