Easy One-Skillet Sausage and Peppers with Rice

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Italian Sausage and Peppers Skillet — This easy one-skillet recipe combines Italian sausage and peppers with sweet Vidalia onions and rice to make a quick dinner that’s ready in 30 minutes!

Italian Sausage and Peppers Skillet

One-Skillet Italian Sausage and Peppers with Onions

I’m all about easy, one-skillet dinners that are ready in 30 minutes. My family is all about flavor and just cares about how something tastes. We were all happy with this dish and the big flavors. Juicy sausage, sweet Vidalia onions, a hint of garlic, crisp-tender bell peppers, and tender rice.

Rather than yet another chicken and rice dish, I swapped out the chicken and instead used Johnsonville Fresh Italian Hot Sausage Links.

Although I used sausage links for this recipe, Johnsonville also offers Italian sausage in a ground version, which is so convenient if you don’t want to de-case sausage links. Johnsonville’s links and ground Italian sausage — as well as their meatballs and breakfast sausage — come in a variety of flavors and spices, giving you more flavor and saving you time in the kitchen.

I used hot sausage because I wanted something to stand up and pop against the rice and it wasn’t too hot, but use mild sausage if you prefer.

What’s in This Italian Sausage and Peppers Skillet? 

For this easy sausage recipe, you’ll need: 

  • Olive oil
  • Johnsonville Fresh Italian Hot Sausage Links
  • Vidalia onions
  • Bell peppers
  • Garlic 
  • Instant rice
  • Chicken broth 
  • Fresh parsley
  • Salt and pepper

Italian Sausage and Peppers Skillet

How to Make Sausage and Peppers

To make this skillet sausage and rice dish, you first need to cook the sausage (removed from its casings) and diced onion in a little olive oil until the sausage is cooked through and the onions are golden. Add the peppers and garlic to the skillet and cook for a couple more minutes before stirring in the instant rice and chicken broth. 

Cook until the rice absorbs all the liquid, then stir in the fresh parsley and season with salt and pepper, if needed. 

Can I Use Regular Rice Instead of Instant? 

I haven’t tried it myself, so I can’t say for sure. You probably can, but you’ll have to play around with the amount of liquid you add to the skillet as well as the cook time. 

Can I Use Another Type of Sausage? 

Of course! If you don’t have Italian sausage on hand, feel free to substitute another type. Just keep in mind that the sausage I used is fresh, not pre-cooked, which is why I browned it together with the onions. 

Easy One-Skillet Sausage and Peppers with Rice - Juicy sausage, crisp peppers, onions, and rice all cook together in one skillet! Makes cleanup a breeze! Packed with flavor and ready in 30 minutes!!

Tips for Making Italian Sausage and Peppers 

You’re welcome to use any color of bell pepper you have on hand for this sausage, peppers, and onions skillet. And if you only have one color of peppers, that works too! 

This sausage and rice recipe reheats well and will keep in the fridge for up to 5 days. I recommend reheating this dish in a skillet with a tablespoon or two of water or broth, just to keep the rice from drying out. 

Italian Sausage and Peppers Skillet — This easy one-skillet recipe combines Italian sausage and peppers with sweet Vidalia onions and rice to make a quick dinner that's ready in 30 minutes!

Make sure you’re using low-sodium chicken broth for this recipe, as Italian sausage often contains salt as well.

And definitely taste this dish before adding extra salt and pepper at the end since it’s naturally salty already! 

Italian Sausage and Peppers Skillet — This easy one-skillet recipe combines Italian sausage and peppers with sweet Vidalia onions and rice to make a quick dinner that's ready in 30 minutes!

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Yield: 4 to 6 servings

Easy One-Skillet Sausage and Peppers with Rice

Easy One-Skillet Sausage and Peppers with Rice

This easy one-skillet recipe combines Italian sausage and peppers with sweet Vidalia onions and rice to make a quick dinner that's ready in 30 minutes!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 3 tablespoons olive oil
  • 1 pound Johnsonville Fresh Italian Hot Sausage Links, de-cased (Johnsonville Fresh Italian Hot Ground Sausage or mild sausage may be substituted)
  • 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
  • 2/3 cup red bell pepper, seeded and diced small
  • 2/3 cup yellow bell pepper, seeded and diced small
  • 3 to 4 garlic cloves, peeled and finely minced
  • 2 cups dry/uncooked minute or instant rice
  • 2 cups low-sodium chicken broth
  • 1/3 to 1/2 cup fresh Italian flat-leaf parsley leaves, finely minced (stems discarded)
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon pepper, or to taste

Instructions

  1. 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.
  2. Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently.
  3. 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.
  4. Turn off the heat, add the parsley, and stir to combine.
  5. 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.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 648Total Fat: 43gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 98mgSodium: 1233mgCarbohydrates: 41gFiber: 3gSugar: 9gProtein: 27g

More Easy Sausage Recipes:

Sheet Pan Sausage and Vegetables — If you’re looking for an easy dinner and a way to mix things up from your usual chicken and vegetables this is the ticket and cleanup is a breeze.

Sheet Pan Sausage and Vegetables 

Eggs in Hell with Italian Sausage — Shakshuka (aka Eggs in Hell) is an easy dish made of eggs poached in a spicy tomato sauce. It’s so simple to make and can be prepped for breakfast, brunch, or dinner! 

Eggs in Hell with Italian Sausage — Shakshuka (aka Eggs in Hell) is an easy dish made of eggs poached in a spicy tomato sauce.

30-Minute Italian Sausage, Vegetable, and Rice Soup – EASY, hearty soup that’s full of flavor from the sausage, rice, and vegetables!

30-Minute Italian Sausage, Vegetable, and Rice Soup

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Eggs, Sausage, and Hash Browns Skillet — Drippy eggs, juicy sausage meatballs, tender hash browns, sweet Vidalia onions, a hint of garlic, and crisp-tender bell peppers all cook together in one skillet and it’s ready in 30 minutes.

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15-Minute Mexican Sausage, Black Beans, and Rice Skillet – A FAST and EASY recipe that’s loaded with Mexican-inspired flavors and ingredients!

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100-Calorie Cheesy Sausage and Egg Muffins – Low carb baked egg muffins that are loaded with juicy sausage and cheese! EASY, ready in 30 minutes, and perfect for breakfast, brunches, snacks, or breakfast-for-dinner!

100-Calorie Cheesy Sausage and Egg Muffins

Post is brought to you by Johnsonville. The recipe, images, text, and opionions expressed are my own. #SausageSunday #JohnsonvilleSausageSwap 

This is a sponsored conversation written by me on behalf of Johnsonville Italian Sausage. The opinions and text are all mine.

Originally published November 16, 2015 and republished February 3, 2021 with updated text. 

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Comments

  1. Made this for my husband one night and needless to say it’s on the menu again this week. Thank you, it was very easy and most of all delicious.

    Rating: 5
  2. Thank you so much for this recipe! I’ve been  so busy lately and I realized the only meat I had for dinner tonight is Italian sausage that I had planned to use in a pasta dish but I had no ingredients for a pasta sauce!This recipe was wonderful. Some changes I made based on the ingredients I had on hand:-Added a couple roma tomatoes because I only had a few baby bell peppers -Used basmati rice-Used water instead of stock because we’re really sensitive to salt and I didn’t want to risk it turning out salty. As the meat cooked, I could smell that it was going to be really flavorful without the addition of the stock.For cooking the rice: I browned the meat in a pan, and then in a separate pan I sautéed all the veggies, then added 1 cup basmati rice to “toast” it, then added the meat (drained) and 2.5 cups of water and simmered  on low for 20 mins.  So tasty and easy! 

    Rating: 5
  3. I halved the recipe because I didn’t need as large of a portion and it turned out amazing. I don’t know if it was the type of rice that I got, but the chicken broth didn’t fully reduce after 10 minutes, so I just uncovered it and kept an eye on it until it reduced completely. Super creamy and really flavorful. Highly recommend this for a quick and easy dinner.

    Rating: 5
    1. Thanks for the 5 star review and I am glad that this came out great for you! And way to think on your feet with the broth/rice situation and letting it simmer uncovered.

      It very likely was the rice, they vary in how much they will absorb. Better to have a bit extra liquid and it could simmer off than not enough which would mean that you had crunchy rice unless you added more (many people wouldn’t know how to resolve this).

  4. Really yummy! I made it tonight for my husband and I definitely plenty for dinner plus leftovers. Perfect! 

    Rating: 5
    1. Glad that it was yummy and that you have leftovers now, which is handy always for me at least!

  5. This was a delicious meal. I added some Better Than Bouillon (Chicken) at the very end, for better flavor, when everything was done). It was a real hit!

    Rating: 5
  6. Made this for dinner last night and it turned our really well. I used a little less rice because I didn’t have the full 2 cups uncooked. I also didn’t have instant rice so I pre-cooked the rice (but left it on the dry side), then added it in with just a cup of broth at the end for a couple minutes and it turned out great.

    Rating: 5
    1. Glad it turned out well and that you were able to make this work with the regular rice you had by precooking it.