Sausage, Peppers, and Onions
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
Ingredients
- 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
Instructions
- 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!
Notes
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!
Nutrition
Serving: 4g | Calories: 191kcal | Carbohydrates: 14g | Protein: 13g | Fat: 10g | Saturated Fat: 1.6g | Sodium: 444mg | Fiber: 4.1g | Sugar: 7.4g