Easy Dinner Using Sausage and Peppers

A straightforward combination of browned sausage, soft peppers, and onions that comes together in one pan.

Sausage and peppers is one of those dishes that feels both comforting and effortless. The peppers soften as they cook, the onions turn sweet, and the sausage flavors everything around it. It's the kind of meal that works on a busy weeknight, requires minimal fuss, and leaves you satisfied.

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Sausage and Pepper Skillet with Melted Cheese

Total Time: 25 minutes • Serves: 4

A quick and satisfying one-pan meal featuring browned sausage, sautéed peppers and onions, topped with melted cheese. Perfect served over rice or with crusty bread.

Ingredients

1 lb sausage, sliced into rounds
2 bell peppers, diced
1 large onion, diced
1 cup cheese, shredded
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
½ teaspoon red pepper flakes (optional)

Instructions

Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 5-7 minutes, breaking it into smaller pieces as it cooks. Remove and set aside.
In the same skillet, add diced onions and peppers. Sauté for 5-7 minutes until softened, stirring occasionally.
Add minced garlic, Italian seasoning, salt, pepper, and red pepper flakes. Stir and cook for 1 minute until fragrant.
Return the cooked sausage to the skillet and stir to combine. Cook for 2 minutes to warm through.
Reduce heat to low, sprinkle cheese evenly over the top, and cover with a lid. Cook for 2-3 minutes until cheese is melted.
Serve immediately while cheese is warm.

Quick Variations

Lighter Option

Use turkey or chicken sausage instead of pork, and skip the cheese or use just a sprinkle. Serve over greens or cauliflower rice for a vegetable-forward meal.

Hearty Option

Layer your sausage and peppers over crusty bread, pasta, or rice, then top generously with melted cheese. Add a fried egg on top for even more richness.

Vegetarian or Flexible Option

Swap sausage for plant-based sausage or hearty beans like cannellini. The peppers and onions remain the star, with cheese binding everything together.

Simple Substitutions

Protein Substitutes

Chicken or turkey sausage
Spicy chorizo
Ground beef or lamb
Plant-based sausage
Smoked kielbasa

Carb Substitutes

Polenta
Crusty bread or rolls
Pasta
Rice
Potatoes
Couscous

Flavor Boosters

Red pepper flakes or hot sauce for heat
Fresh garlic or garlic powder
Balsamic vinegar for depth
Fresh basil or oregano
Fennel seeds for Italian sausage notes
Paprika for smokiness

Common Questions

Can I prepare this ahead of time?

Yes. Cook the sausage and peppers through, cool completely, then refrigerate for up to three days. Reheat gently on the stovetop or in the oven, adding cheese just before serving.

What type of cheese works best?

Mozzarella is traditional and melts beautifully, but provolone, cheddar, or fontina all work well. Use what you have or prefer.

How do I know when the peppers are done?

They should be soft and slightly caramelized at the edges, with no crunch remaining. This usually takes 10–15 minutes over medium-high heat.