sausage, pepper, and potato skillet

5 from 4 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 3 tablespoons olive oil, divided
  • 4 links cooked Italian sausage, cut into coins
  • ½ lb. baby potatoes, quartered
  • 2 bell peppers, chopped into chunks
  • ½ red onion, chopped into chunks
  • cup water
  • ½ cup shredded mozzarella or white cheddar
  • ½ lemon, zest and juice
  • 1 tablespoon chopped Italian parsley


  • Heat a 12-inch skillet over medium-high heat, add 1 tablespoon oil followed by 4-5 links sausage; brown, about 2 minutes per side. Transfer to a plate or platter.
  • In the same skillet, add 1 tablespoon oil followed by ½ lb. quartered potatoes. Season with a big pinch salt and pepper. Cook until golden brown, turning frequently, about 8 minutes. Transfer to the same platter with the sausages.
  • Add the remaining 1 tablespoon oil, followed by 2 chopped bell peppers and ½ chopped onion. Season with a big pinch salt and pepper. Sauté, stirring occasionally, until tender, about 5 minutes.
  • Add sausages and potatoes back to the skillet. Pour ⅓ cup water evenly over the top and cover the skillet with a lid. Cook for 10 minutes until the potatoes are tender, lifting the lid for the last few minutes. Taste and season with additional salt and pepper, if needed.
  • Finish with ½ cup shredded mozzarella, use the lid if you want it slightly melted, zest and juice from ½ lemon, and 1 tablespoon chopped parsley.


  • Serve this with a crisp green salad or steamed green beans. You can also serve this over creamy polenta or orzo to complete this meal.


  • Protein: Swap the sausage for shrimp, cubed chicken breast, or pork tenderloin.
  • Vegetarian: Swap the sausage for mushrooms or 1 can beans and increase the peppers and onions.
  • Gluten-free: Check your brand of sausage to make sure it’s gluten-free.
  • Other: For Sausage + Pepper Subs you can eliminate the potatoes from the recipe and serve the sausage, pepper, and onion mixture on toasted rolls with melted mozzarella on top.


  • Slice peppers and onions up to 3 days in advance and store in an airtight container in the refrigerator.
  • Potatoes can be sliced up to 24 hours in advance, submerged in cold water, and stored in an airtight container in the refrigerator.


Calories: 611kcal | Carbohydrates: 18g | Protein: 21g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 99mg | Sodium: 919mg | Potassium: 721mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2096IU | Vitamin C: 106mg | Calcium: 143mg | Iron: 2mg