Chicken Sausage and Bell Pepper Skillet

Preparation

1. Slice the chicken sausages into bite-sized rounds roughly 1 cm thick.
2. Core and deseed the bell peppers, then slice them into long strips.
3. Peel the red onion and cut it into thin wedges.
4. Finely mince the garlic cloves and roughly chop the fresh parsley.

Cooking

1. Heat the olive oil in a large skillet or heavy frying pan over medium-high heat.
2. Add the sliced chicken sausages to the pan and sear for 4 to 5 minutes, turning occasionally until nicely browned on both sides. Transfer the browned sausage to a plate and set aside.
3. In the same skillet, add the sliced bell peppers and red onion. Sauté for 6 to 8 minutes over medium heat until the vegetables soften and take on light charring at the edges.
4. Stir in the minced garlic, dried oregano, smoked paprika, salt, and black pepper. Cook for about 1 minute until fragrant.
5. Return the browned sausage to the skillet and toss everything together over medium heat for 2 minutes to heat through and meld the flavours.

Serving

1. Remove the skillet from the heat.
2. Scatter the chopped fresh parsley across the top and serve immediately straight from the pan.