Gluten-Free Sausage And Peppers Skillet
User Reviews
5
Gluten-Free Sausage And Peppers Skillet
Description
The Gluten-Free Sausage and Peppers Skillet recipe brings together sausage links sliced and browned with aromatic garlic, leek, and bell peppers. After the sausage cooks through, the vegetables soften under a lid, helping their flavors meld. The dish is enriched with a sauce made of tomato sauce, tomato paste, bone broth, and spices including paprika, salt, black pepper, and optionally cayenne for heat.
Uncooked rice is then added to the skillet and simmered covered so it cooks directly in the flavorful sauce, absorbing the tomato and broth while softening. After the rice finishes cooking, the skillet is uncovered to thicken the mixture to a preferred consistency. Letting the dish rest briefly before serving helps settle flavors.
This skillet meal combines protein, vegetables, and starch for a one-pan comfort dish with a balance of savory sausage, sweet and tender peppers, mildly earthy leek, and rich tomato-spiced rice. Adding cayenne at the end allows control over the spiciness.
Brown or basmati rice can be used. Sweet onions can substitute leeks if unavailable. Depending on skillet size, longer simmering may be needed to absorb extra liquid fully. The dish can be adjusted toward Cajun flavors by increasing cayenne pepper.
Ingredients
- 5 sausage links sliced
- 2 bell pepper sliced
- ½ cup leek sliced
- 3 cloves garlic minced
- 1 teaspoon salt
- black pepper to taste
- 2 cups bone broth
- 1.25 cups rice uncooked
- ½ teaspoon paprika
- 1 cup tomato sauce
- 2 tbs tomato paste
- 1 tbs avocado oil
- pinch cayenne pepper optional
Instructions
- Heat a large wok over medium high heat.
- Add in the oil and sausages.
- Cook the sausages until cooked through (10-12 minutes). Drain the grease.
- Turn the burner down to medium heat and add in the garlic, leek, and peppers.
- Cover and cook until mostly soft.
- Add in the broth sauce, tomato paste, salt, pepper, and paprika. Mix well.
- Turn the heat up slightly and bring the mixture to a boil.
- Add in the rice.
- Cover and cook for 20 minutes at medium heat until the rice is cooked through.
- Uncover and keep at a rolling boil until the skillet thickens up or reaches desired consistency (15 minutes-ish).
- Let sit for ten minutes before serving.
- Top with cayenne pepper if using.
Notes
- Add cayenne pepper at the end to adjust the dish's heat for a Cajun twist.
- Brown rice or basmati rice both work well in this recipe.
- Sweet onion can substitute for leek if needed.
- If the skillet is large and liquid remains, simmer longer to absorb excess broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 632 kcal
% Daily Value*
| Calories | 632kcal | 32% |
| Carbohydrates | 46g | 15% |
| Protein | 24g | 48% |
| Fat | 39g | 60% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 85mg | 28% |
| Sodium | 1609mg | 67% |
| Potassium | 675mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2047IU | 41% |
| Vitamin C | 70mg | 78% |
| Calcium | 55mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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