Spicy Sausage Pepper Skillet

A bright, spicy, and sizzling dish featuring caramelized peppers and crispy sausage, perfect for a fast weeknight dinner.

Scale

450 g (1 lb) spicy Italian sausage
1 tbsp (15 ml) olive oil
1 large yellow onion (200 g / 1 cup diced)
450 g (about 3 medium) bell peppers, mixed colors, sliced into 1 cm (1/2-inch) strips
3 cloves garlic, minced (9–12 g)
200 g (1 cup) canned diced tomatoes, drained
60 ml (1/4 cup) low-sodium chicken or vegetable stock
1 tsp (5 g) smoked paprika
1/2 tsp (2.5 g) dried oregano or 1 tsp (1 g) fresh, chopped
Salt and freshly ground black pepper to taste
1 tbsp (15 ml) red wine vinegar or fresh lemon juice
Optional garnish: 15 g (1/4 cup) chopped fresh parsley or basil

Cook Mode Prevent your screen from going dark

Prepare the sausage and vegetables: Slice or crumble the sausage and wash and slice the bell peppers and dice the onion.
Brown the sausage: Heat olive oil in a skillet and cook the sausage until well browned.
Remove and reserve: Transfer the browned sausage to a plate and leave the drippings in the pan.
Sauté the onion and peppers: Add onion and peppers to the pan and sauté until onions are translucent and peppers begin to char.
Deglaze and simmer: Pour in stock, scrape the browned bits, and add tomatoes, spices, and return the sausage to simmer gently.
Finish and serve: Stir in vinegar or lemon juice, adjust seasoning, and serve hot over rice, pasta, or with crusty bread.

This recipe is forgiving; adjust spice levels and serve with rice or crusty bread for a complete meal.