Turkey Sausage Pepper Skillet

My neighbor knocked on my door one Tuesday evening holding three bell peppers from her garden and a pack of turkey sausage she swore I had to try. I tossed everything into a skillet with some onions, and twenty minutes later we were both sitting at my kitchen table, forks in hand, wondering why I hadn't been making this all along. That was four years ago, and this skillet has been in my weekly rotation ever since.

I made this for my sister the week she moved into her first apartment with nothing but a hand-me-down skillet and a wooden spoon. She called me the next day asking for the recipe, and now she makes it every Sunday to meal prep for the week. Sometimes the simplest dishes are the ones that stick around the longest.

Ingredients

• Turkey sausage: I slice mine into thick rounds so they get a nice brown sear on both sides, which adds a deeper flavor than leaving them whole.
• Olive oil: Just enough to coat the pan and help everything caramelize without sticking or burning.
• Yellow onion: I always use a large one because it softens into sweet, jammy ribbons that make the whole dish feel richer.
• Red, yellow, and green bell peppers: The mix of colors is not just pretty, each one has a slightly different sweetness that builds layers of flavor.
• Garlic: Two cloves minced fine, added near the end so it gets fragrant but never bitter.
• Diced tomatoes: Draining them is key, otherwise the skillet gets too watery and the sausage steams instead of sizzles.
• Dried oregano: A teaspoon is all you need to bring a warm, earthy note that ties everything together.
• Smoked paprika: This is my secret weapon, it adds a hint of smokiness that makes people think you cooked this way longer than you did.
• Crushed red pepper flakes: Optional, but I always add them because I like a little heat hiding in the background.
• Salt and black pepper: Taste as you go, the sausage is already seasoned so you might need less than you think.
• Fresh parsley: A handful chopped at the end makes everything look and taste brighter.

Instructions

Sear the sausage:

Heat the olive oil in a large skillet over medium heat until it shimmers, then add the sausage rounds in a single layer. Let them cook undisturbed for a few minutes so they develop a golden crust, then flip and brown the other side before setting them aside.

Soften the vegetables:

Toss the onion and all three peppers into the same skillet, scraping up any browned bits left from the sausage. Stir occasionally and let them cook until they start to collapse and turn sweet, about five to seven minutes.

Build the flavor:

Add the garlic, oregano, smoked paprika, and red pepper flakes, stirring constantly for about a minute until your kitchen smells incredible. Be careful not to let the garlic burn or it will turn bitter.

Bring it together:

Return the sausage to the skillet and pour in the drained tomatoes, stirring everything to coat evenly. Season with salt and pepper, then let it simmer gently for five to seven minutes so the flavors meld and any excess liquid cooks off.

Finish and serve:

Sprinkle fresh parsley over the top and give it one last stir. Serve it hot, straight from the skillet if you want to keep things casual.

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One night I served this over a big bowl of rice to some friends who showed up unannounced, and they stayed until midnight talking and going back for seconds. It is funny how a simple skillet can turn into the kind of meal people remember long after the plates are cleared.

What to Serve It With

I have eaten this over rice, quinoa, and even pasta, but my favorite way is with a hunk of crusty bread to soak up all the juices at the bottom of the skillet. On nights when I want something lighter, I just pile it onto a bed of greens and call it a warm salad.

How to Make It Your Own

If you want more heat, swap in spicy turkey sausage or double the red pepper flakes. I have also added sliced zucchini and mushrooms when I had them on hand, and they fit right in without changing the cooking time much at all.

Storing and Reheating

Leftovers keep in the fridge for up to four days, and they actually taste better the next day once everything has had time to soak together. I reheat mine in a skillet over low heat with a splash of water to loosen it up, but the microwave works fine if you are in a hurry.

• Let it cool completely before transferring to an airtight container.
• Reheat gently to avoid drying out the sausage.
• Add a sprinkle of fresh parsley again when you serve it to wake up the flavors.

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This skillet has fed me on rushed weeknights and carried me through lazy Sundays when I wanted something cozy without the fuss. I hope it finds a place in your kitchen too.

Questions & Answers About the Recipe

→ What type of turkey sausage works best?

Use lean turkey sausage sliced into 1/2-inch rounds for even cooking and a balanced flavor profile.

→ Can I adjust the spice level?

Yes, add crushed red pepper flakes to increase heat or omit for a milder dish.

→ What vegetables complement this skillet?

Bell peppers and onions provide sweetness and texture; additional options like zucchini or mushrooms can be added for variety.

→ Is this dish gluten and dairy free?

Made with simple ingredients and no allergens by default, it suits gluten-free and dairy-free diets.

→ What sides pair well with this skillet?

Serve over rice, quinoa, pasta, or with crusty bread to soak up the flavorful juices.

→ Can chicken sausage be used instead?

Yes, substitute with chicken sausage for a lighter alternative without sacrificing taste.