Spicy Beef Sausage and Pepper Skillet (Printable)
Zesty beef sausage and colorful bell peppers sautéed with bold spices in one pan.
# What You'll Need:
→ Proteins
01 - 14 ounces spicy beef sausage, sliced into 1/2-inch rounds
→ Produce
02 - 1 large red bell pepper, sliced
03 - 1 large yellow bell pepper, sliced
04 - 1 large green bell pepper, sliced
05 - 1 medium red onion, sliced
06 - 2 cloves garlic, minced
07 - 2 tablespoons fresh parsley, chopped, for garnish
→ Pantry
08 - 2 tablespoons olive oil
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon crushed red pepper flakes, adjusted to taste
11 - 1/2 teaspoon dried oregano
12 - Salt, to taste
13 - Black pepper, to taste
# How-To Steps:
01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced beef sausage and cook for 4 to 5 minutes, ensuring it browns on both sides. Remove the browned sausage from the skillet and set aside.
02 - Add the remaining 1 tablespoon of olive oil to the same skillet. Introduce the sliced red onion and minced garlic, sautéing for 2 minutes until fragrant.
03 - Incorporate the sliced bell peppers into the skillet. Continue cooking for 5 to 6 minutes, stirring occasionally, until the peppers are just tender-crisp.
04 - Stir in the smoked paprika, crushed red pepper flakes, dried oregano, salt, and black pepper. Return the cooked sausage to the skillet, tossing thoroughly to combine all ingredients. Continue cooking for an additional 3 to 4 minutes to heat through and allow the flavors to meld.
05 - Garnish generously with fresh chopped parsley. Serve this vibrant skillet dish hot, either on its own or alongside rice, crusty bread, or pasta.
# Expert Advice:
01 -
- You'll adore how quickly this dish comes together, making it perfect for those busy weeknights when time is of the essence.
- It's bursting with bold, zesty flavors and provides a satisfying kick that will wake up your taste buds.
02 -
- Avoid overcrowding the skillet when browning the sausage; work in batches if necessary to ensure a beautiful sear, not steam.
- Don't overcook the bell peppers; you want them tender-crisp for the best texture and vibrant color.
03 -
- After removing the sausage, if there are any browned bits stuck to the pan, a splash of broth or water can help you deglaze the pan, adding even more flavor to your vegetables.
- Cut your bell peppers and onions roughly the same size so they cook evenly and you get a harmonious bite every time.