A Quick Dinner With Sausage and Peppers

A straightforward weeknight meal that comes together in one pan with minimal fuss.

There's something deeply satisfying about a dinner that asks very little of you but delivers real flavor. Sausage, peppers, onions, and rice form the kind of simple foundation that works any night of the week—whether you're cooking for yourself or feeding a hungry table. What makes this combination timeless is how the sweetness of the peppers and onions plays against the savory sausage, all bound together by rice that soaks up every bit of it.

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Sausage and Pepper Rice Skillet

Total Time: 25 minutes • Serves: 4

A one-pan, flavorful rice dish combining savory sausage with sweet peppers and onions. Quick, satisfying, and perfect for weeknight dinners.

Ingredients

1 lb sausage (sliced or crumbled)
2 cups rice
1 large onion (diced)
2 bell peppers (diced)
4 cups chicken or vegetable broth
2 cloves garlic (minced)
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley (optional, for garnish)

Instructions

Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 5-7 minutes. Remove and set aside.
In the same skillet, add diced onions and peppers. Sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 minute.
Stir in rice and toast for 2 minutes, stirring occasionally.
Pour in broth and add paprika, oregano, salt, and pepper. Bring to a boil.
Return sausage to the skillet, reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
Fluff with a fork and serve hot, garnished with fresh parsley if desired.

Quick Variations

Lighter Option

Skip some of the rice and load the plate with extra peppers and onions for a vegetable-forward take. The sausage still brings richness, but the focus shifts to the produce.

Hearty Option

Double the sausage and use chicken or beef broth instead of water for the rice to deepen the savory notes. A sprinkle of cheese at the end makes it feel even more substantial.

Vegetarian or Flexible Option

Swap the sausage for a plant-based alternative or roasted tofu, and use vegetable broth to keep the whole dish meat-free. The peppers and onions remain the true stars.

Simple Substitutions

Protein Substitutes

Chicken thighs or breasts
Ground beef or turkey
Plant-based sausage
Smoked ham or bacon
White beans or chickpeas

Carb Substitutes

Polenta or cornmeal
Orzo or small pasta
Couscous
Quinoa
Roasted potatoes or cauliflower rice

Flavor Boosters

Smoked paprika or fennel seed for depth
Fresh garlic or a pinch of red pepper flakes
Tomato paste or canned tomatoes
Fresh herbs like parsley, oregano, or basil
Balsamic vinegar or a squeeze of lemon

Common Questions

Should I remove the sausage casing?

You don't have to. Leaving casings on keeps the sausage intact as it cooks; remove them if you prefer the meat to break apart and distribute more evenly throughout the dish.

What type of sausage works best?

Italian sausage (sweet or hot) is traditional and reliable. Smoked sausage and andouille are also excellent choices if you want more pronounced flavor.

Can I prep the peppers and onions ahead of time?

Absolutely. Slice and chop them a day or two in advance, store them in the refrigerator, and you're set for a genuinely quick dinner when you're ready to cook.

How do I know when the rice is done?

Follow the package directions for your rice type—typically 15 to 20 minutes of simmering. The rice is ready when it's tender and has absorbed the liquid.