Fish Free Paleo Italian Sausage & Peppers Skillet
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Learn more āIngredients
4 servings
For the skillet
- 1 Ā½ lb italian-style pork sausage links (no fillers sugar or added sugar)
Chef's tipChoose link-style vegetarian sausages to match the original; most are pre-cooked, so add them later in cooking so they heat through without drying out. - 2 tbsp olive oil, divided
- 1 medium yellow onion, halved and sliced Ā¼-inch thick
- 1 red bell pepper, seeded and sliced into Ā¼-inch strips
- 1 yellow bell pepper, seeded and sliced into Ā¼-inch strips
- 1 green bell pepper, seeded and sliced into Ā¼-inch strips
- 4 cloves garlic, minced
- Ā½ tsp crushed red pepper flakes
For the marinara
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- Ā½ tsp salt, plus more to taste
- Ā¼ tsp black pepper
- Ā¼ cup fresh basil leaves, torn
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 sear, turning occasionally, until browned on all sides, about 6ā8 minutes total. Transfer the sausages to a cutting board ā they will not be fully cooked through yet. Once cool enough to handle, slice them on the bias into 1/2-inch rounds.
- 2
Return the skillet to medium-high heat and add the remaining 1 tbsp olive oil. Add the onion and all three bell peppers and cook, stirring occasionally, until softened and beginning to char at the edges, about 7ā8 minutes.
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