Beef Sausage Bell Pepper Skillet (Print Version)
Flavorful skillet blending beef sausage, colorful bell peppers, and fragrant spices for an easy meal.
# What You'll Need:
→ Meats
01 - 14 oz beef sausage, sliced into 1/2-inch pieces
→ Vegetables
02 - 1 red bell pepper, sliced into strips
03 - 1 yellow bell pepper, sliced into strips
04 - 1 green bell pepper, sliced into strips
05 - 1 medium red onion, thinly sliced
06 - 2 cloves garlic, minced
→ Pantry
07 - 2 tbsp olive oil
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp dried oregano
10 - 1/4 tsp crushed red pepper flakes
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - Fresh parsley, chopped
# How-To Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
02 - Add the sliced beef sausage and cook, turning occasionally, until browned on all sides, about 5 minutes. Remove sausage from the skillet and set aside.
03 - In the same skillet, add the remaining 1 tablespoon olive oil. Add the sliced onions and bell peppers. Sauté for 5-6 minutes until softened and slightly caramelized.
04 - Add minced garlic, smoked paprika, oregano, red pepper flakes, salt, and black pepper. Stir and cook for 1 minute until fragrant.
05 - Return the browned sausage to the skillet. Toss everything together and cook for another 3-4 minutes until heated through and flavors meld.
06 - Remove from heat, garnish with fresh parsley if desired, and serve hot.
# Expert Tips:
01 -
- Everything cooks in one pan meaning less cleanup and more time to relax after dinner
- The combination of smoky savory sausage with sweet tender peppers creates perfect balance in every bite
02 -
- Don't crowd the pan when browning sausage or it will steam instead of sear losing that crucial caramelized flavor
- Keep the heat at medium-high after adding vegetables to achieve those lovely browned edges that add depth
03 -
- Cut your peppers and onions into similar sized strips so they cook evenly and look beautiful on the plate
- Pat the sausage dry with paper towels before cooking for better browning and less splattering