One-Skillet Sausage & Peppers
This satisfying one-skillet dish brings together hearty Italian sausage, colorful sweet peppers, and tender onions, all simmered with a savory rice pilaf. It's a flavorful and convenient meal that's perfect for a weeknight dinner, and the leftovers are fantastic for lunch!
Yield: about 4 servings
Prep Time: about 15 minutes
Cook Time: about 30-35 minutes
Special Equipment: Large skillet with lid, preferably cast iron or heavy bottom
Ingredients
1 lb. Italian Sausage hot or mild
2 Tbsp olive oil, divided
1 large yellow onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1 ½ cups long grain white rice
3 cups chicken broth
½ tsp Italian seasoning
Salt and freshly cracked black pepper, to taste
Optional garnish: crushed red pepper flakes, grated Parmesan cheese, chopped parsley
Directions
Brown the Sausage: In a large skillet, over medium heat, add 1 tablespoon of olive oil. Add the Italian sausage and cook, breaking it up with a spoon if it’s ground, or browning all the sides if links, until it’s cooked through and nicely browned. Remove sausage from the skillet and slice into rounds if using links. Set aside.
Sauté Veggies: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the sliced onion and bell peppers and cook 5-7 minutes, stirring occasionally, until they start to soften. Add the garlic and cook for one more minute.
Toast the Rice: Stir the long grain white rice into the skillet with the veggies. Cook for 2 minutes, stirring constantly, to lightly toast the grains.
Simmer: Pour in the chicken broth and stir in the Italian seasoning. Return the cooked sausage to the pan. Bring the mixture to a boil, then immediately reduce the heat to low, cover the skillet tightly, and let simmer for 20 minutes, or until the rice is tender and all the liquid has been absorbed. Don’t lift the lid!
Finish and Serve: Remove the skillet from the heat and let it rest, covered, for 5 minutes, still keeping the lid on! Fluff the rice and sausage mixture with a fork, then garnish with parsley, parmesan, or red pepper flakes if desired.
