Gluten Free Sausage and Peppers Skillet
Sausage and peppers is one of those deeply satisfying, crowd-pleasing meals that feels like it should be complicated — but this one-skillet version comes together in under 45 minutes and serves four without any fuss. The key is starting with certified gluten free Italian sausage links, since conventional sausage can hide fillers and binders that aren't safe for those avoiding gluten. Once you've got that covered, everything else in the pan — bell peppers, onion, garlic, canned tomatoes, and chicken broth — is naturally free of wheat, so there's no ingredient-swapping gymnastics required. The sausage gets browned first until deeply caramelized, then sliced and nestled back into a garlicky, herb-laced tomato sauce that soaks into every piece. Three colors of bell pepper keep things vibrant and slightly sweet, while the oregano and crushed red pepper flakes give the whole skillet that classic Italian-American punch. A handful of torn fresh basil at the end is optional but highly recommended — it brightens everything up beautifully. Serve it straight from the skillet for a weeknight dinner that feels like way more effort than it actually was.
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Learn more →Ingredients
4 servings
- 1 lb gluten free italian sausage links (sweet or hot)
- 2 tbsp olive oil
- 1 medium yellow onion, halved and sliced ¼-inch thick
- 1 red bell pepper, seeded and sliced ¼-inch thick
- 1 yellow bell pepper, seeded and sliced ¼-inch thick
- 1 green bell pepper, seeded and sliced ¼-inch thick
- 4 cloves garlic, thinly sliced
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes
- 1 can (14.5 oz) diced tomatoes, with juices
- ½ cup chicken broth
- salt and pepper, to taste
For serving
- 2 tbsp fresh basil, torn (optional)
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the sausage links and cook, turning occasionally, until browned on all sides and an instant-read thermometer inserted into the thickest link reads 160°F (71°C), about 10–12 minutes. Transfer to a cutting board and let rest for 3 minutes, then slice into 1-inch rounds.
- 2
Return the skillet to medium heat and add the remaining 1 tbsp olive oil. Add the onion and all three bell peppers and cook, stirring occasionally, until softened and the edges begin to brown, about 7–8 minutes.
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