25-Minute One-Pan Sausage and Peppers Skillet
This one-pan sausage and peppers skillet comes together in 25 minutes, with sliced sausages, sweet peppers and onions. Everything cooks in one large skillet, so dinner is ready quickly on busy weeknights, with no separate pan for the vegetables or the sausages.
The sausages brown first and are set aside, then onion and peppers soften in the same skillet until lightly charred at the edges. Garlic, paprika and chilli flakes, if using, are cooked for just 1 minute, then the sausages return to this one-pan sausage and peppers skillet for a final 2-3 minutes until heated through. That order keeps the sausages browned and the peppers soft, rather than crowded and steamed.
Expect savoury sliced sausages with soft, lightly charred peppers and onions, seasoned with paprika and finished with parsley. Serve it with rice, bread or mashed potatoes, as written. For more quick weeknight ideas, try the 30-Minute One-Pan Creamy Garlic Chicken Pasta, the 20-Minute Beef and Broccoli Stir-Fry, or browse more Dinner recipes.
Why You’ll Love It
One skillet, a short ingredient list and a clear sequence make this one-pan sausage and peppers skillet an easy weeknight dinner. The peppers and onions cook in the same pan as the sausages, so the flavour stays in the dish.
- Ready in 25 minutes, with 10 minutes of preparation and 15 minutes of cooking
- Sliced sausages, sweet peppers and onions in one skillet
- Easy to serve with rice, bread or mashed potatoes
Key Ingredients Explained
Sausages
Sausages, sliced into rounds, are browned for 5-6 minutes and set aside before the vegetables cook. Any sausages work, but they should be checked as fully cooked through before serving. Chicken sausages can also be used, cooked until fully cooked through.
Bell peppers and onion
Three bell peppers in mixed colours, sliced, and one large onion, sliced, are cooked for 6-7 minutes in the same skillet until softened and lightly charred at the edges. Using a large skillet matters here, so the peppers soften rather than steam.
Olive oil
Olive oil is heated in a large skillet over medium-high heat at the start. It is used to brown the sausages first, and the same skillet is then used for the onion and peppers.
Garlic, sweet paprika and chilli flakes
Minced garlic, sweet paprika and chilli flakes, if using, are added after the peppers and onion and cooked for 1 minute. That short time lets them become fragrant without burning, and the chilli flakes are optional, so the dish can be made without them.
Salt, pepper and parsley
Salt and black pepper are used to season the dish when the sausages return to the skillet. Fresh chopped parsley is served on top, with rice, bread or mashed potatoes if you like.
Ingredients
Prep time: 10 minutes. Cook time: 15 minutes. Total time: 25 minutes. Serves 4. The full ingredient list is in the recipe card below.
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Cook the sliced sausages for 5-6 minutes until browned; remove and set aside.
- In the same skillet, cook onion and peppers for 6-7 minutes until softened and lightly charred at the edges.
- Add garlic, paprika and chilli flakes (if using) and cook for 1 minute.
- Return the sausages to the skillet, season, and cook for 2-3 minutes until heated through.
- Serve topped with parsley, with rice, bread or mashed potatoes if you like.
Tip: Use a large skillet so the peppers soften rather than steam.
Tip: Check that the sausages are fully cooked through before serving, whatever type you use.
Tip: Cook the garlic, paprika and chilli flakes for only 1 minute, so they flavour the skillet without burning.
25-Minute One-Pan Sausage and Peppers Skillet
Ingredients
- 500g sausages, sliced into rounds
- 3 bell peppers (mixed colours), sliced
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon sweet paprika
- 1/2 teaspoon chilli flakes (optional)
- salt and black pepper to taste
- fresh parsley, chopped, to serve
Variations
Chicken sausages can be used instead of other sausages; cook them until fully cooked through. Any sausages work in the same method, provided they are fully cooked through before serving. For a different one-pan weeknight dinner, the 30-Minute One-Pan Creamy Garlic Chicken Pasta follows a similar single-pan approach.
Chopped tomatoes can be added: add a tin of chopped tomatoes with the peppers and simmer 5 extra minutes. That variation makes the total time longer than 25 minutes. Leave out the optional chilli flakes if you prefer a milder skillet, with no other change to the method.
What to Serve With
Rice, crusty bread or mashed potatoes all work, as in the recipe. Rice and mashed potatoes suit the juices from the peppers and onions, while crusty bread is useful for serving straight from the skillet.
Storage & Reheating
Cool the skillet, then refrigerate it in an airtight container for up to 3 days. Reheat it in a pan until piping hot, stirring so the sausages and peppers heat evenly.
The dish is best served hot from the skillet, when the peppers are softened and lightly charred. Leftovers reheated in a pan keep the same ingredients together for a quick next meal.
FAQs
Can I use chicken sausages? Yes, cook until fully cooked through.
Can I add tomatoes? Yes, add a tin of chopped tomatoes with the peppers and simmer 5 extra minutes; the total time will then be longer than 25 minutes.
What goes with it? Rice, crusty bread or mashed potatoes.
Why use a large skillet? So the peppers soften rather than steam, as in the tips above.
Are the chilli flakes essential? No, they are optional, so the dish can be made without them.
How do I know when the peppers are ready? After 6-7 minutes, they should be softened and lightly charred at the edges.
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