Easy Italian Sausage Peppers and Onions Skillet

This skillet dinner is one of those magic meals that somehow feels indulgent but comes together in about 30 minutes. Italian sausage, sweet peppers, and onions all hang out in the same pan, soaking up flavors and caramelizing just right. It’s smoky, a bit sweet, a little spicy if you pick the right sausages, and straight-up comfy food that’s perfect for busy weeknights or lazy weekends. You don’t have to be a pro chef to nail this—promise.

My husband is obsessed with this one, which is a total win in my book. The first time I made it, I didn’t even follow a recipe—just threw stuff in a pan and hoped for the best. He literally asked for it twice in one week after that. Now it’s like our go-to “I-don’t-want-to-think-about-dinner” dinner, and the kids love picking their favorite peppers out of the mix. Bonus: there are almost no leftovers because everyone devours it.

Why You’ll Love This Easy Italian Sausage Peppers and Onions Skillet

– It’s basically a flavor party in one pan—sausage fat, caramelized onions, and sweet, slightly charred peppers.
– Super flexible: swap sausages or peppers based on what you find at the store or what’s lurking in your fridge.
– One skillet means minimal cleanup, which is the secret to making a dinner feel like a win when you’re tired.
– Feels fancy enough for guests but easy enough for a midnight snack (no judgment here).

How to Make It

Alright, here’s the deal—start with your sausage. Brown those little guys up in a big pan until they have some nice color and those irresistible crispy edges. Don’t rush this because that’s where you get most of the flavor. Once they’re mostly cooked, toss in your sliced onions and peppers—whatever colors you love or have on hand. Use a good high heat so they get a bit charred and sweet. Stir everything around, and if you want, splash a little water or broth to loosen up the pan bits (those stuck-on bits are gold). When the peppers are tender but still with some bite, and everything smells like heaven, you’re done. Serve it straight from the skillet or throw it on a roll, pasta, or even eggs for breakfast the next day.

Ingredient Notes

– Italian Sausage: Fresh, uncooked is the way to go here—sweet or spicy, your morning personality decides. I like a mix of both sometimes because variety is life.
– Bell Peppers: The more colors, the better. They’re sweet, juicy, and brighten up the dish (plus looking pretty helps you forget it’s just dinner).
– Onions: Yellow onions are my usual suspect for sweetness and caramelization, but white or red can totally work in a pinch. Once I accidentally used too many—lesson: don’t go crazy or your skillet turns into an onion soup.

Recipe Steps

1. Heat a large skillet over medium-high. Add the Italian sausage, breaking it up with your spoon or spatula.
2. Cook until browned and crispy in spots, about 8-10 minutes. Stir occasionally so it cooks evenly.
3. Stir in the sliced onions and bell peppers. Keep cooking, stirring often, until veggies soften and start to char, about 7-10 minutes.
4. If things stick to the pan, pour in a splash of water or broth and scrape the bits off the bottom—they hold flavor.
5. Taste and adjust seasoning with salt and pepper, maybe a pinch of red pepper flakes if you want a little heat.
6. Serve hot right out of the skillet or with your choice of bread, pasta, or rice.

What to Serve It With

Honestly, this skillet is pretty versatile. A crusty baguette or some garlicky bread is always a win for dipping up sausage juices. If you want to be a little carb-heavy, spoon it over cooked pasta or even creamy polenta. For a low-carb spin, slap it on some cauliflower rice or just serve alongside a simple green salad with a bright vinaigrette.

Tips & Mistakes

Don’t rush browning the sausage—those little crispy bits give everything crazy flavor. Also, don’t crowd the pan. If you overload it, the sausage steams instead of caramelizing, and no one wants that sad mushy mess. Finally, keep an eye on the peppers; they’re beautiful when charred but turn bitter if burnt.

Storage Tips

Pop leftovers into an airtight container and toss in the fridge. Reheat gently in a skillet or microwave—just be warned, cold sausage and peppers straight from the fridge is kind of a weird breakfast. But hey, to each their own if you’re into that kind of thing. It’ll keep for 3-4 days or freeze it if you want to plan ahead.

Variations and Substitutions

Not a sausage fan? Try ground beef or turkey, but keep in mind the flavor won’t be quite as powerful. I’ve also tossed in some sliced mushrooms or cherry tomatoes when peppers were out of season—works fine, just different vibes. If you run out of bell peppers, poblano or banana peppers add a fun twist. No onions? Use shallots or even scallions instead, but add them later so they don’t burn.

Frequently Asked Questions

Easy Italian Sausage Peppers and Onions Skillet

This quick and flavorful skillet recipe combines Italian sausage with sautéed peppers and onions for a delicious one-pan meal.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 pound Italian sausage
• ▢ 2 cups bell peppers, sliced Use mix of red and green
• ▢ 1 medium onion, sliced
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon garlic, minced
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon black pepper

Instructions

Preparation Steps

• Heat olive oil in a large skillet over medium heat.
• Add Italian sausage and cook until browned, breaking it apart with a spoon.
• Add sliced bell peppers and onions to the skillet; sauté until vegetables are tender.
• Stir in minced garlic, salt, and black pepper; cook for another 2 minutes.
• Serve hot with your choice of side or on sandwich rolls.

Notes

For a low-carb option, serve with cauliflower rice or a fresh green salad.