Description
A quick and flavorful Sausage and Peppers Skillet recipe featuring spicy andouille sausage cooked with vibrant red and yellow bell peppers, onions, and garlic, seasoned with Italian herbs. Perfect for a hearty weeknight dinner served straight from the skillet or alongside bread or rice.
Ingredients
Scale
Sausage
- 12 to 14 ounces andouille sausage, cut into thin rounds (between ⅛-inch and ¼-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
- ½ 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
- Heat the oil: Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering but not smoking to prepare for cooking the sausage.
- Cook the sausage: Add the thinly sliced andouille sausage to the skillet and cook, turning occasionally, until browned on all sides, about 5 to 6 minutes. This step develops flavor and a slight crispness. Remove the sausage from the skillet and set aside.
- 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 Italian seasoning, salt, and black pepper. Cook for 4 to 5 minutes until vegetables are crisp-tender yet vibrant.
- Add garlic: Stir in the minced garlic and continue cooking for another minute, allowing the garlic to release its aroma without burning.
- 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.
- Adjust seasonings and garnish: Taste and adjust salt and pepper as needed. Sprinkle red pepper flakes if using, then garnish with sliced green onions and freshly chopped parsley or basil.
- Serve: Serve the sausage and peppers hot straight from the skillet as a main dish or alongside crusty bread or rice.
Notes
- Andouille sausage adds a smoky, spicy flavor, but you can substitute with Italian sausage if preferred.
- Adjust red pepper flakes to control spiciness or omit entirely for a milder dish.
- Serve with crusty bread, rice, or pasta for a more substantial meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This recipe is easy to scale up or down depending on serving needs.
