How do I blister peppers without mushy results?

Use a heavy cast- or carbon-steel skillet and heat it before adding peppers. Avoid stirring or otherwise disturbing the pepper strips for 2 minutes after adding them to the skillet. Flip the pepper strips while cooking. Higher cooking temperatures will blister the skins of the pepper strips. If your skillet is small, you may need to cook the peppers in batches to avoid steaming. Fresh peppers are more likely to blister than other types of peppers.

What sausage should I buy?

I would buy Italian pork sausage in casings and slice it into rounds. Sweet, mild, and hot Italian pork sausages would all work.

Why use a white onion?

White onion has a strong flavor and softens nicely during sautéing. Onion wedges hold together well when sautéed at high heat. Red and yellow onions are not recommended for onion wedges.

Can I meal prep this?

It's a good meal planning idea, and the dried herbs add flavor to the oil-based sauce left overnight.

How do I store and reheat leftovers?

Leftovers can be stored in the refrigerator for up to 4 days in a covered container. To reheat, stir a small amount of liquid into the sausage and peppers in a covered sauté pan and cook over medium heat for 2 minutes. Uncover and cook an additional minute to brown and glaze the sausage. I do not suggest using a microwave to reheat, as the peppers can be soggy.

What if the pan looks dry?

Add the 1 tablespoon of water called for in the recipe and stir the contents of the pan with a sturdy metal spatula to scrape browned bits off the bottom of the pan. This will help loosen the fond and give the sausage and peppers a glossy appearance.

Sausage and Peppers Skillet With Blistered Bell Peppers

By Mason BrooksNov 14, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

This sausage and peppers skillet recipe feeds four in 30 minutes with one pan. The sausage is well browned. The sliced and wedged bell peppers and white onions are tender and slightly charred, not burned, when cooked in a hot skillet (I prefer thick-sliced bell peppers).

Sausage and Peppers Skillet With Blistered Bell Peppers

I fry sausages in a 12-inch cast-iron pan or other heavy carbon steel pan and slice them cold because I fry them in a single layer in hot oil. If you slice them cold, they will fry well; if you put too many sausages in the pan, they will steam rather than fry.

Peppers should be cooked over high heat for 6 to 8 minutes without turning or stirring for the first 2 minutes to blister. Cooked onion wedges should have translucent and slightly charred edges, although the peppers should not cook through. Slices of sausage removed from the pan should be added to the oil. Do not clean the pan.

Once sausage has been added back into the skillet, oil and other drippings take on the flavors of peppers and other seasonings to form a shiny sauce. Serve garnished with fresh parsley, directly from the skillet.

Why you'll love this recipe

Dinner will be ready in 30 minutes. Sausages and vegetables are cooked in the same pan.
One-pan cleanup involves a heavy cooking pan and knife and other utensils, such as a spatula, tongs, and slotted spoon.
Pepper slices are ready to use and don't fall apart when cooked quickly at high temperatures.
Italian sausage comes in sweet and hot varieties and milder varieties. The cooking methods for Italian sausage are the same regardless of variety, but you can adjust the heat level of your dish.
Four servings will last for lunches during the week.
Hoagie rolls cooked in a skillet are used to make sandwiches for a fuller dinner.

Instructions

Slice the sausage links into 1/2-inch rounds. Seed the bell peppers and cut them into 1/2-inch strips. Peel the white onion and cut it into 1/2-inch wedges.

Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil and heat until it shimmers and just starts to wispy-smoke.

Add the sausage rounds in a single layer, working in batches if needed. Cook for 3-4 minutes per side, until the edges are deep dark brown and the centers are no longer pink.

Remove the sausage with a slotted spoon and set it aside on a plate, leaving the rendered fat in the skillet.

Add the remaining 2 tablespoons olive oil, bell peppers, and onion to the skillet. Season with the salt, black pepper, dried oregano, and dried basil. Sauté over high heat for 6-8 minutes, until the onions are translucent with charred edges and the pepper skins have small dark blisters.

Return the sausage to the skillet. Reduce the heat to medium and toss for 2 minutes.

If the pan looks dry, add 1 tablespoon water and scrape up the browned bits. Sprinkle with the chopped parsley before serving.

FAQ

You can cook dried peppers. Dried peppers will release more moisture and not look blistered like fresh peppers. Using high heat when sautéing can reduce moisture from dried peppers. Sautéed dried peppers will leave more liquid in the pan and softer pepper strips.

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Lunch Dinner Italian Low Carb Meal Prep One Pot Stovetop

Sausage and Peppers Skillet With Blistered Bell Peppers

Name: Sausage and Peppers Skillet With Blistered Bell Peppers
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 lbs Italian sausage links (sliced into 1/2-inch rounds); 1 large red bell pepper (seeded and sliced into 1/2-inch strips); 1 large yellow bell pepper (seeded and sliced into 1/2-inch strips); 1 large green bell pepper (seeded and sliced into 1/2-inch strips); 1 large white onion (cut into 1/2-inch wedges); 3 tbsp extra virgin olive oil (divided); 1 tsp dried oregano; 1 tsp dried basil; 1/4 cup fresh flat-leaf parsley (finely chopped, for garnish); 1 tsp kosher salt; 1/2 tsp freshly cracked black pepper; 1 tbsp water (optional, if the pan looks dry)

By Mason BrooksNov 14, 2026

Prep

10 min

Cook

20 min

Total

30 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Dinner will be ready in 30 minutes. Sausages and vegetables are cooked in the same pan.
One-pan cleanup involves a heavy cooking pan and knife and other utensils, such as a spatula, tongs, and slotted spoon.
Pepper slices are ready to use and don't fall apart when cooked quickly at high temperatures.
Italian sausage comes in sweet and hot varieties and milder varieties. The cooking methods for Italian sausage are the same regardless of variety, but you can adjust the heat level of your dish.
Four servings will last for lunches during the week.
Hoagie rolls cooked in a skillet are used to make sandwiches for a fuller dinner.

Ingredients

Servings4

•1 ½ lbs Italian sausage links (sliced into 1/2-inch rounds)
•1 large red bell pepper (seeded and sliced into 1/2-inch strips)
•1 large yellow bell pepper (seeded and sliced into 1/2-inch strips)
•1 large green bell pepper (seeded and sliced into 1/2-inch strips)
•1 large white onion (cut into 1/2-inch wedges)
•3 tbsp extra virgin olive oil (divided)
•1 tsp dried oregano
•1 tsp dried basil
•¼ cup fresh flat-leaf parsley (finely chopped, for garnish)
•1 tsp kosher salt
•½ tsp freshly cracked black pepper
•1 tbsp water (optional, if the pan looks dry)

Instructions

1
Slice the sausage links into 1/2-inch rounds. Seed the bell peppers and cut them into 1/2-inch strips. Peel the white onion and cut it into 1/2-inch wedges.
2
Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil and heat until it shimmers and just starts to wispy-smoke.
3
Add the sausage rounds in a single layer, working in batches if needed. Cook for 3-4 minutes per side, until the edges are deep dark brown and the centers are no longer pink.
4
Remove the sausage with a slotted spoon and set it aside on a plate, leaving the rendered fat in the skillet.
5
Add the remaining 2 tablespoons olive oil, bell peppers, and onion to the skillet. Season with the salt, black pepper, dried oregano, and dried basil. Sauté over high heat for 6-8 minutes, until the onions are translucent with charred edges and the pepper skins have small dark blisters.
6
Return the sausage to the skillet. Reduce the heat to medium and toss for 2 minutes.
7
If the pan looks dry, add 1 tablespoon water and scrape up the browned bits. Sprinkle with the chopped parsley before serving.