This Sausage, Peppers and Onions Skillet is an easy one-pan weeknight dinner made with turkey sausage, bell peppers, onions and pasta sauce.
Ingredients and substitutions
- Olive oil – or any other neutral cooking oil like avocado or canola oil.
- Turkey sausages – swap out for another kind of sausage or make your own homemade turkey sausage.
- Mushrooms – you can use any veggie of your choice like broccoli, carrots, cabbage, cauliflower, zucchini or even green beans.
- Yellow onions – white or red onions would also work in this recipe.
- Green, yellow and red pepper – use any combination of bell peppers or another veggie of your choice.
- Garlic – fresh minced garlic is best but jarred minced garlic will work in a pinch.
- Salt & pepper – to taste.
- Red chili flakes – cut this out altogether or just use half if you’re not a big fan of spice.
- Jarred pasta sauce – use your favourite jarred spaghetti sauce or even canned crushed tomatoes.
How to make sausage, peppers and onions
Step 1: Cook the sausage.
Heat olive oil over med-high heat in large frying pan. Add turkey sausages and cook for 10 minutes.
Step 2: Slice sausage.
Remove sausage from heat and slice into coins once cooled.
Step 3: Cook the mushrooms.
Without wiping pan clean, add mushrooms to skillet and sauté until juices start to release, about 5 minutes.
Step 4: Sauté the onions and peppers.
Add onions and peppers, cooking another 2 minutes or so.
Step 5: Add in the rest of the ingredients.
Add sausages back in, along with garlic, salt & pepper and red chili flakes. Add pasta sauce. Cook mixture another 2-3 minutes until sausages are fully cooked and veggies are softened.
Step 6: Dig in or store for later!
Divide among 4 meal prep bowls or enjoy for dinner.
How to serve sausage, peppers & onions
If you're looking to serve this sausage and peppers recipe as a bigger dinner, I suggest adding in some cooked pasta to take the flavours over the top and create a more filling meal. Here are some more side dish ideas:
Frequently Asked Questions
I use turkey sausage in this sausage peppers and onions recipe to keep it leaner and healthier, but you can use any type of sausage you'd like! If you're really in a bind but don't have any sausages on hand at home, you can actually make some yourself. You can look to my breakfast sausage recipe for inspiration and just leave out the fennel seeds.
You sure can! This sausage, peppers and onions recipe is great for meal prep and will last in the fridge for up to 5 days. you can even make parts of the recipe ahead of time and cut down on prep by pre-slicing and cooking the sausage.
You can also make this sausage, peppers and onions dish in the oven! Follow the same steps as you see listed for the skillet. Bake the sausages for 10 minutes first, then slice up and add to a baking sheet with the veggies, garlic, salt & pepper and tomato sauce. Bake the mixture for 10-15 minutes until the veggies are tender, then serve and enjoy.
You'll need to cook the sausage before adding it to the rest of the ingredients to ensure it's cooked through.
Storing and reheating
If you happen to have any leftovers of this sausage and peppers recipe, pop them into an airtight glass container and store them in the fridge for up to 5 days. To reheat this recipe, simply zap it in the microwave for 2 minutes on high. I always recommend sprinkling a little bit of water over top so that the leftovers don't dry out. This is my special secret for reviving leftovers and it works every time!
Freezing this recipe
You should be able to freeze this sausage, peppers and onions recipe. I haven’t personally tried it, but most of the ingredients in this recipe are freezer-friendly once cooked through. Let the dish cool before room temperature then pack up your leftovers in individual serving sizes in glass containers. They’ll last in the freezer for up to 3 months.
When you’re ready to reheat, pull one of the servings out of the freezer then microwave for 6-7 minutes, stirring halfway through.
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Easy Sausage, Peppers and Onions {Skillet Meal}
Ingredients
- 1 tbsp olive oil
- 4 turkey sausages (1 lb of sausage)
- 1 (8oz) package mushrooms, quartered
- 2 yellow onions, sliced
- 1 each green, yellow and red pepper, chopped
- 4 cloves garlic minced
- 1 tsp each Salt & pepper
- 1 tsp red chili flakes (cut in half or leave out if you don't like spicy)
- 1/2 cup jarred pasta sauce
Instructions
- Heat olive oil over med-high heat in large frying pan. Add turkey sausages and cook for 10 minutes. Remove from heat and slice when cool.
- Without wiping pan clean, add mushrooms to skillet and saute until juices start to release, about 5 minutes. Add onions and peppers, cooking another 2 minutes or so.
- Add sausages back in, along with garlic, salt & pepper and red chili flakes. Add pasta sauce. Cook mixture another 2-3 minutes until sausages are fully cooked and veggies are softened.
- Divide among 4 meal prep bowls or enjoy for dinner. Leftovers will last up to 5 days in the fridge – enjoy!
Comments & Reviews
Beth Montagna says
Hi Taylor,
Thank you for the recipe. It was wonderful!!
I served it tonight with riced cauliflower which is my substitute for rice.
I followed the recipe exactly and it was perfect!
Looking forward to trying your chicken marsala skillet recipe!
Taylor Stinson says
I’m so happy you enjoyed, Beth! Thanks so much for leaving a review 🙂
Dr. Neil Glennie says
Excellent and flexible recipe. I am a former Torontonian now living in New Orleans. Keep up the good work on Bloor Street. Now, if you can just get non-Torontonians to pronounce it.
Taylor Stinson says
Haha thank you for dropping by, Neil! So happy you enjoyed 🙂
Monica says
This was amazing! So easy to make! I added in chicken to go with the sausage. I only had pasta sauce to use, which turned out great. Thanks for the wonderful recipe. My Fiancé and I both made it “together” over FaceTime tonight! Will definitely be making this again.
Taylor Stinson says
I’m so happy you enjoyed, Monica! 🙂
Tracy L Bennett says
I’m very interested!! (In ALL of the recipes) on my way to the grocery store, gonna try the Sesame chicken tonight and the Sausage and peppers tomorrow night!! Exciting!! New Subscriber for sure!!!
Taylor Stinson says
Thank you so much Tracy!!! You just made my day 🙂 Let me know how you like this recipe!!
Kerri E Hallahan says
What would I do without this site??? This recipe was made exactly as you have it and it is amazing!! Another week of healthy, meal prep lunches that I’ll look forward to every day!! Thank you ! Thank you!
Taylor Stinson says
Kerri your comment has made my day!!! Thank you so much I’m so happy I could help 🙂
Lisa Harzawy says
If you’re looking for cheaper spices such as your fennel, check out your local Asian or Mediterranean markets. They usually have them much much cheaper and better quality than supermarkets. I can get a fairly nice bag of fennel for $2-$3. Don’t worry, most everyone is very nice and it is a really neat outting where you can see things you’ve never known even existed. =)
Taylor Stinson says
Great tip, thanks Lisa!
Renee Schouten says
Hi there,
Is there a button to put the 4 servings up to 6?
Thanks!
Taylor Stinson says
Hey Renee – if you hover over the serving number in the recipe card it will give you the option to increase the number of servings to 6 🙂
Renee Schouten says
Hi Taylor,
I hovered over it but it did not change!
Ray says
Great recipe, making this tonight – it reminds me of the Sausage Sauce Piquant my grandma used to make. Delicious.
Tomiko says
Made this yesterday for my meal prep and had it tonight for the first time. Definitely a favorite. I had to use tomato paste instead of tomato sauce because I forgot to pick some up at the store so it was a little bland. Nothing some Tabasco couldn’t fix!
Taylor Stinson says
So happy to hear you liked it Tomiko!!! 🙂
Allison Lee says
Tried this meal as my first to make from the blog tonight and it was delicious! Super easy to make! Since I don’t like mushrooms I substituted them for carrots to give the dish some more color and get an extra veggie in! Wasn’t too sure about the amount of onion the recipe called for, but it came together beautifully! Definitely a do-over! I cannot wait to try more meals now!
Taylor Stinson says
Yay!!! So happy you liked this recipe Allison!!! I actually make it all the time myself, I just made it last week haha. Thanks so much for sharing with me 🙂