Sausage and Peppers with Rice (Printable)

Sautéed sausages with peppers and onions served over rice for a colorful, satisfying main.

# Components:

→ Meats

01 - 17.6 ounces Italian sausages (pork, chicken, or turkey)

→ Vegetables

02 - 1 large red bell pepper, sliced thinly
03 - 1 large yellow bell pepper, sliced thinly
04 - 1 large green bell pepper, sliced thinly
05 - 1 large onion, sliced thinly
06 - 2 cloves garlic, minced

→ Grains

07 - 1 cup long-grain white rice
08 - 2 cups chicken or vegetable broth

→ Pantry & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried basil
12 - 1/2 teaspoon crushed red pepper flakes (optional)
13 - Salt, to taste
14 - Black pepper, to taste

→ Garnish

15 - 2 tablespoons fresh parsley, chopped (optional)

# Method:

01 - Rinse the long-grain white rice under cold running water. In a medium saucepan, bring 2 cups of chicken or vegetable broth to a rolling boil. Add the rinsed rice, stir once, then reduce the heat to the lowest setting. Cover the saucepan tightly and simmer for 15 minutes, or until the liquid is fully absorbed and the rice is tender. Remove from heat and allow to stand, covered, for an additional 5 minutes. Fluff the cooked rice with a fork before serving.
02 - While the rice is simmering, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the Italian sausages to the hot skillet. Cook, turning them occasionally, for 12 to 15 minutes, or until they are evenly browned and cooked through. Transfer the cooked sausages to a clean plate and set aside. Once they have cooled slightly, slice them into 1/2-inch thick rounds.
03 - In the same skillet used for the sausages, add the remaining 1 tablespoon of olive oil. Add the sliced onions and bell peppers. Sauté the vegetables over medium heat for 5 to 7 minutes, stirring occasionally, until they are softened and beginning to caramelize.
04 - Stir in the minced garlic, dried oregano, dried basil, and optional crushed red pepper flakes into the skillet with the vegetables. Continue to cook for 1 minute, stirring constantly, until the garlic is fragrant.
05 - Return the sliced cooked sausages to the skillet with the sautéed vegetables. Season generously with salt and black pepper to taste. Stir everything together to ensure the sausages and vegetables are well combined. Cook for an additional 2 to 3 minutes, stirring gently, to ensure the sausages are heated through.
06 - Spoon the prepared fluffy rice onto serving plates or into bowls. Top generously with the sausage and pepper mixture. If desired, garnish with freshly chopped parsley before serving.

# Expert Advice:

01 -
  • Ready in just 45 minutes total
  • Uses simple ingredients you likely have on hand
  • Easily customizable with different sausage varieties
  • Makes excellent leftovers for lunch the next day
02 -
  • Perfect for meal prep and keeps well for several days
  • Complete protein and carb balance in one dish
  • Naturally gluten free when using appropriate sausages
  • Excellent source of vitamins A and C from the bell peppers
03 -
  • Always let your pan get hot before adding the sausages to ensure proper browning. I learned through many failed attempts that starting with a cold pan leads to sausages that steam rather than sear.
  • Slice your peppers and onions to roughly the same size for even cooking.
  • When cooking the rice resist the urge to lift the lid which releases the steam needed for perfect fluffy grains.
  • For the best flavor development allow your sausages to get a deep golden brown before removing them from the pan those caramelized bits are pure flavor gold.

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