Description
This Sausage and Peppers recipe is a colorful and flavorful skillet dish featuring tender sausage rounds, sweet bell peppers, and onions sautéed with garlic and Italian herbs. Perfect served over rice or enjoyed on its own for a hearty meal.
Ingredients
Units
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 green bell pepper, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 large white onion, sliced into half-moons
- 12-13 ounce sausage links, sliced on a bias into rounds
- 8 cloves garlic, finely minced (or 1 tablespoon jarred minced garlic)
- 2 teaspoons Italian seasoning or herbs de Provence
- Kosher salt & freshly ground black pepper, to taste
- Steamed white rice or rice of choice, for serving (optional)
- 1-2 tablespoons fresh chopped parsley, for garnish
Instructions
- Heat butter and olive oil in a large skillet over medium heat.
- Add sausage slices and cook until browned on both sides, about 5–7 minutes. Remove from skillet and set aside.
- In the same skillet, add bell peppers and onion. Sauté for 5–6 minutes until softened.
- Add minced garlic and Italian seasoning, stirring for 1–2 minutes until fragrant.
- Return cooked sausage to the skillet and toss to combine. Cook for an additional 2–3 minutes to heat through.
- Season with kosher salt and freshly ground black pepper to taste.
- Serve over steamed rice if desired and garnish with fresh chopped parsley.
Notes
- Use your favorite sausage variety, such as Italian or smoked sausage.
- Bell peppers can be substituted with other colorful peppers for variety.
- For extra flavor, deglaze the skillet with a splash of white wine or chicken broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg