Some dinners come together like a little celebration in your kitchen, and this One Pot Sausage, Peppers, and Rice is exactly that. It’s the kind of meal you want simmering on the stove after a busy day, filling your home with the smell of garlic and spices, and promising a warm, inviting plate to come.
I remember the first time I made this, the kitchen was a bit chaotic—my toddler was tugging at my leg, and I kept glancing at the clock wondering if I’d get it done before bedtime. The sausage sizzled and browned just right, while the peppers softened into vibrant strips that made the whole pan look like a little rainbow. The rice absorbed all those flavors, and even though I was juggling a few things, that moment when I finally fluffed it all up felt like a small victory. It’s not fancy, but it’s honest and hearty, the kind of dish that sticks with you.
- All cooked in one pot—fewer dishes to worry about, which is a win on hectic nights.
- Bright bell peppers add a pop of color and sweetness that balances the richness of the sausage.
- The rice soaks up every bit of broth and spice, making every bite full and comforting.
- It’s simple—and that’s kind of the point. No complicated steps or ingredients you have to hunt down.
- It’s not a quick stir-and-go meal; it needs some simmering time, but it’s worth the wait.
If you’re worried about spice level, you can always dial back the crushed red pepper flakes or skip them altogether. This recipe is forgiving, which makes it perfect for tweaking to your family’s tastes.
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One Pot Sausage, Peppers, and Rice
- Total Time: 45 minutes
- Yield: 4 1x
Description
A hearty and flavorful one-pot meal featuring savory sausage, colorful bell peppers, and tender rice cooked together for an easy and satisfying dinner.
Ingredients
1 tablespoon olive oil
1 pound Italian sausage, sliced into 1/2-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 cup long grain white rice, rinsed
2 1/2 cups chicken broth
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish
Instructions
Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the sliced Italian sausage and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove sausage from the skillet and set aside.
In the same skillet, add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced red and green bell peppers to the skillet and cook for 4-5 minutes until slightly softened.
Stir in the rinsed rice and cook for 1-2 minutes, stirring frequently, to lightly toast the rice.
Pour in the chicken broth and add dried oregano, smoked paprika, crushed red pepper flakes, salt, and black pepper. Stir to combine.
Return the cooked sausage to the skillet and bring the mixture to a boil.
Reduce heat to low, cover the skillet with a tight-fitting lid, and simmer for 18-20 minutes, or until the rice is tender and liquid is absorbed.
Remove from heat and let stand, covered, for 5 minutes.
Fluff the rice with a fork and garnish with chopped fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Don’t stress about having fancy equipment here—just a sturdy deep skillet or a Dutch oven will do the trick. I usually serve this with a simple green salad or some crusty bread to sop up any extra juices. Sometimes I toss in a handful of chopped fresh herbs at the end—parsley is great, but basil works too if that’s what you have. If you want to switch things up, swapping the Italian sausage for chicken sausage or even a plant-based alternative could work, though I haven’t tested those thoroughly. And if you’re feeling adventurous, try adding a splash of white wine before the broth for a bit more depth, but that’s totally optional.
FAQ
Can I use brown rice instead? Brown rice will take longer to cook and absorb liquid differently, so you might need to adjust the cooking time and broth amount.
Is this freezer-friendly? Leftovers keep well in the fridge for a few days, but freezing might change the texture of the peppers and rice a bit.
What can I serve with this? It’s great with a crisp salad, steamed greens, or just some crusty bread to soak up the flavors.
Give this one-pot dinner a try when you want something hearty without a lot of fuss. It’s the kind of meal that feels like a warm hug at the end of the day. Don’t forget to save or print the recipe—you’ll want to come back to this one.