Easy Sausage and Peppers Skillet: A One-Pan Dinner Ready in 30 Minutes

There’s something deeply satisfying about a meal that looks like you spent all afternoon cooking but actually took less time than a TV show episode. This sausage and peppers skillet is exactly that kind of magic.

I stumbled onto this recipe during one of those weeks where I’d forgotten to meal plan, the fridge was looking sad, and ordering takeout again felt like admitting defeat.

I had some sausage, a few bell peppers that were about to turn, and a stubborn determination to make something work. What came out of that skillet honestly surprised me—it was so good that it became a regular in my dinner rotation.

The beauty of this dish is in its simplicity. You’re basically just browning meat and cooking vegetables, but the way the peppers caramelize and the onions soften into sweet, tender ribbons? That’s where the real flavor happens. Plus, it’s a one-pan meal, which means cleanup is a breeze. And let’s be honest, that’s half the battle on a weeknight.

Why You’ll Love This Sausage and Peppers Skillet

One-Pan Wonder: Everything cooks in a single skillet. Seriously, that’s it. One pan to wash, minimal counter mess, maximum flavor. This is the kind of recipe that makes you feel like a genius for being so efficient.

Lightning Fast: From start to finish, you’re looking at 30 minutes tops. That includes prep time. Perfect for busy weeknights when you need dinner on the table yesterday but still want something that tastes homemade and delicious.

Budget-Friendly: Sausage is affordable, bell peppers are cheap (especially when they’re in season), and onions cost practically nothing. You’re feeding your whole family a hearty meal without breaking the bank. IMO, that’s a win-win situation.

Ridiculously Versatile: Serve it over rice, toss it with pasta, stuff it into hoagie rolls for sandwiches, or eat it straight from the skillet. This recipe adapts to whatever you’re craving or whatever carbs you happen to have in your pantry.

Crowd-Pleasing Flavors: Even picky eaters love this. The sausage is savory and juicy, the peppers are sweet and tender, and everything comes together in this simple but incredibly satisfying way. I’ve served this to kids, adults, and even my food-snob cousin—everyone cleaned their plates.

Flexible Sausage Options: Use Italian sausage for classic flavor, chicken sausage for a leaner option, smoked sausage for that smoky depth, or even brats if that’s what you’ve got. This recipe doesn’t discriminate—it works with whatever sausage you throw at it.

Ingredients You’ll Need

This recipe uses basic ingredients you can grab at any grocery store. No fancy specialty items, no hunting through six different stores for one obscure ingredient. Just straightforward stuff that probably already lives in your kitchen or is a quick grab from the store.

Main Ingredients:

• 1.5 lbs Italian sausage (sweet or hot, links or bulk)
• 3 large bell peppers (mix of red, yellow, and green for color)
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• ½ cup chicken broth (or water)
• 1 tablespoon tomato paste (optional, for richness)

Seasoning:

• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon red pepper flakes (optional, for heat)
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Key Ingredient Notes

Sausage Options: Italian sausage is the classic choice here—it’s pre-seasoned with fennel and herbs that work beautifully with peppers. Sweet Italian sausage is mild and family-friendly. Hot Italian sausage brings the heat. If you want something leaner, chicken sausage works great (just watch it closely because it can dry out faster). Smoked sausage adds a different flavor profile that’s more savory and smoky. Even bratwurst works in a pinch. Use links or bulk sausage—both work fine.

Bell Pepper Varieties: I like using a mix of colors (red, yellow, and green) because they look gorgeous and each one brings slightly different sweetness levels. Red and yellow peppers are sweeter. Green peppers have a more bitter, vegetal flavor. If you only have one color, that’s totally fine—just use what you’ve got. You need about 3 large peppers or 4 medium ones. Slice them into strips, not too thin or they’ll turn to mush.

Onion Tips: Yellow onions are my go-to for this recipe—they caramelize beautifully and add sweetness. Sweet onions (like Vidalia) work too if you want extra sweetness. Red onions are fine but bring a sharper flavor. Slice them into strips similar in size to your peppers so everything cooks evenly.

Tomato Paste: This is optional but adds a deeper, richer flavor to the sauce. If you skip it, the dish is still delicious, just a bit lighter in flavor. I usually use it because it makes everything taste more “restaurant-quality.”

How to Make Sausage and Peppers Skillet (Step-by-Step)

This is one of those recipes where the technique is almost as simple as the ingredient list. You’re basically building layers of flavor by cooking everything in stages, then bringing it all together at the end. Easy? Absolutely. Delicious? You have no idea.

Step 1: Brown the Sausage

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. If you’re using sausage links, slice them into ½-inch thick rounds. If you’re using bulk sausage, just break it up with your spoon as it cooks.

Add the sausage to the hot skillet and let it cook undisturbed for 2-3 minutes. You want a nice golden-brown crust on one side before you flip. That caramelization is where all the flavor lives, so don’t rush this step. Flip the pieces and brown the other side for another 2-3 minutes until the sausage is cooked through.

Remove the sausage from the skillet and set it aside on a plate. Don’t wipe out the skillet—those browned bits stuck to the bottom are pure flavor gold. We’ll use them in the next step.

Step 2: Sauté the Vegetables

Add the remaining tablespoon of olive oil to the same skillet. Toss in your sliced onions and cook for 3-4 minutes, stirring occasionally, until they start to soften and turn translucent. The onions will pick up all those delicious browned bits from the sausage—that’s the magic happening right there.

Add the sliced bell peppers to the pan. Cook for another 5-6 minutes, stirring every minute or so. You want the peppers to soften and start getting those slightly charred edges. They should still have a little bite to them—not mushy. This is key. Overcooked peppers are sad and floppy. We want them tender but with some texture.

Toss in the minced garlic and cook for about 30 seconds until fragrant. Don’t let it burn or it’ll turn bitter. Garlic cooks fast, so keep an eye on it.

Step 3: Combine and Simmer

Return the browned sausage to the skillet with the vegetables. Stir in the chicken broth (or water) and tomato paste if you’re using it. Add the oregano, basil, red pepper flakes if you want heat, and a good pinch of salt and pepper.

Give everything a good stir to combine. The liquid will deglaze the pan, picking up all those flavorful bits stuck to the bottom. Let everything simmer together for 5-7 minutes. The sauce will reduce slightly and everything will meld together into this beautiful, cohesive dish.

Taste and adjust seasoning. Sometimes I add a bit more salt or a splash more broth if the sauce is too thick. Trust your taste buds here.

Step 4: Finish and Serve

Remove from heat. If you’re feeling fancy, garnish with fresh basil or parsley. The fresh herbs add a nice pop of color and brightness that cuts through the richness.

Serve immediately while everything is hot and the flavors are at their peak. This dish is best enjoyed fresh, though leftovers are pretty darn good too.

Serving Suggestions

One of my favorite things about this sausage and peppers skillet is how versatile it is. Depending on what you’re craving or what you have in your pantry, you can serve it a dozen different ways. Here are my go-to options.

Traditional Serving Ideas

Over Rice: White rice, brown rice, jasmine rice—they all work beautifully. The rice soaks up the savory sauce and makes this a complete, filling meal. I usually go with white rice because it cooks fast and has a mild flavor that doesn’t compete with the sausage and peppers.

With Pasta: Toss this with penne, rigatoni, or even spaghetti. The sauce coats the pasta perfectly, and you get little pockets of sausage and peppers in every bite. It’s basically a deconstructed pasta dish that’s way easier to make than traditional baked pasta.

On Hoagie Rolls: This is the classic Italian-American treatment. Pile the sausage and peppers onto a toasted hoagie roll or sub roll, maybe add some melted provolone cheese if you’re feeling indulgent. Instant sandwich that rivals anything from a deli. FYI, this is my husband’s favorite way to eat it.

With Crusty Bread: Grab some good Italian bread or a baguette and use it to sop up all that delicious sauce at the bottom of the skillet. Sometimes the simplest serving option is the best one. The bread gets all soaked with the savory juices and it’s just… chef’s kiss.

Low-Carb Options

Cauliflower Rice: For those watching their carb intake, cauliflower rice is the move. It has a similar texture to regular rice and soaks up the sauce without adding carbs. I’ve served this to friends who didn’t even realize it wasn’t regular rice until I told them.

Zucchini Noodles: Spiralized zucchini (zoodles) work surprisingly well here. Just toss them in at the very end for about 2 minutes so they soften slightly but don’t turn to mush. They add freshness and keep the meal light.

As Is (No Base Needed): Honestly? This dish is hearty enough that you don’t necessarily need a base. The sausage is filling, the vegetables are substantial, and you’ve got plenty of sauce. I’ve eaten this straight from the skillet more times than I’d like to admit, and it’s totally satisfying on its own.

Make It a Complete Meal

Side Salad: A simple green salad with Italian vinaigrette balances out the richness of the sausage and adds some freshness. Arugula, mixed greens, or even a Caesar salad works great.

Roasted Vegetables: If you want to bulk up the veggie content, roasted broccoli, Brussels sprouts, or asparagus on the side are all excellent choices. Roast them while the sausage and peppers cook and you’ve got a complete meal ready at the same time.

Variations and Customizations

This recipe is super flexible. Once you’ve mastered the basic version, feel free to riff on it based on what you have or what you’re craving. Here are some of my favorite variations.

Different Sausage Varieties: Try chicken apple sausage for a slightly sweet twist. Spicy chorizo brings a whole different flavor profile that’s smoky and bold. Turkey sausage if you want to keep it lean. Even kielbasa works—it’s pre-cooked, so you’re really just browning it for flavor and heating it through.

Adding Vegetables: Throw in some sliced mushrooms with the peppers—they add earthiness and bulk up the dish. Cherry tomatoes added in the last 5 minutes bring acidity and freshness. Zucchini slices work great too. Just be mindful of cooking times so nothing turns to mush.

Spice Level Adjustments: Want it spicier? Use hot Italian sausage and add extra red pepper flakes or even some diced jalapeños. Want it milder? Stick with sweet Italian sausage and skip the red pepper flakes entirely. You’re in control here.

Cheese Options: While the recipe is naturally dairy-free, adding cheese can take it up a notch. Sprinkle some freshly grated Parmesan over the top before serving. Or melt some mozzarella or provolone on top during the last minute of cooking. If you’re making sandwiches, definitely add cheese.

Storage and Reheating Tips

Refrigerator Storage: Store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better as they sit—the sausage soaks up more of the sauce and everything melds together even more.

Freezer Storage: This freezes beautifully for up to 3 months. Let it cool completely first, then transfer to freezer-safe containers or bags. I like to portion it out into single servings so I can grab one for lunch without defrosting the whole batch.

Reheating Instructions: Microwave individual portions for 2-3 minutes, stirring halfway through. For stovetop reheating, add everything to a pan over medium heat with a splash of chicken broth or water to loosen up the sauce. Heat until warmed through, about 5 minutes. The stovetop method gives you better texture, but the microwave is faster for busy days.

Meal Prep Notes: This is fantastic for meal prep. Make a big batch on Sunday and portion it into containers with your choice of rice, pasta, or cauliflower rice. You’ve got lunch or dinner sorted for the week. It reheats well and doesn’t get soggy or weird like some meal prep foods do.

Look, I’m not going to tell you this sausage and peppers skillet will change your life. But it will definitely change your weeknight dinner routine. It’s the kind of recipe that makes you feel like you’ve got your act together, even when the rest of your day was absolute chaos.

The best part? Once you’ve made it a few times, you don’t even need to think about it. It becomes muscle memory. Sausage, peppers, onions, skillet, done. And every single time, it tastes just as good as the first time you made it—maybe even better because you’re not stressed about whether it’ll turn out okay.

So grab your skillet, trust the process, and get ready for one of the easiest, most satisfying dinners you’ll make all week. Your future self (the one doing dishes) will thank you. 🙂

Happy cooking!
— Kip