Easy Sausage and Peppers (One Pan)
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Sausage and peppers in skillet = the easiest one pan meal. It’s a family favorite for a reason – it’s healthy, high in protein and loaded with flavour. Ideal for a light weeknight meal.
Table of Contents
Why you’ll love this recipe
Comforting – Sausages are such a cozy ingredient, there’s something nostalgic about them that just adds warmth and comfort to so many recipes.
One pan to wash – With minimal prep and minimal clean up time, this sausage and peppers recipe is so speedy, making it ideal to rustle up during a busy weeknight.
Flavorful – This recipe is flavoured with pantry staple ingredients such as smoked paprika, Cayenne pepper and garlic granules. It’s smoky heat is then contrasted perfectly with the creamy fresh mozzarella that we finish with. Divine!
Budget friendly – It’s cost efficient due to the short ingredient list and also utilizing sausages as the protein source, which are a delicious and cheap meat to use in any dish.
Low carb – I love to enjoy this on days where I’ve done less exercise or want to opt for a lighter/less heavy meal.
Other sausage recipes you may love; Sausage and Fennel Pasta and Sausage Tray Bake with Vegetables
Ingredients
Chipolatas – I love the flavour and size of chipolatas, you get more browning per gram of meat as you have more sausages – this leads to more flavour! You also get 3 sausages per serving instead of 2 which is more satisfying.
However, definitely opt for your sausage of choice and just adapt the cook time to ensure that they’re fully cooked if they’re larger!
Mixed peppers – I went for a variety of red, orange and green. This maximizes the variety of nutrients we’re getting from the peppers and also looks great. If you love the combination of sausages and peppers, you’ll enjoy my Italian Sausage Stuffed Peppers.
Red onion – Feel free to sub with white/yellow, I just like the colour and flavour of red onions with this sausage and peppers recipe.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Add a carb – As mentioned above, this sausage and peppers skillet recipe is low carb but it can easily be adapted as a large meal. I’d recommend serving this with white/brown rice, over a jacket potato, with boiled new potatoes or tossed through with some pasta. Or serve with my Easy Diced Air Fryer Potatoes.
Crockpot – You can make this in a crock pot but you wont achieve any browning, which I believe imparts the best flavour to this dish. Try and pan fry if possible!
Oven – Also you can finish this recipe in the oven if you want to melt the mozzarella and get a crispy layer of cheese. Place under the broiler for 6-8 minutes or until the cheese starts to crispy up.
Make it keto with keto friendly sausage. Be sure to check the packet of your sausages for flour or other carb ingredients that act as a binder for the sausages.
If you have sausages in the freezer, to save time try my Cooking Frozen Sausages in an Air Fryer recipe.
How to make sausage and peppers
- To a large frying pan/ cast iron pan, add the sausages over a medium heat (Image 1).
- Fry for around 6-8 minutes, then set aside (Image 2).
3. Using a chopping board, thinly slice the mixed peppers (Image 3).
4. Add the peppers into the pan. Season with salt and pepper and fry for 4 minutes over a medium/high heat (Image 4).
5. After this time, add the onion to cook for a further two minutes. Add the spices and dried herbs, along with half of the fresh basil and sausages (Image 5).
6. Continue to cook for around 3 minutes to bloom the herbs and heat through the sausages (Image 6).
7. Top with torn mozzarella, fresh basil and optional chilli flakes if you want more spice (Image 7).
8. Serve immediately and enjoy (Image 8).
Pair this yummy sausage and peppers with one of these side dishes ; Crispy Smashed Broccoli with Parmesan, Parmentier Potatoes or Crispy Homemade Oven Chips
Tips for the best result
- Cook the sausages over a medium to high heat to get the best browning/colour on the sausages. This will render the fat out of the sausages (which will flavour the dish) whilst getting a nice crispy exterior.
- Season with salt and pepper in stages to achieve the best flavour.
- Evenly fry the smoked paprika and Cayenne pepper to bloom the spices, leading to the best flavour at the end.
Leftover Storage and Reheat Instructions
Refrigerator – Store in the fridge for 3-4 days in a sealed container. I like to divide it into 4 meal prep containers for ease of reheating, along with portion control!
Freezer – You can freeze this sausage and peppers recipe for up to 3 months. To defrost, simply put your container in the fridge overnight to defrost.
Reheat – Reheat in the microwave for two minutes on high or over the stove top for 4-5 minutes.
For a more filling meal, try serving some pasta with the sausage, peppers and onions; Creme Fraiche Pasta, Orzo Pasta Salad or High Protein Cottage Cheese Pasta
FAQs
Yes definitely! Cook the sausages for around 8-10 minutes at 390°F (200°C). Then, remove and add the peppers and onion, cook for around 5-8 minutes at 360°F (180°C). Chuck the sausages back in along with the spices/dried herbs. Cook for 3 more minutes at 390°F (200°C).
Thanks to the skillet, you can just pop the whole pan in the oven to reheat and voila, you have baked sausages and peppers. I recommend reheating at 375°F (190°C) for 10 minutes or until heated through.
If you tried this Easy Sausages and Peppers recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Easy Sausage and Peppers
Ingredients
- 12 chipolatas or 8 thick sausages (£2.95)
- 6 mixed peppers, thinly sliced (£1.90)
- 2 red onions, thinly sliced (£0.25)
- 1 ball of mozzarella (£0.89)
- Handful of fresh basil (£0.60)
Cupboard essentials
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp Cayenne pepper
- 1 tsp garlic granules
- 1 tsp Italian herbs
- Optional chilli flakes
Method
- To a large frying pan/cast iron pan, add the sausages over a medium heat. Fry for around 6-8 minutes, then set aside.
- Next, add the peppers into the pan. Season with salt and pepper and fry for 4 minutes over a medium/high heat. After this time, add the onion to cook for a further two minutes.
- Add the spices and dried herbs, along with half of the fresh basil and sausages. Continue to cook for around 3 minutes to bloom the herbs and heat through the sausages.
- Top with torn mozzarella, fresh basil and optional chilli flakes if you want more spice.
Notes
- Cook sausages over medium to high heat for optimal browning and crispy exterior, allowing fat to render for added flavour.
- Season with salt and pepper in stages to enhance flavour.
- Evenly fry smoked paprika and Cayenne pepper to bloom the spices and maximise flavour.
Nutrition
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