Description
Savor this delightful one-pan dish featuring juicy sausage, vibrant bell peppers, and tender potatoes. Quick to prepare, it’s perfect for busy weeknights or cozy family dinners.
Ingredients
Scale
- 1 pound Italian sausage (or your favorite variety)
- 2 medium baby potatoes, halved
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
Instructions
- Prepare Your Ingredients: Wash and chop the bell peppers into bite-sized pieces. Halve the baby potatoes for even cooking. Slice the onion thinly.
- Cook the Sausage: In a large skillet over medium heat, add olive oil. Once hot, place sausage links in the pan and cook until browned on all sides, about 5–7 minutes. Remove sausages from the pan.
- Sauté the Vegetables: In the same skillet with leftover sausage oil, add chopped onion and bell peppers. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional minute.
- Add Potatoes: Stir in halved potatoes along with salt, pepper, paprika, and Italian seasoning. Toss to combine.
- Bring It All Together: Return cooked sausages to the skillet with vegetables and potatoes. Cover and reduce heat to medium-low; allow to simmer for about 15–20 minutes or until potatoes are fork-tender.
- Serve Up!: Serve hot directly from the skillet or plate portions for family-style dining.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 70mg
Keywords: - Feel free to substitute chicken or turkey sausage for a leaner option. - Add seasonal veggies like zucchini or spinach for extra nutrition. - Store leftovers in an airtight container in the fridge for up to three days; reheat on medium heat.