Beef Sausage Pepper Skillet (Print View)
Sautéed beef sausage and bell peppers combine for a flavorful, easy one-pan meal.
# Ingredient List:
→ Meats
01 - 4 beef sausages (about 14 oz), 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 & Oils
07 - 2 tablespoons olive oil
08 - 1 (14 oz) can diced tomatoes, drained
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - 1/4 teaspoon crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
# How to Make:
01 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the beef sausage slices and cook until browned on all sides, about 5–6 minutes. Remove sausages from the skillet and set aside.
02 - Add the remaining tablespoon of olive oil to the same skillet. Add the sliced onions and bell peppers. Sauté until vegetables are softened and starting to caramelize, about 7–8 minutes.
03 - Stir in the minced garlic, smoked paprika, oregano, thyme, and red pepper flakes (if using). Cook for 1 minute until fragrant.
04 - Return the browned sausages to the skillet. Add the diced tomatoes and stir to combine. Season with salt and black pepper.
05 - Cover and simmer on low heat for 8–10 minutes, allowing the flavors to meld and the sausages to cook through.
06 - Remove from heat. Sprinkle with fresh parsley before serving.
# Expert Advice:
01 -
- Everything happens in one pan, which means you can lean against the counter with a glass of wine while it does the work.
- The peppers collapse into something sweet and silky that makes you forget you are eating vegetables.
02 -
- Draining the tomatoes is not optional; I once skipped this and served pepper soup with floating sausage islands.
- The fond stuck to the pan bottom after browning is pure flavor gold; never wash the pan between steps.
03 -
- If your peppers are not softening, your heat is too high; lower it and cover for a few minutes to trap steam.
- A splash of balsamic vinegar at the end adds a dark tang that makes people ask what your secret is.