Red Meat Allergy Friendly Paleo Italian Sausage & Peppers Skillet
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Learn more →Ingredients
4 servings
For the skillet
- 1 ½ lb italian-style pork sausage links (no fillers sugar or added sugar)
Chef's tipTurkey sausage is leaner than pork; add a little oil if it seems dry, and match the seasoning to the recipe. Cook turkey fully - to 165°F (74°C). - 2 tbsp olive oil, divided
- 1 medium yellow onion, halved and sliced ¼-inch thick
- 1 red bell pepper, seeded and sliced into ¼-inch strips
- 1 yellow bell pepper, seeded and sliced into ¼-inch strips
- 1 green bell pepper, seeded and sliced into ¼-inch strips
- 4 cloves garlic, minced
- ½ tsp crushed red pepper flakes
For the marinara
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
- ¼ 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 6–8 minutes total. Transfer the sausages to a cutting board — 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 7–8 minutes.
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