Rating: 5 stars
9 Ratings
  • 5 star values: 8
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This easy and flavorful skillet recipe is one you'll want to put in your regular rotation. It's healthier than using pork sausage and makes for a quick weeknight dinner, and works well for meal-prepping. I like to serve mine over steamed rice.

Recipe Summary

15 mins
15 mins
30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook turkey sausages until they begin to brown and firm up, 3 to 4 minutes per side. Remove to a cutting board and let cool slightly before cutting into 1/2-inch-thick diagonal slices; they will not be completely cooked at this point.

  • Heat remaining 1 tablespoon oil in the same skillet over high heat. Quickly stir-fry onion until it begins to brown, about 1 minute. Add peppers and continue cooking over high heat, stirring constantly, until peppers begin to brown, 2 to 3 minutes. Do not overcrowd the skillet in order to get a nice char on the vegetables. Mix in garlic and cook for 1 minute.

  • Return sausage, and any accumulated juices, to the skillet. Season with crushed red pepper, salt and pepper and reduce heat to medium. Stir to combine and continue cooking until sausage is no longer pink in the center, about 2 minutes more.

Cook's Note:

I sometimes use hot Italian turkey sausage instead of sweet.

Nutrition Facts

233 calories; protein 16.9g; carbohydrates 7.5g; fat 15.5g; cholesterol 64.1mg; sodium 746.8mg. Full Nutrition