This Bratwurst and Veggie Skillet combines bold, savory flavor with colorful, crisp-tender vegetables in just one pan...and quickly! Made with our flavorful Jalapeño Cheese Curd Bratwurst, it’s the perfect blend of spice, richness, and simplicity. This quick, hearty meal is a weeknight win with minimal cleanup.
Ingredients
- 4 Jalapeño Cheese Curd Bratwurst, sliced into ½-inch rounds
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced into half-moons
- 1 red onion, sliced
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- Optional: chopped parsley or cilantro for garnish
Instructions
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Heat a large skillet over medium heat. Add sliced Jalapeño Cheese Curd Bratwurst and cook for 6–8 minutes, stirring occasionally, until browned and heated through. Remove from the pan and set aside.
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In the same skillet, add olive oil and sliced peppers, zucchini, and red onion. Season with garlic powder, smoked paprika, salt, and black pepper. Sauté for 6–8 minutes, or until the vegetables are tender but still vibrant.
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Return the bratwurst to the skillet and stir to combine. Cook for another 1–2 minutes until everything is heated through. Garnish with parsley or cilantro and serve immediately.
This skillet delivers bold flavor and colorful veggies in one easy pan. With spicy, Jalapeño Cheese Curd Bratwurst and simple ingredients, it’s an effortless way to make dinner exciting.