Beef Sausage Pepper Skillet (Printable version)

Savor juicy beef sausages and vibrant bell peppers cooked with aromatic spices in a single-pan dish.

# List of ingredients:

→ 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 tbsp olive oil
08 - 1 tsp dried Italian herbs (or a mix of oregano and basil)
09 - 1/2 tsp smoked paprika
10 - 1/2 tsp freshly ground black pepper
11 - 1/2 tsp salt (or to taste)
12 - 1/4 tsp crushed red pepper flakes (optional, for heat)

→ Garnish (optional)

13 - Fresh parsley, chopped

# Directions:

01 - Heat olive oil in a large skillet over medium-high heat.
02 - Add the sliced beef sausages and cook, stirring occasionally, until browned on all sides, about 5–6 minutes. Remove sausages from the skillet and set aside.
03 - In the same skillet, add the onion and bell peppers. Sauté for 5–7 minutes, until softened and slightly caramelized.
04 - Add the minced garlic, Italian herbs, smoked paprika, black pepper, salt, and red pepper flakes (if using). Stir and cook for 1 minute until fragrant.
05 - Return the browned sausages to the skillet. Mix everything together and cook for an additional 5–7 minutes, until the sausages are cooked through and the flavors are well combined.
06 - Taste and adjust seasoning if needed.
07 - Garnish with fresh parsley before serving.

# Expert Advice:

01 -
  • Everything cooks in one pan so you spend more time eating and less on cleanup
  • The smoky sweetness of caramelized peppers perfectly balances savory beef sausage
02 -
  • Removing the sausage before cooking the vegetables prevents them from steaming instead of browning
  • The key to restaurant quality flavor is letting the peppers develop those slightly charred edges
03 -
  • Slice your peppers and onions uniformly so they cook at the same rate
  • Let the pan get properly hot before adding ingredients to achieve better browning

Go back