Save This hearty sausage and peppers with rice has been my go-to weeknight dinner for years. The combination of savory sausages and sweet bell peppers creates a colorful, flavorful meal that comes together in under an hour, making it perfect for busy evenings when you want something satisfying without spending hours in the kitchen.
I first made this dish when I had unexpected dinner guests and needed something impressive yet simple. The vibrant colors and rich flavors had everyone asking for the recipe, and it has since become my most requested dinner party dish.
Ingredients
- Italian sausages: Choose pork for richness, chicken for lighter fare, or turkey for a leaner option. Look for sausages with visible herbs and a good meat-to-fat ratio.
- Bell peppers: Use a variety of colors for visual appeal and slightly different flavor profiles. Select firm, glossy peppers with unwrinkled skin.
- Onion: Yellow or white onion works best here. Look for firm onions without soft spots or sprouts.
- Garlic: Fresh cloves provide the best flavor. Choose firm bulbs without any green sprouts.
- Long grain white rice: The fluffy texture perfectly complements the saucy topping. Jasmine or basmati also work beautifully.
- Chicken or vegetable broth: Using broth instead of water adds depth to the rice. Low sodium varieties let you control salt levels.
- Olive oil: Extra virgin adds a fruity note. A good quality oil makes a noticeable difference.
- Dried herbs: Oregano and basil provide classic Italian flavors. Crush between your fingers before adding to release oils.
- Red pepper flakes: Adds a gentle heat that balances the sweetness of the peppers. Adjust according to your spice preference.
Instructions
- Prepare the Rice:
- First rinse the rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents gummy rice. In a medium saucepan bring your broth to a rolling boil before adding the rice. Immediately reduce the heat to low creating a gentle simmer. Cover tightly and cook undisturbed for exactly 15 minutes. The steam inside the pot is crucial for evenly cooked grains so resist the temptation to peek. After cooking allow it to rest off heat for 5 minutes which lets the moisture distribute evenly. When you fluff with a fork each grain should be distinct and tender.
- Brown the Sausages:
- Heat your olive oil in a large skillet over medium heat until it shimmers but doesn't smoke. Add the sausages whole to the pan and cook them slowly turning every few minutes to ensure even browning on all sides. This should take 12 to 15 minutes total the slow cooking renders the fat and develops deep flavor. You want a rich golden brown exterior with no pink inside. Remove the sausages to a plate and let them rest for about 3 minutes before slicing into half inch rounds this keeps the juices from running out.
- Sauté the Vegetables:
- Using the same skillet with all those flavorful sausage drippings add your remaining tablespoon of olive oil. Add your sliced onions and bell peppers to the hot pan spreading them into an even layer. Let them cook undisturbed for about 2 minutes before stirring to encourage caramelization. Continue cooking for 5 to 7 minutes total stirring occasionally. Look for softened vegetables with light brown edges which indicates their natural sugars are caramelizing and developing flavor.
- Add Aromatics:
- Add the minced garlic and dried herbs directly to the peppers and onions stirring constantly for one minute. The garlic burns easily so keep it moving in the pan. This brief cooking period allows the herbs to bloom in the oil releasing their essential oils and fragrance. You should smell the aromatic herbs immediately this is your signal that the flavors are developing properly. Season with salt and pepper remembering that the sausage will add saltiness too.
- Combine and Finish:
- Return the sliced sausages to the skillet folding them gently into the pepper mixture. Allow everything to heat through for 2 to 3 minutes stirring occasionally. This final cooking step melds the flavors together and ensures everything is piping hot. Taste and adjust seasonings if needed adding more salt pepper or red pepper flakes according to your preference.
Save My favorite part of this recipe is how the sausage flavors infuse the peppers during cooking. My grandmother used to make a version of this with homemade sausages from my grandfather's family recipe, and the smell always takes me back to Sunday dinners at their house. While store bought sausages work perfectly here, the memory of those family meals makes this dish special every time I prepare it.
Make Ahead Options
This dish is perfect for meal prepping. Cook everything except the rice up to two days ahead and store in an airtight container in the refrigerator. The flavors actually improve as they meld together overnight. When ready to serve simply reheat the sausage mixture in a skillet over medium heat until hot throughout about 5 minutes and prepare fresh rice. You can also freeze the sausage and pepper mixture for up to 3 months in freezer safe containers. Thaw overnight in the refrigerator before reheating.
Variations to Try
The basic formula of this recipe lends itself to endless customization. Try sweet Italian chicken sausage with a pinch of fennel seeds for a lighter version. For a spicy twist use hot Italian sausages and add a diced jalapeño with the bell peppers. Mediterranean style works beautifully with lamb sausages and the addition of olives and feta cheese sprinkled on top before serving. For a smoky variation use smoked paprika and fire roasted red peppers from a jar when fresh peppers aren't in season.
Serving Suggestions
This versatile dish pairs well with many sides. Serve with a simple green salad dressed with lemon vinaigrette for a complete meal. For a heartier option crusty garlic bread makes the perfect accompaniment for sopping up the flavorful juices. Transform leftovers into stuffed bell peppers by hollowing out peppers filling with the sausage mixture and rice then baking until the peppers are tender. You can also serve the sausage and pepper mixture in hoagie rolls topped with provolone cheese for a delicious sandwich variation.
One Pot Adaptation
To simplify cleanup this recipe can be adapted to a one pot method. Brown the sausages first and set aside as directed. In the same pan sauté the peppers and onions then add the rice uncooked and toast for 1 minute. Add an extra half cup of broth as the rice will need more liquid when cooked with the vegetables. Return the sliced sausages to the pan cover and simmer for 20 minutes until the rice is tender. This method infuses the rice with all the flavors as it cooks though the texture will be slightly different than cooking it separately.
Save Enjoy this flavorful and easy sausage and peppers with rice, a perfect weeknight dinner that's sure to become a family favorite.
Recipe FAQ
- → What type of sausage works best?
Italian sausage (pork, chicken, or turkey) offers great flavor, but any favorite sausage can be used for this dish.
- → Can I make this gluten-free?
Yes. Use certified gluten-free sausages and broth to ensure the meal is gluten-free.
- → Is it possible to make a vegetarian version?
Absolutely. Substitute with your preferred vegetarian sausages for a meatless variation.
- → How should leftovers be stored?
Cool and refrigerate leftovers in an airtight container for up to 3 days.
- → What can I serve alongside this meal?
Pair it with a crisp green salad, crusty bread, or roasted vegetables for a complete meal.
- → Can I use brown rice instead of white rice?
Yes, but increase the cooking time and broth as brown rice takes longer to cook.