Smoked Sausage with Peppers and Onions

Smoked sausage with peppers and onions, is delicious, colorful, and easy every time. Smokey and sweet is always a hit!

Sausage with Peppers and Onions

They say we eat with our eyes first. So the fact I add sauted bell peppers to so many things is no surprise.

This is also probably why whenever sausage and peppers are on the dinner menu, leftovers don’t happen. Even better clean-up is a breeze with everything cooked in one pan.

Bright and sweet bell peppers are a go-to vegetable in my house. They are so versatile fresh, frozen, or cooked. Cook to just blistered and charred they cook up tender and sweet with lots of flavor.

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For the sausage, use smoked sausage or kielbasa. Turkey, beef, or pork really any of them works great.

This is a great dish to have in your pocket when shopping the sale fliers. I like to stock up on a few packages of sausage in the freezer to have on hand for a quick dinner.

When slicing the sausage keep the pieces to 1/4-inch thick or so. This gives more surface area to get crispy and flavorful. It also cooks more quickly to get dinner on the table in no time at all.

Sausage with Peppers Recipe

1. Heat a large deep skillet (For me, this Misen pan is the perfect skillet) over medium-high heat. Add 1 tablespoon oil to the hot skillet and then add the sausage. Toss to coat and cook until browned, about 3 minutes per side. Transfer the sausage to a plate.
2. Return the pan to the stove and reduce the heat to medium. Add the remaining tablespoon of oil (only if needed) and then the onion. Cook, stirring occasionally, for 2 minutes until the onion begins to soften.
3. Add the bell peppers, garlic, oregano, salt, and pepper, and continue cooking until the peppers are crisp-tender. Return the sausage to the pan.
4. Remove from the heat and sprinkle with green onions and parsley. Serve warm.

There are so many great ways to cook bell peppers! Once you’ve mastered sauteeing, you may want to try grilling, or roasting.

I like to incorporate the bright colors and sweet, peppery flavors into so many different dishes.

Bell Pepper Tacos are a spicy, delicious way to change up your next taco night. These filling servings of meat and vegetables satisfy the hungriest of crews!

Grilled Asian Steak Kabobs with top sirloin steak and colorful vegetables are summertime entertaining perfection. 

This sweet and spicy chicken stir fry is a favorite for my ever-hungry crew. This stir fry uses seasonal fresh vegetables for a quick to prepare meal.

Sweet and just a little bit spicy, this honey sriracha chicken stir fry is filled with bite-size sticky sweet chunks of chicken and tender-crisp peppers. The whole recipe comes together in under 20 minutes.

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5 from 5 votes

Smoked Sausage with Peppers and Onions

Mary Younkin

Smoked sausage with peppers and onions, is delicious, colorful, and easy every time. Smokey and sweet is always a hit!

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Servings: 6

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Ingredients 

1x2x3x

• ▢ 2 tablespoons olive oil divided
• ▢ 12-16 ounces smoked sausage cut into very thin rounds, about 1/8-inch
• ▢ 1 medium yellow onion cut into thin strips
• ▢ 1 yellow bell pepper cut into thin strips
• ▢ 1 orange bell pepper cut into thin strips
• ▢ 1 red bell pepper cut into thin strips
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon dried oregano
• ▢ ¾ teaspoon kosher salt adjust to taste
• ▢ ½ teaspoon freshly ground black pepper
• ▢ 2 green onions thinly sliced
• ▢ 2 tablespoons chopped fresh Italian parsley

Instructions 

• Heat a large deep skillet over medium-high heat. Add 1 tablespoon oil to the hot skillet and then add the kielbasa. Toss to coat and cook until browned, about 3 minutes per side. Transfer the kielbasa to a plate.
• Return the pan to the stove and reduce the heat to medium. Add the remaining tablespoon of oil (only if needed) and then the onion. Cook, stirring occasionally, for 2 minutes until the onion begins to soften.
• Add the bell peppers, garlic, oregano, salt, and pepper, continue cooking until the peppers are crisp-tender. Return the sausage to the pan.
• Remove from the heat and sprinkle with green onions and parsley. Serve warm.

Nutrition

Calories: 238 kcal | Carbohydrates: 7 g | Protein: 8 g | Fat: 20 g | Saturated Fat: 6 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 10 g | Cholesterol: 40 mg | Sodium: 775 mg | Potassium: 277 mg | Fiber: 1 g | Sugar: 3 g | Vitamin A: 1322 IU | Vitamin C: 90 mg | Calcium: 19 mg | Iron: 1 mg

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

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