Spicy Beef Sausage and Pepper Skillet (Print Version)
A vibrant one-pan dish featuring zesty beef sausage, colorful bell peppers, and bold seasonings—quick and flavorful.
# What You Need:
→ Meats
01 - 14 oz spicy beef sausage, sliced into ½ inch rounds
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 medium red onion, sliced
06 - 2 cloves garlic, minced
→ Pantry
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon crushed red pepper flakes
10 - ½ teaspoon dried oregano
11 - Salt and black pepper to taste
12 - 2 tablespoons fresh parsley, chopped
# Preparation Steps:
01 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced beef sausage and cook 4-5 minutes until browned on both sides. Transfer sausage to a plate.
02 - Add remaining 1 tablespoon olive oil to skillet. Add onions and garlic, sauté 2 minutes until fragrant.
03 - Add bell peppers to skillet and cook 5-6 minutes, stirring occasionally, until vegetables are tender-crisp.
04 - Stir in smoked paprika, red pepper flakes, dried oregano, salt, and black pepper.
05 - Return sausage to skillet and toss with vegetables. Cook 3-4 minutes until heated through and flavors meld.
06 - Transfer to serving plates, garnish with fresh parsley, and serve hot with rice, crusty bread, or pasta if desired.
# Expert Advice:
01 -
- The fat from the sausage infuses the peppers with incredible flavor that store-bought seasoning mixes just cant replicate.
- Its truly a one-skillet meal that looks impressive enough for company but requires minimal cleanup for those nights when youre cooking just for yourself.
02 -
- Never crowd the pan when browning sausage or youll end up steaming rather than searing, which robs you of significant flavor.
- The peppers will continue cooking slightly after heat is removed, so take the skillet off the heat when they still have a slight bite to maintain texture.
03 -
- If using leaner sausage varieties like turkey or chicken, add an extra tablespoon of olive oil to compensate for the reduced fat content that would otherwise flavor the vegetables.
- Save the parsley stems and add them to your next batch of homemade stock, where their concentrated herbal notes will add remarkable depth.