Nothing satisfies like a big pile of sausage peppers onions and potatoes. It’s an easy dish to throw together on a weeknight. With green beans in the mix you’ve got a whole balanced meal that will make everyone happy at the table.
I developed this sausage peppers onions and potato dish for my meat and potato loving kids. Making dinner for teenage boys can be incredibly gratifying when you cook the perfect thing.
My three sons have appetites that defy the scope of the imagination, especially on a school night after a sports practice. They walk into the house, a giant backpack hitched to one side and the first thing they say is “I’m starved. What’s for dinner?” This dish of sausage peppers onions potatoes and green beans is always a huge hit. (“No tofu tonight. Phew!”)
How To Make Sausage Peppers Onions and Potatoes
- Boil the potatoes: Slice them into bite sized chunks and cook them for ten minutes or so, until tender. Drain them.
- Blanch the Green Beans: Plunge the green beans into a pot of boiling water and leave them for 2 minutes, until they tenderize and get bright green. Drain the beans and plunge them into a bowl of cold water to stop the cooking process. Drain them.
- Sauté sausages and veggies: Brown the sliced sausages, transfer them to a bowl and add the onions and peppers to the skillet. Sauté them for about 7 minutes, until they’re tender and starting to brown.
- Finish the Dish: Add everything back to the skillet with the peppers and onions: the sausages, green beans and potatoes. Drizzle with 3 tablespoons of olive oil and 3 tablespoons of balsamic vinegar or pomegranate molasses. Season with salt and pepper to taste. Toss everything gently over low heat until thoroughly combined and heated through.
- Serve and enjoy!
This recipe is rustic and flexible. Use any color bell peppers you like. Green beans are great in this dish but so is zucchini or broccoli.
Here’s a version I developed for the Idaho potato commission using green and yellow peppers and string beans.
If you’re looking for easy weeknight dinner recipes that are hearty and satisfying, here are a few more of my favorites:
- Tex-Mex Tortilla Casserole – This could be described as a Mexican Lasagna: corn, black beans, tomatoes, canned chilies layered between corn tortillas and cheese. It’s gluten-free and vegetarian, but it’s also delicious with added sautéed ground turkey or beef, if you like. Slice and serve with salsa and sour cream or plain yogurt – sometimes I make rice on the side.
- BBQ Chicken Enchiladas – Shredded chicken (use rotisserie for a super fast version) tossed with your favorite barbecue sauce – mixed with onions, tomatoes, cilantro and shredded cheese – rolled up in flour tortillas and baked until the cheese melts. I make these by the dozen and freeze some for another night or for quick, microwavable after school snacks.
- 7 Flavor Precious Chicken – A quick satisfying Asian stir-fry with chicken, vegetables and noodles
- White Chicken Korma – A mild, beautifully-spiced curry that’s quick to make and family-friendly. Delicious over fluffy white rice.
Here’s the recipe for sausage peppers onions potatoes and green beans. If you try this recipe I hope you’ll come back to leave a rating and a comment. I’d love to know what you think!Print
Sausage Peppers Onions and Potatoes
An easy, satisfying meat and potatoes dinner – perfect for busy weeknights
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 5 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Out of This World
- 2 1/2 pounds Idaho® Yukon Gold or Yellow Finn potatoes, scrubbed, cut into bite-sized chunks.
- 5 tablespoons olive oil, divided
- 4 precooked spicy sausages of your choice (12 ounces) cut crosswise into ¼ inch slices
- 2 bell peppers, any color, seeds and ribs removed, cut into ½ inch strips
- 2 medium yellow onions, peeled, halved, and cut into ½ inch slices
- ¾ pound fresh green beans (about 4 handfuls), washed, root ends trimmed off
- 3 teaspoons kosher salt, divided
- 1 teaspoon Aleppo pepper (or substitute fresh ground black pepper)
- 2–3 tablespoons pomegranate molasses (or substitute balsamic vinegar)
- Put the potatoes into a large pot, and cover with water by 2 inches. Stir in a teaspoon of salt. Set the pot over high heat. As soon as it comes to a boil, lower to a gentle boil and set your timer for 10 minutes, until potatoes are cooked but not falling apart. Drain and set aside.
- Drop the green beans in a pot of boiling salted water. Once the water returns to boil, set the timer for 2 minutes. Drain and plunge beans into cold water to stop the cooking process. Drain and set aside.
- Heat 1 tablespoon of oil in a large heavy skillet over medium-high heat. Add sausages and cook, flipping occasionally, until browned on both sides, about 4 minutes. Transfer to a bowl and set aside. (don’t wash the skillet – you’ll use it for the peppers and onions)
- Put an additional tablespoon of oil in the skillet. Add the onions and peppers and cook, stirring occasionally, until softened and browned in spots, about 7 minutes. Season with 1 teaspoon of salt and 1/4 teaspoon pepper.
- Add the sausages, green beans and potatoes to the skillet with the onions and peppers. Drizzle on 3 tablespoons olive oil and 3 tablespoons pomegranate molasses or balsamic vinegar. Season with 1 teaspoon salt and ¾ teaspoon pepper. Toss everything gently to combine, over a medium flame, until heated through. Season, to taste, with salt and pepper. Divide among 5 bowls or plates. Enjoy!
Keywords: sausage peppers onions potatoes skillet dinner,