Turkey Sausage Pepper Skillet (Printable Format)
Sautéed turkey sausage and bell peppers blend for a quick, flavorful, one-pan meal.
# What You Need:
→ Proteins
01 - 1 lb turkey sausage, sliced into 1/2-inch rounds
→ Vegetables
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, sliced
04 - 1 red bell pepper, sliced
05 - 1 yellow bell pepper, sliced
06 - 1 green bell pepper, sliced
07 - 2 cloves garlic, minced
08 - 1 (14.5 oz) can diced tomatoes, drained
→ Spices & Seasonings
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon smoked paprika
11 - 1/2 teaspoon crushed red pepper flakes (optional)
12 - Salt and black pepper, to taste
13 - 2 tablespoons fresh parsley, chopped (for garnish)
# How-To Steps:
01 - Warm the olive oil in a large skillet over medium heat.
02 - Add the turkey sausage slices and cook for 5–6 minutes, turning occasionally until browned on all sides. Remove from the skillet and set aside.
03 - In the same skillet, add the sliced onion and bell peppers. Sauté for 5–7 minutes until vegetables are softened.
04 - Stir in minced garlic, dried oregano, smoked paprika, and crushed red pepper flakes. Cook for 1 minute until fragrant.
05 - Return the browned sausage to the skillet. Add the drained diced tomatoes and mix well.
06 - Season with salt and black pepper to taste. Simmer for 5–7 minutes, allowing flavors to meld and excess liquid to evaporate.
07 - Sprinkle with chopped fresh parsley and serve immediately.
# Expert Suggestions:
01 -
- Everything cooks in one pan, which means less cleanup and more time to actually sit down and eat.
- The peppers get sweet and soft while the sausage stays juicy, and the whole thing comes together faster than ordering takeout.
- It works just as well on a busy weeknight as it does when you want to impress someone without looking like you tried too hard.
02 -
- Do not skip draining the tomatoes, I learned this the hard way when my first batch turned into a soupy mess instead of a proper skillet.
- Let the sausage brown properly before moving it, if you stir too soon it will stick and steam instead of getting that nice caramelized crust.
03 -
- Use a large enough skillet so the vegetables have room to breathe and caramelize instead of steaming on top of each other.
- Taste the sausage before you season the whole dish, some brands are saltier than others and you can always add more but you cannot take it back.