This Easy Sausage and Pepper Skillet is made with sausage, peppers, onions, and cauliflower rice and tossed in a flavorful, creamy sauce. This quick and easy weeknight dinner is healthy, filling, and ready in just 30 minutes. It’s gluten free, grain free, dairy free, egg free, nut free, and Paleo friendly.
Easy skillet dinners are all the rage right now and for very valid reasons. They are quick to make, packed with flavor, easy to clean up and require minimal thinking. It can’t get much better than that! My husband and I love making this on a busy weeknight and it tastes just as good heated up for leftovers. My favorite part about this dish is that it requires minimal ingredients and has a good serving of veggies. But don’t worry, it doesn’t taste like you are eating a plateful of vegetables. If it did, my husband wouldn’t request it for lunch on a regular basis!
Simple Steps for an Easy Dinner
To make this Easy Sausage and Pepper Skillet, start by cooking the sausage. I cook the sausage on an electric skillet but there are many ways to do so. If you use an electric skillet, cook at 300 degrees for 15-20 minutes. If you use a stove top skillet, cook on medium-high heat for 15-20 minutes. You can also cook the sausage in the oven at 350 degrees for about 15 minutes. Whichever way you choose to cook it, just make sure the sausage reaches an internal temperature of 160 degrees. I want to note that this recipe calls for breakfast sausage. I have made this recipe with breakfast and Italian sausage and, in my opinion, the breakfast sausage tastes best. However, I always encourage you to experiment for yourself and see which option your taste buds enjoy more!
While the sausage is cooking, dice the onion and cut the peppers. Heat the extra virgin olive oil in the skillet and add the diced onion. Cook on high heat for 2-3 minutes until the onions start to become translucent. Add the peppers to the skillet and continue to cook on high heat for another 3 minutes. Next, add the frozen cauliflower rice to the skillet and continue to cook on high heat for 5-7 minutes.
While the cauliflower rice is cooking, remove the sausage from the oven or skillet and cut into small pieces. Add the sausage, salt, garlic powder, onion powder, lemon juice, pepper, Dijon mustard, Cajun seasoning, ground mustard, cumin, and 1 cup of the canned coconut milk to the skillet and mix together. For the coconut milk, start by adding one cup of the cream that sits on the top of the can. As it cooks, you will need to add more of the liquid at the bottom, but start slow. I usually use all the liquid but I add it a little bit at a time to make sure I get the consistency that is just right for me. Continue to cook on medium heat for 5 minutes.
This Easy Sausage and Pepper Skillet has it all; simple prep, delicious taste, real ingredients, minimal cook time, and easy clean up. It’s one of those recipes that you will find yourself making again and again!
-Kelsey
Easy Sausage and Pepper Skillet
Course: Dinner/LunchDifficulty: Easy4
servings5
minutes25
minutes30
minutesIngredients
30 ounces frozen cauliflower rice
1.5-2 lbs breakfast sausage
1 red onion
1/2 teaspoon salt
3 peppers
1/2 teaspoon garlic powder
1 teaspoon onion powder
1 Tablespoon lemon juice
1/4 teaspoon pepper
2 Tablespoons extra virgin olive oil
1 teaspoon Dijon mustard
1 (13.5 oz) can of coconut milk
1/4 teaspoon Cajun seasoning
1/4 teaspoon ground mustard
1/4 teaspoon cumin
Directions
- Start by cooking the sausage until it reaches an internal temperature of 160 degrees. If using an electric skillet, cook at 300 degrees for 15-20 minutes. If using a stove stop skillet, cook on medium high heat for the same amount of time. You can also cook the sausage in the oven at 350 degrees for 15-20 minutes.
- While the sausage is cooking, dice the onion and cut the peppers. Heat the extra virgin olive oil in the skillet and add the onions. Continue to cook the onions on high heat for 2-3 minutes until they become translucent. Add the peppers to the skillet and continue to cook on high heat for an additional 3 minutes.
- Add the frozen cauliflower rice to the skillet and cook on high heat for 5-7 minutes. While the rice is cooking, remove the sausage from the skillet or oven and cut it into small pieces.
- Add the salt, pepper, garlic powder, onion powder, lemon juice, Dijon mustard, Cajun seasoning, ground mustard, cumin, 1 cup of the canned coconut milk (cream only) and sausage to the skillet. For the coconut milk, start by adding only 1 cup of the cream that sits at the top of the can. As it cooks, you will need to add more of the liquid that’s at the bottom of the can, but start slow. I usually use all the liquid but I add it a little bit at a time to make sure I get the consistency that is just right for me. Continue to cook on medium heat for 5 minutes.