Screamin' Skillet Sausage and Peppers

Sherry Peyton


This is just one of those lucky tries that resulted in great comfort food. You see, my husband is not a fan of rice, and so I got creative. Look for the twist! He eats the leftovers for breakfast!

★★★★★ 1 vote
20 Min
25 Min


1/2 medium
cabbage, shredded
1 large
sweet pepper, yellow, orange or red or mixed, cut in medium strips
1 large
onion, halved and then cut into wedges
2 clove
garlic, grated with a microplane
1 lb
sausage (italian hot or mild), kielbasa of any type. i am addicted to johnsonville's new orleans flavored brats
2/3 c
cherry tomatoes
1 tsp

How to Make Screamin' Skillet Sausage and Peppers


  • 1In a saute pan, heat a couple of tbsps of canola oil until hot and then add the shredded cabbage. Cook down until it is soft, but still has a bit of bite. You can singe it a bit, but don't let it get too browned. Set aside.
  • 2In other pan, with a couple of TBSP of canola oil,add the onions and peppers and sear at fairly high temperatures, getting some burning, then reduce and cook until not quite tender.
  • 3Cut the sausage into bite-sized pieces and add to the onions and pepper. Add the garlic as well. Continue to cook on medium, finishing the onions and peppers as the sausage warms up.
  • 4Add the tomatoes, uncut and continue to stir, letting them pop open. Add salt and pepper to taste.
  • 5Lay a bed of the cabbage on a plate and spoon the sausage/pepper/onions and tomatoes over. Eat, love and eat some more!

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About Screamin' Skillet Sausage and Peppers

Course/Dish: Beef, Other Main Dishes
Hashtags: #sausage, #skillet