Description
My go-to weeknight dinner! This one-pan smoked sausage and peppers skillet is incredibly easy, full of flavor, and means less cleanup. A true lifesaver!
Ingredients
Scale
- The Main Players:
- 1 lb smoked sausage (like Kielbasa), sliced into 1/2-inch coins
- 2 large bell peppers (a mix of red, yellow, or orange), sliced
- 1 large yellow onion, sliced
- Flavor Builders:
- 1 tbsp olive oil
- 4 cloves garlic, minced
- Spice Rack Essentials:
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- For Garnish (Optional):
- 2 tbsp fresh parsley, chopped
Instructions
- Prep Your Ingredients: First things first, let’s get chopping. This is my version of therapy. Slice your sausage into about half-inch thick coins. Then, slice your onions and bell peppers into strips. Not too thin, you want them to hold their shape and get a little char without turning to mush. Mince up your garlic and have it ready. I always do this first because once the pan is hot, things move fast, and I’ve definitely burned things while frantically trying to chop an onion. Been there, done that!
- Sauté the Veggies: Get your biggest skillet out. A cast iron is perfect for this! Drizzle in the olive oil and heat it over medium-high heat. You’ll know it’s ready when it shimmers a little. Toss in your sliced onions and peppers. Let them cook for about 5-7 minutes, stirring every now and then. You’re looking for them to get soft and a little bit browned on the edges. That browning is pure flavor! The kitchen should start smelling amazing right about now.
- Add the Garlic: This is a critical moment! Add your minced garlic to the pan and stir it constantly for about 30 seconds to a minute. Don’t walk away! I repeat, DO NOT WALK AWAY. I once answered a text during this step and came back to blackened, bitter garlic. It was a tragedy. You just want it to become super fragrant, not browned. It’s the quickest, most impactful step, so give it your full attention!
- Brown the Sausage: Push the veggies to the side of the pan and add your sausage slices in a single layer. Let them sit for a couple of minutes without moving them. This is how you get those delicious, crispy, caramelized edges. After about 2-3 minutes, give them a flip and cook the other side. Once they’re nicely browned, you can stir everything together. The sausage, the peppers, the onions—a happy family in a pan.
- Spice it Up: Now for the magic. Sprinkle the smoked paprika, dried oregano, salt, and a generous amount of freshly cracked black pepper over everything in the skillet. Stir it all together so every single piece is coated in those wonderful spices. Let it cook for another minute to toast the spices a bit. This little step really deepens the flavor and makes everything taste so much more complex and delicious. It’s my favorite part!
- Finish and Serve: That’s basically it! Give it a final stir, taste it, and see if it needs any more salt or pepper. I like to sprinkle a little fresh parsley over the top right before serving to add a pop of color and freshness. You can serve it as is, or over rice, quinoa, or even on a toasted hoagie roll. Just get it on a plate and enjoy the fact you only have one pan to wash. Victory!