This skillet Italian sausage with peppers and onions browns the sausage first, then cooks sliced bell peppers and onion until tender and lightly browned. Fresh oregano goes in at the end.
It all cooks in one skillet, so cleanup is quick. Let the vegetables pick up some color for the best flavor.
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1. Heat 1 tbsp olive oil in large skillet over medium-high heat until shimmering.
2. Add 1 lb Italian sausage, casing removed, in single layer. Brown 6-8 minutes until internal temperature reaches 165°F and no pink remains. Remove sausage and drain excess fat.
3. Add 1 cup sliced bell peppers and 1 cup sliced onion. Sauté over medium heat 6-8 minutes until vegetables are tender and edges start to brown.
4. Return sausage to skillet. Stir to combine and heat through 2 minutes.
5. Season with salt and pepper. Finish with chopped fresh oregano.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
