Italian Sausage, Peppers & Onions Skillet
User Reviews
4.5
Italian Sausage, Peppers & Onions Skillet
Description
The recipe begins by cooking sausage and diced onion in olive oil over medium-high heat until the sausage is thoroughly cooked and onions show light golden browning. Adding diced red and yellow bell peppers along with minced garlic brings sweetness and aroma during a short sauté. Lowering the heat, uncooked instant rice and chicken broth are added and cooked covered until the rice absorbs the liquid and becomes tender.
A final addition of freshly minced parsley brightens the dish, with salt and pepper adjusted to taste before serving. The cooked mixture has a balance of spicy sausage flavors, softened vegetables, and fluffy rice with a hint of garlic and herbs.
This skillet meal is practical for quick preparation and can be served alone or with a simple salad. Leftovers store well in the refrigerator and can be gently reheated without losing flavor or texture.
Leftovers can be kept in an airtight container refrigerated for up to five days, making this recipe suitable for meal prepping or subsequent meals.
Ingredients
- 3 tablespoons olive oil
- 1 pound Italian hot sausage links de-cased (Johnsonville Fresh Italian Hot Ground Sausage or mild sausage may be substituted, Johnsonville Fresh
- 2 cups sweet onion peeled and diced small (about 1 large onion, Vidalia or yellow onion
- ⅔ cup red bell pepper seeded and diced small
- ⅔ cup yellow bell pepper seeded and diced small
- 3 to 4 garlic peeled and finely minced, cloves
- 2 cups instant rice dry/uncooked, minute or instant rice
- 2 cups chicken broth low-sodium
- ⅓ to ½ cup parsley finely minced (stems discarded, fresh, Italian flat-leaf leaves
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- To a large skillet, add the olive oil, sausage, onion, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.
- Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently.
- Turn the heat to medium-low, and add the rice, chicken broth, and cook covered for about 5 to 10 minutes or until rice is tender, done, and all liquid has been absorbed.
- Turn off the heat, add the parsley, and stir to combine.
- Taste dish and add salt and pepper, to taste. Serve immediately. Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat gently to preserve the texture of the sausage and rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 537kcal | 27% |
| Carbohydrates | 39g | 13% |
| Protein | 20g | 40% |
| Fat | 34g | 52% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 65mg | 22% |
| Sodium | 848mg | 35% |
| Potassium | 525mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1069IU | 21% |
| Vitamin C | 73mg | 81% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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