Sausage Peppers and Onions Skillet
Nothing beats a classic sausage and peppers meal, especially when all it takes is just one skillet from stove to table.
Servings: 6 servings
Calories: 54kcal
Equipment
- large skillet
- cutting board
- tongs
Ingredients
- 2 tablespoon olive oil
- 1 whole red bell pepper sliced thin, julienned
- 1 whole orange bell pepper sliced thin, julienned
- ½ large yellow onion sliced
- 1 tablespoon seasoning of choice I used cajun seasoning
- 3 whole chicken sausage links
Instructions
- Prepare the peppers by slicing them into thin slices (the "julienne" method) and slice the onion into thick circles then cut in half.
- Add the vegetables to a skillet with olive oil on medium heat. Cook until the onions become fragrant and the peppers begin to sweat. Season with your desired spice.
- Take a few chicken sausage links, slice them into uniform pieces.
- Add in sliced chicken sausages and cook until the sausage browns on all sides and the veggies continue to get soft. The onions should become golden brown and very soft. This will take approximately 6-7 minutes.
- Serve with a side of rice or over pasta.
Notes
To get the peppers and onions to render down a little quicker, cover the lid and turn the flame to a medium low. Lift the lid and toss to combine and to prevent any burning.
Sear the peppers and onions before you add in the sausage. The peppers and onions will take longer than the sausage to cook and soften.
For an easier grab and go lunch, add the ingredients to a hero, hoagie, or your favorite wrap and make it into a handheld.
If you are serving rice with this, cook the rice in bone broth for added flavor and protein.
Nutrition
Calories: 54kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.4mg | Sodium: 6mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
