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    Home » Recipes

    Sausage and Peppers Skillet

    Updated: Aug 2, 2022 » This post may contain affiliate links » By: Megan » 3 Comments

    Jump to Recipe

    This sausage and peppers skillet recipe is full of cajun-inspired flavors. It cooks in 1 skillet in about 30 minutes, making it a simple dinner idea that lives up to its promise of bold, delicious flavors.

    sausage and peppers skillet
    Disclaimer: This page contains affiliate links to cooking items we love & use. If you purchase through one of these links we may earn a small commission.

    Ingredients

    The full recipe is at the bottom of this page, but here's a quick overview of what you'll need & how to make it:

    • Andouille sausage links (or Italian sausage)
    • Red bell pepper
    • Yellow bell pepper
    • Green bell pepper
    • Yellow onion
    • Can crushed tomatoes
    • Chicken broth
    • Paprika
    • Thyme
    • Oregano
    • Bay leaf
    sausage and peppers ingredients

    Popular Additions & Substitutions:

    • Sausage: you can also make this with Italian sausage (sweet or spicy)
    • Bell peppers: use bell peppers of any color (3 total)
    • Tomatoes: diced tomatoes can be substituted for crushed tomatoes

    How to Make This Sausage and Peppers Skillet

    Step 1: Brown the Sausages

    Heat 1 tablespoon oil in a large skillet over medium high heat. Once hot, cook the peppers 5 - 6 minutes on each side, until almost cooked through. Set aside and cut into slices once cooled.

    sausage and peppers skillet

    Step 2: Cook the Onion, Bell Peppers & Jalapeno

    Add another tablespoon of oil to the skillet. Cook the onion, bell peppers and jalapeno for 3 - 4 minutes, until barely tender.

    sausage and peppers skillet

    Step 3: Add Remaining Ingredients

    Stir in the cooked sausage and the remaining ingredients: crushed tomatoes, chicken broth, paprika, thyme, oregano, bay leaf, and salt and pepper to taste.

    sausage and peppers skillet

    Step 4: Simmer

    Bring the skillet to a boil and simmer, covered and stirring occasionally, for 15 - 20 minutes, until the sausage is cooked through. Taste and season with additional salt and pepper. Add additional broth if preferred.

    Step 5: Serve

    Discard bay leaf. Serve warm, optionally over rice or pasta.

    sausage and peppers skillet

    What to Serve with Sausage and Peppers

    Sausage and peppers can be a stand-alone dish, or you can serve it over rice (any kind — white, brown or cauliflower rice) or over pasta (large noodle pastas like penne work best).

    Frequently Asked Questions

    How do I know if my sausage links are cooked?

    The internal cooked temperature of pork is 145°F. Some types of pork will still have a pinkish color in the middle after they are cooked through.

    What type of sausage is best for sausage and peppers?

    Andouille sausage or Italian sausage (sweet or spicy) are best. Andouille sausage will give your dish a cajun flavor and can be slightly spicy. Italian sausage is also tasty and complements the herbs (thyme, oregano) in this recipe.

    What type of skillet should I cook this recipe in?

    A large skillet (preferably at least 10u0022 wide) is best for this recipe. If you have one, a cast iron skillet (or cast iron enameled skillet) works well for this recipe. If not, any large skillet can be used. You'll also need a lid for your skillet.

    Print
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    sausage and peppers skillet

    Sausage and Peppers Skillet


    ★★★★★

    5 from 3 reviews

    • Author: Megan
    • Total Time: 35 minutes
    • Yield: 4 servings 1x
    Print Recipe
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    Description

    A sausage and peppers skillet recipe with cajun-inspired flavors that cooks in about 30 minutes. 


    Ingredients

    Scale
    • 2 tablespoons olive oil
    • 4 andouille sausage links*
    • 1 red bell pepper, sliced
    • 1 yellow bell pepper, sliced
    • 1 green bell pepper, sliced
    • 1 small yellow onion, sliced)
    • 1 small jalapeno, diced (optional, for spice)
    • 1 (14 ounce) can crushed tomatoes
    • ½ cup low-sodium chicken broth
    • 1 teaspoon paprika
    • ½ teaspoon thyme
    • ½ teaspoon oregano
    • 1 bay leaf
    • Salt & pepper (to taste)

    Instructions

    1. Heat 1 tablespoon oil in a large skillet over medium high heat. Once hot, cook the peppers 5 - 6 minutes on each side, until almost cooked through. Set aside and cut into slices once cooled. 
    2. Add another tablespoon of oil to the skillet. Cook the onion, bell peppers and jalapeno for 3 - 4 minutes, until barely tender. 
    3. Stir in the cooked sausage and the remaining ingredients: crushed tomatoes, chicken broth, paprika, thyme, oregano, bay leaf, and salt and pepper to taste. 
    4. Bring the skillet to a boil and simmer, covered and stirring occasionally, for 15 - 20 minutes, until the sausage is cooked through.** Taste and season with additional salt and pepper. Add additional broth if preferred.  
    5. Discard bay leaf. Serve warm, optionally over rice or pasta. 

    Notes

    *Italian sausage (sweet or spicy) will also work 

    **The internal cooked temperature of pork is 145°F. Some types of pork will still appear pink in the middle after they are cooked through.

    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Category: Main Course
    • Cuisine: Italian Inspired

    Nutrition

    • Calories: 325
    • Sugar: 9.6
    • Sodium: 702
    • Fat: 16.2
    • Saturated Fat: 5
    • Carbohydrates: 18.5
    • Fiber: 5.3
    • Protein: 22.5
    • Cholesterol: 84

    Keywords: sausage and peppers, sausage skillet, skillet dinner

    Did you make this recipe?

    Share a photo and tag us @her.wholesome.kitchen — we can't wait to see what you've made!

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    Reader Interactions

    Comments

    1. Jessica H

      November 21, 2021 at 2:25 pm

      5 stars
      Our family loves this recipe, started making it regularly!! Thanks for sharing! 🙂

      ★★★★★

      Reply
      • Megan

        November 21, 2021 at 2:26 pm

        Thanks Jessica! Glad you enjoyed it!!

        Reply
    2. Heidi G.

      October 11, 2024 at 4:37 pm

      We enjoyed this recipe! I did add some chicken, as the andouille I get is too strong for me to eat on its own. It came out having a lot more liquid than your pictures indicate, which was not an issue for rice-loving hubby, but did make it a bit harder to eat for me (I cannot have carbs).

      ★★★★★

      Reply

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    Hi, I'm Megan! I love to share easy salad recipes that taste amazing!

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