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Easy One-Pan Keto Sausage & Peppers - Weeknight-Friendly Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 to 1.25 lbs Italian sausage links (mild or hot; pork or chicken)
  • 3 bell peppers, mixed colors, sliced into strips
  • 1 large yellow onion, halved and sliced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil (or avocado oil)
  • 1 tsp dried oregano
  • 1/2 tsp dried basil (or Italian seasoning)
  • 1/2 tsp smoked paprika (optional, for depth)
  • 1/4–1/2 tsp red pepper flakes (optional, for heat)
  • 1–2 tbsp red wine vinegar (or lemon juice), to finish
  • Salt and black pepper, to taste
  • Fresh parsley, chopped, for garnish
  • Parmesan cheese, shaved or grated (optional, for serving)

Method
 

  1. Slice the veggies: Cut bell peppers into strips and slice the onion. Mince garlic and set aside.
  2. Brown the sausage: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add sausage links and cook 3–4 minutes per side until well browned. Remove to a plate; they will finish cooking later.
  3. Sauté peppers and onions: Add the remaining oil to the same pan. Toss in peppers and onion with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened with some caramelized edges.
  4. Add garlic and spices: Stir in garlic, oregano, basil, smoked paprika, and red pepper flakes. Cook 30–60 seconds until fragrant.
  5. Return sausage and simmer: Slice browned sausages into 1-inch pieces and add back to the skillet. Reduce heat to medium-low and cook 5–7 more minutes, stirring, until sausage is cooked through and veggies are tender.
  6. Brighten and season: Drizzle in red wine vinegar, toss, and taste. Add more salt, pepper, or vinegar as needed. Finish with chopped parsley.
  7. Serve: Enjoy as is, or plate over cauliflower rice or zucchini noodles. Sprinkle with Parmesan if you like.