Gluten-Free Spicy Sausage and Peppers Skillet

aka The Weeknight Hero Skillet

Some of my favorite meals are the ones that come together fast and taste like you spent hours in the kitchen. This sausage and peppers skillet is one of those dishes — bold, smoky, a little spicy, and ready in about 30 minutes. I started making it when I realized most Italian sausage is naturally gluten-free (just always double-check those labels!). Now it’s on heavy rotation in my house, especially on busy weeknights when I want something hearty without the hassle. Toss it over rice, stuff it into corn tortillas, or just eat it straight from the skillet with a fork — no judgment here.

Ingredients

• 1½ lbs Italian sausage links (hot or mild — check labels for GF)
• 2 tablespoons avocado oil
• 3 bell peppers (mix of red, yellow, and green), sliced into strips
• 1 large yellow onion, sliced into half-moons
• 4 cloves garlic, minced
• 1 can (14 oz) fire-roasted diced tomatoes
• 1 tablespoon coconut aminos
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes (more if you like it hot)
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• Sea salt and black pepper to taste
• Fresh basil or parsley for garnish

Instructions

1. Brown the sausage: Heat 1 tablespoon of avocado oil in a large cast iron skillet over medium-high heat. Add the sausage links and cook, turning occasionally, until browned on all sides — about 6-8 minutes. Remove from skillet and let rest for 5 minutes, then slice into ½-inch rounds.
2. Sauté the veggies: Add the remaining tablespoon of avocado oil to the same skillet. Toss in the sliced peppers and onion with a pinch of salt. Cook for 5-6 minutes, stirring occasionally, until the peppers are tender-crisp and the onion is translucent with some caramelized edges.
3. Add the aromatics: Push the veggies to the sides and add the minced garlic to the center. Stir for about 30 seconds until fragrant — don’t let it burn.
4. Build the sauce: Pour in the fire-roasted diced tomatoes (with juices), coconut aminos, smoked paprika, red pepper flakes, oregano, and dried basil. Stir everything together and bring to a gentle simmer.
5. Combine and simmer: Return the sliced sausage to the skillet. Stir to coat everything in the sauce. Let it simmer on medium-low for 8-10 minutes, until the sauce thickens slightly and all the flavors meld together.
6. Taste and serve: Adjust salt, pepper, and red pepper flakes to your liking. Garnish with fresh basil or parsley. Serve over white rice, cauliflower rice, or with your favorite GF bread for dipping.

Tips

• Sausage check: Most Italian sausages are naturally gluten-free, but always read the label — some brands sneak in fillers or breadcrumbs. Look for ones with a short, clean ingredient list.
• Make it milder: Skip the red pepper flakes and use sweet Italian sausage for a family-friendly version that kids will love.
• Add more veggies: Zucchini, mushrooms, or cherry tomatoes all work great tossed in during the last few minutes of cooking.
• Meal prep winner: This stores beautifully in the fridge for 3-4 days. The flavors actually get better overnight — reheat in a skillet for best results.
• Dairy-free as written: This recipe is naturally dairy-free too, making it perfect for anyone avoiding both gluten and dairy.