Whole 30 Gluten Free Sausage and Peppers Skillet
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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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