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Keto Sausage and Peppers Skillet - A Fast, Flavor-Packed Weeknight Meal

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 to 1.25 pounds fully cooked Italian sausage (pork or chicken), sliced into 1/2-inch rounds
  • 2 tablespoons olive oil or avocado oil, divided
  • 1 large yellow onion, thinly sliced
  • 3 bell peppers (any colors), seeded and sliced into strips
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons tomato paste (no sugar added)
  • 1/4 cup chicken broth or water
  • 1 tablespoon red wine vinegar or lemon juice
  • Fresh parsley, chopped, for garnish
  • Optional add-ins: 1 cup sliced mushrooms, 1 small zucchini sliced into half-moons, or a handful of baby spinach

Method
 

  1. Brown the sausage: Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sliced sausage and cook 4–6 minutes, turning once, until browned on both sides. Transfer to a plate.
  2. Sauté the onions and peppers: Add the remaining oil to the same skillet. Toss in the onion and bell peppers with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and lightly charred in spots.
  3. Add aromatics and spices: Stir in the garlic, oregano, basil, smoked paprika, and red pepper flakes. Cook 30–60 seconds, just until fragrant.
  4. Tomato paste and deglaze: Add the tomato paste and cook 1 minute to caramelize slightly. Pour in the broth or water, scraping up any browned bits from the pan.
  5. Return sausage to the skillet: Stir the sausage back in. Season with salt and black pepper. Let it simmer 2–3 minutes to meld the flavors.
  6. Finish with acidity: Stir in the red wine vinegar or lemon juice. Taste and adjust seasoning. If using spinach, stir it in now until just wilted.
  7. Garnish and serve: Sprinkle with chopped parsley. Serve hot as-is or alongside cauliflower rice, zucchini noodles, or a crisp salad.