Keto Sausage and Peppers Skillet with Provolone

Why You’ll Love This Recipe

• One-pan, weeknight-friendly: dinner on the table in about 30 minutes.
• Keto-conscious flavors: rich sausage, sweet-savory peppers and onions, tangy sugar-free balsamic, and melty provolone.
• Versatile: serve as-is, in lettuce cups, over cauliflower rice, or with zucchini noodles.
• Meal-prep ready: reheats beautifully without losing texture.

Grocery List

• Produce: 1 small yellow onion, 1 red bell pepper, 1 green bell pepper, 3 garlic cloves, fresh parsley
• Dairy: Provolone cheese slices
• Pantry: Italian sausage links, extra-virgin olive oil, sugar-free balsamic vinegar, kosher salt, black pepper, dried oregano, red pepper flakes

Full Ingredients

For the skillet

• 1 lb (450 g) Italian sausage links, mild or hot, sliced 1/2-inch thick on a bias
• 2 tbsp extra-virgin olive oil, divided
• 2 bell peppers (1 red, 1 green), cored and thinly sliced (about 3 cups / 10 oz / 285 g)
• 1 small yellow onion (about 5 oz / 140 g), halved and thinly sliced
• 3 cloves garlic, thinly sliced
• 1/2 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano
• 1/4 tsp crushed red pepper flakes (optional)
• 1 tbsp sugar-free balsamic vinegar (0 g added sugar), for deglazing

For finishing

• 4 slices provolone cheese (about 4 oz / 115 g)
• 1 tbsp chopped fresh parsley (optional)

Step-by-Step Instructions

Step 1: Prep your ingredients

Slice the sausage into 1/2-inch-thick coins on a slight bias. Core and thinly slice the red and green bell peppers. Halve and thinly slice the onion. Thinly slice the garlic. If planning to broil the cheese for bubbly browning, preheat the broiler to 500°F and position a rack in the upper third of the oven.

Step 2: Brown the sausage

Heat 1 tablespoon olive oil in a 12-inch cast-iron or stainless-steel skillet over medium-high heat. Add the sausage in a single layer without crowding. Cook, turning once or twice, until well browned and cooked through, 6–8 minutes total. The internal temperature should reach 160°F. Transfer the sausage to a plate; leave the drippings in the pan.

Step 3: Soften and lightly caramelize the onions

Add the remaining 1 tablespoon olive oil to the skillet. Add the onion and a pinch of salt. Cook over medium-high heat, stirring occasionally, until translucent and lightly golden at the edges, 3–4 minutes.

Step 4: Cook the peppers and bloom the garlic

Add the sliced bell peppers to the skillet. Cook, stirring occasionally, until the peppers are tender-crisp with some charred spots, 4–6 minutes. Stir in the garlic and cook just until fragrant, about 30 seconds.

Step 5: Deglaze with sugar-free balsamic

Reduce the heat to medium. Add 1 tablespoon sugar-free balsamic vinegar. Scrape up any browned bits from the bottom of the pan and let the vinegar reduce for 30–60 seconds. Season the vegetables with the oregano, black pepper, red pepper flakes (if using), and the 1/2 teaspoon kosher salt (adjust to taste).

Step 6: Combine, melt the provolone, and serve

Return the browned sausage and any accumulated juices to the skillet; toss to combine and heat through for 1 minute. Spread the mixture in an even layer. Lay the provolone slices over the top. Cover the skillet and cook until the cheese is melted, 2–3 minutes, or transfer to the oven and broil at 500°F until the cheese is bubbling and lightly browned, 1–2 minutes. Remove from heat, sprinkle with chopped parsley, taste, and adjust seasoning as needed. Serve hot.

Pro Tips

• Slice neatly: For clean sausage coins, chill or briefly freeze the links (15–20 minutes) before slicing.
• Maximize browning: Avoid overcrowding the pan when searing sausage; work in two batches if needed to keep a good sizzle.
• Keep it keto: Use a sugar-free balsamic vinegar. If unavailable, substitute 2 teaspoons red wine vinegar plus a small pinch of your preferred keto sweetener to mimic balsamic’s balance.
• Cheese finish your way: Cover to melt for smooth, stretchy cheese; broil for a bubbly, lightly browned top.
• Control veggies’ doneness: Cook peppers to tender-crisp so they hold texture under the melted cheese.

Variations

• Spicy and smoky: Use hot Italian sausage, add 1/2 teaspoon smoked paprika with the oregano, and swap in smoked provolone.
• Mushroom and fennel: Add 6 oz sliced cremini mushrooms and 1 cup thinly sliced fennel with the onions; cook off their moisture before adding peppers.
• Chicken sausage lighter option: Use chicken Italian sausage; reduce oil to 1 tablespoon total and monitor closely to prevent sticking.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet over medium heat for 4–6 minutes, adding a splash of water if needed; top with fresh provolone if you want that just-melted finish. Microwave reheating takes 60–90 seconds per serving. For freezing, skip the cheese and cool completely; freeze up to 2 months. Thaw overnight in the fridge, reheat in a skillet, and add cheese to melt at the end. For prep-ahead, slice peppers, onions, and sausage up to 24 hours in advance and refrigerate separately.

Nutrition (per serving)

Approximate: 540 calories; 43 g fat; 10 g total carbs; 2 g fiber; 8 g net carbs; 27 g protein. Nutrition will vary by sausage brand and cheese thickness.