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Smoked Sausage and Peppers

Sliced smoked sausage seared with crisp bell peppers, sweet onions, and Cajun spices in a single skillet.

30 minEasyServes 4420 cal/serving

Southern AmericanDinnerStovetopLow CarbHigh ProteinGluten-FreeDairy-FreeNut-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1 lb smoked sausage, sliced
  • 1 tbsp olive oil
  • 2 bell peppers, sliced
  • 1 yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 tsp Cajun seasoning

Instructions

  1. 1

    Heat 1 tbsp olive oil in a large skillet over medium-high heat.

  2. 2

    Add 1 lb sliced smoked sausage and sear for 4 to 5 minutes until browned and internal temperature reaches 165°F.

  3. 3

    Transfer sausage to a plate.

  4. 4

    Add 2 sliced bell peppers and 1 sliced yellow onion to the skillet and cook for 5 minutes until tender-crisp.

  5. 5

    Stir in 2 cloves minced garlic and 1 tsp Cajun seasoning, cooking for 1 minute until fragrant.

  6. 6

    Return sausage to the skillet and toss everything together to heat through.

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Questions

What internal temperature should Smoked Sausage and Peppers reach?

For Smoked Sausage and Peppers, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Is there a substitute for Cajun seasoning in Smoked Sausage and Peppers?

The entry for Smoked Sausage and Peppers calls for 1 tsp Cajun seasoning. In its place: Two parts paprika to one part each of garlic powder, onion powder, dried thyme, oregano and cayenne, with salt.

Is Smoked Sausage and Peppers keto-friendly?

A serving of Smoked Sausage and Peppers carries 10 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 50 percent of the budget; against a moderate 100 g low-carb day it is 10 percent.

How many calories are in Smoked Sausage and Peppers?

One serving (the recipe makes 4) is about 420 calories, with 18 g protein, 10 g carbohydrate and 34 g fat, plus 3 g fiber and 890 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Smoked Sausage and Peppers?

Refrigerate what is left of Smoked Sausage and Peppers within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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