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This low-carb and keto-friendly Sausage, Peppers, and Onions is one-pan dish that will be a new weekly dinner staple. It’s made in just twenty-minutes, is super easy to throw together, and is so delicious!

A fully cooked sausage peppers and onions recipe made in one skillet.

Quick Sausage Pepper and Onions Recipe

This is the easiest sausage and peppers recipe! It is made in one skillet, is so flavorful, and you can use chicken sausage, pork sausage, or any sausage you have on hand. This recipe is one of our most popular recipes on the site, and we’re not surprised–it’s so good.

It is flavorful, comforting, and just plain delicious with the perfect amount of sauce. A great dish for football Sunday or those nights when you need a quick and easy meal (which feels like just about every night right now!)

And the bonus: This sausage and peppers recipe is Paleo friendly, Whole30 compliant, dairy-free, grain-free, and no sugar added!

Chicken Sausage and Peppers with cauliflower rice

Ingredients Needed

Here is an overview of the ingredient list. Keep scrolling for the full recipe.

  • Sausages (see below)
  • Bell Peppers
  • Poblano Peppers
  • Onion
  • Garlic
  • Diced Tomatoes
  • Chicken Broth
  • Spices (garlic powder, cumin, chili powder)
  • Hot Sauce (optional)

A Note on the Sausage

My recipe calls for the fully cooked chicken sausage. I like using these because they are a bit lower in fat, they’re delicious and they are already fully cooked which means dinner is on the table that much faster.

If you wanted to use a different type of sausage, you can! If you are using uncooked sausage, you can take it out of the casing and cook it first before you add the onions.

How to Make Sausage and Peppers

This is one of those throw everything into the pan types of dinner and we love it. You can scroll down for the full recipe but here is an overview of the steps needed to make this dish.

  1. Cook the garlic, onions and peppers.
  2. Add in the sausage.
  3. Pour in diced tomatoes, chicken broth, and spices.
  4. Bring to a boil then reduce heat and let simmer for 10 minutes.
  5. And serve!

How to Serve It

You can get creative with how you serve this dish!

I make this dish on nights when we need something really quick, so I often serve it as a stand alone dish. It’s also great served over rice, roasted spaghetti squash or cauliflower rice for a low-carb meal, but would also be great with rice or gluten-free pasta as well!

Sausage Peppers and Onions on a plate

Like this easy skillet recipe? Try these other favorite one pan meals!

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Sausage Peppers and Onions in a skillet

Sausage, Peppers, and Onions

4.80 from 10 votes
This low-carb and keto-friendly Sausage, Peppers, and Onions is one-pan dish that is should be your new weekly dinner staple. It's made in just twenty-minutes and and so dang delicious!
Servings 4
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 1 tablespoon olive oil
  • 2 garlic cloves minced
  • 3 bell peppers sliced
  • 1 large onion sliced
  • 1/2 poblano pepper thinly sliced (optional)
  • 4 cooked chicken sausage links (I used a mix of spicy Italian and andouille), sliced (see note)
  • 1 15 oz can diced tomatoes
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin more to taste
  • 1/2 teaspoon chili power more to taste
  • 1 tablespoon hot sauce optional


  • Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add garlic and cook for 30 seconds or just until fragrant.
  • Add sliced bell peppers, onion and poblano pepper to the skillet; let cook until the onion is translucent.
  • Add sausage to the large skillet with the peppers and onions and cook for 1-2 minutes.
  • Pour in diced tomatoes, chicken broth, and spices. Mix well.
  • Bring to a boil then reduce heat and let simmer for 10 minutes.
  • Taste and adjust spices as desired.
  • Serve over spaghetti squash, cauliflower rice, or gluten-free pasta!


If you are using uncooked chicken sausage, remove the casing and cook the chicken sausage and garlic together in a medium skillet over medium-high heat until the sausage is brown on both sides. This should take around 5 minutes, stirring often.
Want to use a different type of sausage? Go for it!


Serving: 4gCalories: 191kcalCarbohydrates: 14gProtein: 13gFat: 10gSaturated Fat: 1.6gSodium: 444mgFiber: 4.1gSugar: 7.4g
Keyword: Sausage Peppers and Onions Recipe
Course: Dinner
Method: One Pan
Author: Lexi

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Recipe Rating


  1. 5 stars
    Made this with Habenaro sausage we get at our farmers market had some left over rice so I threw that in there as well.
    Will definitely make this again, flavors were so good.

  2. So good! I subbed Italian sausage, sliced and sauteed along with red onion, chopped garlic and the peppers. I changed the seasonings to match the Italian theme, plus capers. Served over rice. Super quick, versatile and flavorful!

  3. 5 stars
    I’ve made this recipe several times and my family loves it! It’s so easy and comes together quickly. The only change I make is omitting the tomatoes. Just a preference! This recipe will always make the meal planning cut! Thank you!

  4. 5 stars
    Quick, easy, and delicious! I don’t know why I waited so long to make this dish! I used sausage from Whole Foods: a blend of Andouille, spicy Italian, and mild Italian- yum.

  5. 5 stars
    This was delicious. Hubby loved it too which was a true win. I did feel that some slivered almonds or maybe cashew pieces would have been nice and will try it next time I make it. Hubby has always shunned chicken sausage but not anymore. Thank you.

  6. I made this for dinner tonight and it was delicious! My husband and 9 year old twins really liked it. We will definitely be having this again!

  7. 5 stars
    Made this last night and it was delish! I added sliced mushrooms during the simmering because I needed to use them up! I used Honey Habenero chicken sausage from Sam’s Club and it was delicious. The only light problem was the excess liquid , which might be good if wanting a sauce but we didn’t want sauce because we served it alone. Next time will probably cut down the chicken broth and/or drain the tomatoes first. Thanks for the recipe!

  8. 4 stars
    This recipe was really tasty. My husband loved it too. I wish there was some kind of crispy aspect to it because it gets really mushy, but I think I’ll just add less tomatoes next time and maybe sear the sausage differently. I also added shredded cheese which was absolutely phenomenal; probably didn’t make it very healthy though. ; )

  9. 4 stars
    Hi Lexi,

    What is the best method for freezing this? I am about to go through chemo treatment and want to stock the fridge with freezer meals for my family.

    Thank you Debra

  10. My husband and I loved this recipe! I served mine over spaghetti squash but he had his with rice. I am still working on the leftovers but it’s just as good reheated as it was when I made it. Our grocery store was all out of poblanos so we finely diced some jalapeno to add a little extra spice. Turned out GREAT!

  11. I love the receipes however i’m diabetic and would love to know the nutritional facts for the receipes.

  12. I made this dish a couple of evenings ago, and it was SO delicious. My family and I loved it!! I took the liberty to add a generous amount of (sliced) Portabella mushrooms into the pan with the peppers & onions (just before the peppers were completely cooked.) I used “Butterball Turkey Kielbasa”, and the flavor was very delicious! I left out the Pablano peppers, but I gave it a small squirt of Sriracha Sauce (which we love.) I served this dish over a bed of Brown Rice, and with a Spinach Salad and Ice Tea on the side. It was a delicious (and easy) meal on a hot & muggy summer evening. It’s a definite keeper!

  13. This is my favorite recipe of Lexi’s!! There are so many different variations you can do with this recipe it never gets old. Must try!