Italian Sausage, Peppers & Onions 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! 💛💚❤️
Servings: 5 servings
Calories: 537cal
Equipment
- 1 large skillet (4 quart) OR
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)
- ⅔ cup red bell pepper seeded and diced small
- ⅔ 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
- ⅓ to ½ cup fresh Italian flat-leaf parsley leaves finely minced (stems discarded)
- ½ teaspoon salt or to taste
- ½ teaspoon 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.
Video
Notes
Storage: Leftovers will keep fresh in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1serving | Calories: 537cal | Carbohydrates: 39g | Protein: 20g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 65mg | Sodium: 848mg | Potassium: 525mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1069IU | Vitamin C: 73mg | Calcium: 48mg | Iron: 4mg
