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This 5-ingredient sausage and peppers skillet is an inexpensive meal with great leftovers. The juicy and crispy sausage, bell peppers, and lightly browned onions combo is so good!

Try this Creamy Sausage and Peppers Pasta or Sausage Stuffed Peppers next.

a cast iron skillet with sausage and peppers

Why you’ll love it

This hassle-free one pan meal has plenty of sausage, peppers, and onions! It’s really simple to make on the stove after a busy day, and it’s filling and satisfying. Garlic, tender-crisp peppers, golden ribbons of onion… pan-frying them adds so much depth of flavor.

I’ve seen versions out there with Italian sausage, but the smoked sausage in my recipe adds a special quality that really complements the other ingredients! It’s also easy to slice since it’s already cooked, making it even faster to make this weeknight dinner.

What you’ll need

  • Smoked sausage – Ukrainian, kielbasa, or andouille all work. They’re all varieties of cooked sausage.
  • Olive oil – for sautéing
  • Onion – my favorite onions to cook with are sweet (Vidalia) onions
  • Bell peppers – I like to use assorted colors, but feel free to use all the same color or whatever you prefer!
  • Garlic – for even more savory flavor
ingredients for sausage and peppers skillet

Pro tip

Since there are very few ingredients, this one is all about technique and getting a nice sear! I love lightly browning the onions and getting a little char on the bell peppers.

How to make sausage and peppers

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying sausage in a skillet then sauteing onions

Heat the oil in a skillet. Add in the sausage pieces, and sear until the exterior is nice and crispy. Transfer to a plate. Add the onions to the skillet, and sauté for a couple of minutes.

stirring in garlic to a skillet with bell peppers then adding in sausage

To the skillet, add in the peppers, and cook until tender-crisp/lightly browned for maximum flavor. Stir in the garlic until fragrant. Return the sausage, and season with salt & pepper as needed.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • I love it as-is, but if you want to kick the heat up a bit, throw in some crushed red pepper flakes or even a bit of sriracha or hot sauce.
  • If you’re planning on using whole Italian sausages instead, they’re not already cooked, so be aware that it’ll take longer to cook them. You may also have to drain some excess fat and would need to cut them up later on.
  • Readers have added in shrimp as well (since they cook quickly) for a twist!

What to serve with sausage and peppers

Leftovers and storage

  • Store leftovers of this sausage and peppers skillet in the fridge for 3-4 days in a covered container.
  • Leftovers are very tasty! Heat up in the microwave until warmed through or on a low heat over the stove.
  • You could freeze leftovers, but keep in mind that they may soften up.
two bowls of sausage and peppers served over egg noodles

If you made this sausage and bell peppers recipe, please leave a star rating and review below! I hope you enjoy it. Tag me on Instagram if you made this or any S&L recipe.

a cast iron skillet with sausage and peppers
4.89 from 9 votes

Sausage and Peppers Skillet

This 5-ingredient sausage and peppers skillet is an inexpensive meal with great leftovers. The juicy and crispy sausage, bell peppers, and lightly browned onions combo is so good!
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 4


  • 1 pound smoked sausage sliced
  • 1 tablespoon olive oil
  • 1 medium onion sliced
  • 3 medium bell peppers (whatever colors you prefer) sliced
  • 2 cloves garlic minced
  • Salt & pepper to taste


  • Add the olive oil to a skillet over medium-high heat. Sear the sausage pieces until they're browned/crispy on all sides (about 8-10 minutes), then transfer to a plate.
  • Add the onions to the skillet and sauté for 2-3 minutes (add more oil to the pan if it seems too dry), and then add in the peppers and continue cooking until they're tender-crisp. I like to get a little char on mine!
  • When everything is looking to be about done, stir in the garlic and cook for about a minute or so.
  • Add the sausages back and give it a good stir. Season with salt & pepper as needed.


  • I used a Ukrainian smoked sausage coil for this recipe. Any smoked sausage will work. Try kielbasa or andouille sausage. I buy the kind that’s already fully cooked. If you use a sausage that’s raw (like Italian sausage links), you will have to cook it for longer and probably drain some of the fat depending on what kind of sausage you buy.
  • This recipe is great served with anything from egg noodles/pasta to rice, mashed potatoes, or even in a bun or hoagie roll.


Calories: 413kcal, Carbohydrates: 11g, Protein: 15g, Fat: 34g, Saturated Fat: 11g, Cholesterol: 81mg, Sodium: 967mg, Potassium: 443mg, Fiber: 2g, Sugar: 5g, Vitamin A: 2794IU, Vitamin C: 116mg, Calcium: 23mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on May 11, 2020. It’s been updated with new photos and better instructions but is the same great recipe!

Hi! I’m Natasha.

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4.89 from 9 votes (3 ratings without comment)

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  1. Heidi says:

    Can you put all the ingredients in a ziplock bag and then freeze and cook at a later date?

    1. Natasha says:

      Hi! I haven’t tried that, but I suppose you could. I think it may end up a bit soggy, but I can’t say without testing. Let me know if you try!