Caribbean Sausage and Peppers Skillet with Plantains – Quick, Flavorful One-Pan Meal
This Sausage and Peppers Recipe is one of the easiest and most satisfying dishes you can make any day of the week. It’s colorful, hearty, and packed with flavor — all in one skillet. Using Haitian Epis or your favorite seasoning blend, a touch of marinara sauce, and perfectly cooked smoked sausage, this dish transforms simple ingredients into a meal everyone will love.
Why You’ll Love This Recipe
- Quick and easy – Ready in about 30 minutes with minimal prep.
- Customizable – Works with any sausage or vegetables you prefer.
- Versatile – Great with rice, pasta, or in a sandwich.
- Full of flavor – Seasoned with Haitian epis or spice blends for a Caribbean twist.
Serving Sausage and Peppers with Plantains
Plantains are a staple in many Caribbean kitchens, and they pair beautifully with this Sausage, Peppers, and Onion Skillet. Their subtle sweetness and versatility balance the savory and smoky flavors of the sausage and peppers, creating a dish that feels both comforting and full of island charm.
Fried Plantains
For a touch of sweetness and crisp texture, serve the sausage and peppers with ripe fried plantains. Slice the plantains diagonally and fry in a bit of vegetable or coconut oil until golden brown on both sides. The caramelized edges add a delicious contrast to the savory sausage, making each bite perfectly balanced.
Boiled Plantains
If you prefer a lighter side, boiled green plantains are a wonderful choice. Simply peel, cut into chunks, and boil in salted water until tender. Their mild, starchy flavor pairs well with the rich, saucy sausage and peppers, making it a wholesome and satisfying meal.
Both options — fried or boiled plantains — bring a true Caribbean touch to your table. The combination of flavors and textures makes this simple one-pan dish even more special.
Other Serving Ideas
This versatile recipe also shines when paired with:
- White or brown rice for a classic, filling option.
- Pasta tossed with a light drizzle of olive oil or marinara sauce.
- A sandwich roll or baguette, turning it into a hearty sub.
- Yam, potatoes, or quinoa, for a nutritious and complete meal.
However you serve it, this Sausage, Peppers, and Onion Skillet is an easy and flavorful dish that celebrates Caribbean comfort food with every bite.
Ingredients Description
- Sausage: Use the sausage you prefer — I like Kielbasa smoked turkey sausage for its rich, smoky flavor. You can also use Italian, chicken, or pork sausage.
- Bell Peppers: A colorful mix of red, yellow, and green adds sweetness and crunch.
- Onions: Red or yellow onions add depth and a hint of sweetness. Don’t overcook them — a little crunch makes the dish perfect.
- Garlic: Adds aromatic flavor and warmth.
- Olive Oil: Ideal for sautéing and blending all the flavors together.
- Seasoning Blends: Use Haitian Epis and/or a mix of your favorite salt-free seasoning blends such as Noubess Garlic and Herb, Jerk Seasoning, Cajun Island Zest, Herbes de Provence, or Adobo.
- Marinara Sauce: A few spoonfuls of marinara sauce instead of plain tomato sauce add extra depth and richness.
- Optional Vegetables: Add green peas, green beans, cabbage, broccoli, spinach, or carrots — but not too much, or you’ll end up with a stew (unless that’s your goal!).
Type of Sausage to Use
Choose a sausage that suits your taste and cooking style:
- Kielbasa smoked turkey sausage – my personal favorite for its smoky, lean, and flavorful bite.
- Italian sausage – classic and well-balanced with herbs and spices.
- Chicken or pork sausage – great for lighter or bolder flavors.
- Caribbean-style sausage – for a spicier, island-inspired version.
Whatever type you choose, cook the sausage well done for the best texture and flavor.
Seasoning Tips
The secret to perfect sausage and peppers lies in layering flavor.
- Use different seasoning blends for variety — Haitian Epis for depth, Cajun or Jerk for spice, Herbes de Provence for aroma, and Garlic & Herb for balance.
- Always choose salt-free blends, since most sausages are already high in sodium. This helps you control salt levels without sacrificing taste.
- The marinara sauce brings a tangy, herby touch that complements the sausage beautifully — much more flavorful than plain tomato sauce.
Tools Needed for the Sausage and Peppers Recipe
- Large skillet or sauté pan – wide enough to cook everything evenly
- Cutting board – for slicing peppers, onions, and sausage
- Sharp knife – essential for clean cuts
- Wooden spoon or spatula – to stir without scratching your pan
- Measuring spoons – for accurate seasoning
- Mixing bowl (optional) – to hold cooked sausage or toss vegetables
- Tongs (optional) – for flipping sausage pieces easily
Serving Ideas
This dish is incredibly versatile — enjoy it however you like:
- With white or brown rice for a complete meal.
- With fried or boiled plantains for a Caribbean twist.
- As a sandwich filling in a crusty baguette or hoagie roll.
- Tossed with pasta and served with a fresh salad.
- With roasted potatoes, quinoa, or yam for a hearty dinner.
No matter how you serve it, this sausage and peppers dish always hits the spot!
Pairings
- Drink: Try fresh passionfruit juice, ginger lemonade, or sorrel iced tea.
- Side dishes: Caribbean coleslaw, garlic bread, or sautéed greens.
- Sauces: Drizzle with olive oil mixed with Noubess Garlic and Herb Seasoning or add a spoon of yogurt-garlic sauce for dipping.
Tools You’ll Need
- Large skillet or sauté pan
- Cutting board and sharp knife
- Wooden spoon or spatula
- Measuring spoons
- Mixing bowl
Servings and Plantains Pairing Tips
Serves 4 people as a main dish or 6 servings if enjoyed as a sandwich or side.
Fried sweet plantains are the ultimate companion to this dish — crispy on the outside, soft inside, and perfectly balanced with the savory sausage and peppers. For the best flavor, use ripe yellow plantains with a few black spots on the skin; they’ll caramelize beautifully and add that irresistible hint of sweetness every Caribbean meal deserves.
Storage Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Keeps well for up to 1 month. Reheat gently in a skillet with a splash of broth or water.
- Meal Prep Tip: Cook and portion ahead for quick weekday meals — it reheats beautifully.
Conclusion
This Sausage and Peppers Recipe is one of the simplest and most versatile dishes you can prepare. It’s colorful, hearty, and bursting with flavor from Haitian Epis, your favorite seasoning blends, and a splash of marinara sauce. Whether you serve it with rice, plantains, pasta, or as a sandwich, it’s always a winner — the perfect weeknight meal that feels like comfort and celebration in one bite.
Sausage, Peppers, and Onion Skillet with Fried Plantains
Equipment
- Large Skillet or Sauté Pan
- Wooden Spoon or Spatula
- Mixing bowl (optional)
- Tongs (optional)
- Frying pan (for plantains)
- Slotted spoon (for removing fried plantains)
- Paper towels (to drain excess oil)
Ingredients
- 2 tablespoons olive oil divided
- 12 to 14 ounces Kielbasa sausage sliced into ⅛–¼-inch rounds
- 1 red bell pepper cut into thin strips
- 1 yellow bell pepper cut into thin strips
- 1 small yellow onion cut into thin strips
- 1 teaspoon Italian seasoning Herbes de Provence, or Haitian Epis
- 4 cloves garlic minced or pressed (omit if using Haitian Epis)
- Salt and freshly ground black pepper to taste
- ½ teaspoon red pepper flakes optional
- 2 green onions sliced (for garnish)
- Fresh chopped parsley or basil added at the end (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Add the sliced sausage and cook until browned on all sides, about 5–6 minutes. Remove from the skillet and set aside.
- Increase heat to medium-high. Add the remaining olive oil to the skillet.
- Add the bell peppers and onions; season with Italian seasoning (or your preferred blend) and cook for 4–5 minutes, until crisp-tender.
- Stir in garlic, and season with salt and pepper. Cook for 1 more minute.
- Return the sausage to the skillet, toss to combine, and cook for 1 minute, just until heated through.
- Taste and adjust seasoning if needed.
- Garnish with red pepper flakes, green onions, and fresh herbs.
- Serve warm and enjoy!
Notes
Sausage Options
Use any sausage you prefer:- Kielbasa smoked turkey sausage – lean, smoky, and flavorful.
- Italian sausage – mild or spicy, for a classic flavor.
- Chicken or pork sausage – lighter or heartier options.
- Caribbean-style sausage – for a spicy, island-inspired twist.
Serving Suggestions
This versatile dish can be enjoyed in many ways:- Over white or brown rice.
- With fried or boiled plantains.
- As a sandwich filling in a baguette or hoagie roll.
- Tossed with pasta and a light salad.
- Served alongside yam, quinoa, or roasted potatoes.
How to Make a Sausage and Peppers Sandwich
-
Warm the filling:
Reheat your leftover sausage and peppers in a skillet over medium heat until hot. If you don’t have leftovers, prepare a fresh batch using the Sausage and Peppers Recipe. -
Toast the bread:
Slice your bread of choice (baguette, ciabatta, or artisan loaf) and lightly butter or drizzle with olive oil. Toast until golden and slightly crisp. -
Assemble the sandwich:
Layer the warm sausage and peppers evenly over the bread. Add cheese if desired, and let it melt slightly from the heat of the filling. -
Add extras:
Drizzle with your favorite sauce or a small spoon of Haitian Epis for added flavor. Garnish with herbs or fresh greens if desired. -
Serve warm:
Press lightly and enjoy immediately.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
