Beef Sausage Pepper Skillet (Print Version)
Juicy beef sausages paired with sweet bell peppers and herbs in a flavorful skillet dish.
# What You'll Need:
→ 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 tbsp olive oil
08 - 1 (14 oz) can diced tomatoes, drained
09 - 1 tsp smoked paprika
10 - 1/2 tsp dried oregano
11 - 1/2 tsp dried thyme
12 - 1/4 tsp crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - 2 tbsp fresh parsley, chopped
# How-To Steps:
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 Tips:
01 -
- One pan means you spend twenty minutes eating instead of scrubbing three pots.
- The smell of smoked paprika hitting hot oil will make your neighbors curious.
02 -
- Draining the tomatoes is not optional unless you want sausage pepper soup.
- The sausage will look done before it is cooked through, so trust the simmer time.
03 -
- A hot empty skillet for thirty seconds before adding oil prevents sticking better than any nonstick spray.
- Slice peppers and onions the same thickness so they cook evenly and nobody gets a crunchy surprise.