Turkey Sausage Pepper Skillet (Printable)

Lean turkey sausage and bell peppers sautéed together for a quick, flavorful one-pan dinner.

# What You'll 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 can (14.5 oz) 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 olive oil in a large skillet over medium heat.
02 - Add turkey sausage slices and cook for 5 to 6 minutes, turning occasionally until browned on all sides. Remove from skillet and set aside.
03 - Add sliced onion and bell peppers to the skillet and sauté for 5 to 7 minutes until softened.
04 - Stir in minced garlic, dried oregano, smoked paprika, and crushed red pepper flakes and cook for 1 minute until fragrant.
05 - Return sausage to the skillet, add drained diced tomatoes, and stir to combine.
06 - Season with salt and black pepper to taste. Simmer for 5 to 7 minutes to blend flavors and reduce excess liquid.
07 - Sprinkle chopped fresh parsley over the skillet and serve hot.

# Expert Pointers:

01 -
  • Everything cooks in one skillet, which means fewer dishes to convince yourself to wash later.
  • It's flexible enough to throw in whatever vegetables are lurking in your crisper drawer without derailing dinner.
  • The whole meal comes together in 30 minutes, making it feel like cheating on nights when you're too tired to think.
02 -
  • Don't crowd the sausage in the pan when you first add it; give each slice space to brown, or you'll end up steaming it instead of searing it.
  • Draining the canned tomatoes is the one step that prevents this from becoming a watery mess, so don't skip it thinking the liquid adds flavor.
03 -
  • If your skillet is well-seasoned or nonstick, you can use just 1 tablespoon of oil and the sausage will still brown beautifully.
  • Make this on a Sunday and it reheats perfectly for lunch all week, though it's best eaten fresh while the peppers still have a little texture.

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