Italian Sausage & Pepper Bowl
Chicken sausage, charred peppers, onion and oregano.
Maui's an app that plans a whole week of dinners like this one. See how it works ↓
Get the pan ripping hot before the peppers go in - you want char marks, not steamed bell pepper. Crowded pan = steam, single layer and high heat = sweetness from char. The Italian move.
Ingredients
Everything below makes 4 servings.
- 1 lbItalian-style chicken sausagesliced into 1/2-inch coins
- 2 tbspolive oil
- 2 largered bell peppersliced into 1/2-inch strips
- 1 largeyellow bell peppersliced into 1/2-inch strips
- 1 largeyellow onionsliced into 1/2-inch wedges
- 4garlic clovesthinly sliced
- 1 tspdried oregano
- ½ tspfennel seed
- ¼ tspred pepper flake
- 1 tbspbalsamic vinegar
- 3 cupscooked ricefor serving
- 2 tbspfresh parsleychopped, to finish
- 1 tspkosher salt
- ½ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 450calories
- 28gprotein
- 42gcarbs
- 18gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Slice the sausage into 1/2-inch coins.
- Slice bell peppers into 1/2-inch strips, onion into wedges, garlic thinly.
- Chop the parsley. Have rice cooked and warm (or start it now - 20 min for white rice).
Brown sausage
Heat olive oil in the skillet over medium-high. Add sausage coins in a single layer. Cook 3-4 min undisturbed until deeply browned on one side; flip, cook 2 min more. Transfer to a plate.
6 min · hands onChar peppers and onion
Add remaining 1 tbsp olive oil to the skillet. Add bell peppers and onion and 1/2 tsp salt. Cook 8-10 min over medium-high, stirring occasionally, until edges char and onion softens. You want the pan dry-hot, not steamy.
9 min · hands onBloom aromatics
Drop heat to medium. Add garlic and oregano and fennel seed and red pepper flake and remaining salt and pepper. Stir 60 sec until fragrant - don't let garlic burn.
1 min · hands onReturn and glaze
Return sausage and any juices to the pan. Toss with balsamic vinegar and a splash of water (2 tbsp). Cook 2 min until everything is glazed.
2 min · hands onBowl up
Spoon warm rice into bowls. Top with sausage and peppers. Finish with parsley.
2 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Use 1 lb pork Italian sausage - richer, fattier; drain off 1-2 tbsp fat after browning.
Add 1 extra tbsp olive oil - turkey is leaner.
Sub 2 cans drained cannellini and 1 tsp fennel seed and 1 tbsp olive oil. Saves about 5 minutes.
Toast 4 ciabatta rolls; stuff with sausage and peppers. Adds about 3 minutes.
What keeps
Keeps 4 days fridge - actually loves a reheat as the peppers continue to soften. Reheat in skillet 3-4 min over medium with a splash of water.
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