Easy One-Skillet Sausage and Peppers with Rice
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!
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
- Instant rice
- Chicken broth
- Fresh parsley
- Salt and pepper
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.
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.
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!
- 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
- 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.
Amount Per Serving: Calories: 648 Total Fat: 43g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 28g Cholesterol: 98mg Sodium: 1233mg Carbohydrates: 41g Fiber: 3g Sugar: 9g Protein: 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.
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!
30-Minute Italian Sausage, Vegetable, and Rice Soup – EASY, hearty soup that’s full of flavor from the sausage, rice, and vegetables!
Mexican Cheesy Sausage and Egg Casserole – EASY, hearty, loaded with sausage, tons of CHEESE, and topped with avocado!! This is a family favorite that’s perfect for breakfast, brunch, or breakfast-for-dinner!
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.
15-Minute Mexican Sausage, Black Beans, and Rice Skillet – A FAST and EASY recipe that’s loaded with Mexican-inspired flavors and ingredients!
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!
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.