Sausage and peppers skillet is weeknight dinner in one pan and under 30 minutes. Smoked sausage, sweet bell peppers, and warm paprika-oregano seasoning simmer together until everything is tender and browned. Big flavor, minimal cleanup.
Looking for a dinner that’s big on flavor but short on time? This Sausage and Peppers Skillet is your new weeknight hero! It comes together in one pan in less than 30 minutes and is incredibly versatile. Use your favorite smoked sausage—like kielbasa, andouille, or even hot dogs—for a simple, satisfying meal the whole family will love.
Ingredients
• ¼ cup / 60 ml avocado oil, or ¼ cup / 55 g (1.94 oz) coconut oil
• 12 ounces / 340 g (12 oz) smoked sausages, thinly sliced
• 1 small green bell pepper, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1½ teaspoons garlic powder
• 1 teaspoon (5 ml / 0.2 fl oz) dried oregano leaves
• 1 teaspoon (5 ml / 0.2 fl oz) paprika
• ¼ teaspoon finely ground sea salt
• ¼ teaspoon ground black pepper
• ¼ cup / 17 g (0.6 oz) chopped fresh parsley
Instructions
1. Heat the oil in a large frying pan over medium-low heat until it shimmers.
2. Add the sliced sausage, bell peppers, garlic powder, oregano, paprika, salt, and pepper to the hot pan. Cover and cook for 15 minutes, until the peppers are fork-tender.
3. Uncover the pan and continue to cook for another 5 to 6 minutes, stirring occasionally, until most of the liquid has evaporated and the sausage is nicely browned.
4. Remove the pan from the heat, stir in the fresh parsley, and serve immediately.
Nutritional Information
• Per serving, made with avocado oil and pork sausage
• Calories: 411
• Total Fat: 38.3 g
• Saturated Fat: 9.9 g
• Net Carbs: 4.8 g (0.17 oz)
• Protein: 11.1 g
• Sodium: 903 mg
Pro Tips
• & Variations
• Pressure Cooker Method:** Use the sauté mode to heat the oil. Add , seal, and cook on high pressure for 10 minutes. Naturally release pressure, then sauté for 3 minutes to evaporate liquid before stirring in parsley.
• Meal Prep & Storage:** Store leftovers in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month. Thaw completely in the fridge before reheating.
• Make it Nightshade-Free (AIP):** Use a compliant sausage, swap bell peppers for 2 sliced zucchinis, and replace paprika with turmeric. Omit black pepper for strict AIP.
• Make it Low-FODMAP:** Omit the garlic powder and replace 2 tablespoons (30 ml / 1 fl oz) of the cooking oil with garlic-infused oil to get that classic flavor without the FODMAPs.
FAQ
Q: What kind of sausage can I use for this recipe
A: This recipe is very versatile. You can use your favorite type of smoked sausage, such as kielbasa, andouille, or even hot dogs.
Q: How long does it take to make sausage and peppers
A: This one-pan sausage and peppers skillet is a quick weeknight meal that comes together in less than 30 minutes from start to finish.
Q: Can I make this sausage and peppers recipe ahead of time
A: Yes, this is a great recipe for meal prep. You can store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to one month.
Q: Is this recipe low-carb or keto-friendly
A: Yes, with only 4.8 grams (0.17 oz) of net carbs per serving, this sausage and peppers skillet is an excellent option for a low-carb or keto diet.
Pro Tips
- Keep the heat medium-low during the covered phase so the peppers soften without scorching, then uncover for the last 5-6 minutes to brown the sausage.
- For a pressure cooker version, heat the oil on sauté, add everything, cook on high pressure for 10 minutes, then sauté 3 minutes to evaporate the liquid before adding the parsley.
- Store leftovers in an airtight container in the fridge for up to 3 days or the freezer for up to 1 month; thaw completely before reheating.
- For Low-FODMAP, omit the garlic powder and replace 2 tablespoons of the cooking oil with garlic-infused oil.
Frequently Asked Questions
Can I make sausage and peppers in a pressure cooker?
Yes — use the sauté mode to heat the oil, add everything, and cook on high pressure for 10 minutes. Naturally release the pressure, then sauté for 3 minutes to evaporate the liquid before stirring in the parsley.
Is this skillet keto-friendly?
Per serving made with avocado oil and pork sausage: 411 calories, 38.3 g fat, 11.1 g protein, and 4.8 g net carbs.
How do I make it nightshade-free or AIP?
Use a compliant sausage, swap the bell peppers for 2 sliced zucchinis, replace the paprika with turmeric, and omit the black pepper for strict AIP.
How long do leftovers keep?
Up to 3 days in the fridge or 1 month in the freezer in an airtight container. Thaw frozen portions completely in the fridge before reheating.
Recipe card below.
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Sausage and Peppers Skillet
Ingredients
Method
- Heat the oil in a large frying pan over medium-low heat until it shimmers.
- Add the sliced sausage, bell peppers, garlic powder, oregano, paprika, salt, and pepper to the hot pan.
- Cover and cook for 15 minutes, until the peppers are fork-tender.
- Uncover the pan and continue to cook for another 5 to 6 minutes, stirring occasionally, until most of the liquid has evaporated and the sausage is nicely browned.
- Remove the pan from the heat, stir in the fresh parsley, and serve immediately.
