Sometimes you just need a quick and breezy dinner to get on the table in seconds flat.
This is one of those meals.
Born out of my obsession with sausage & peppers, this recipe has become my go-to on super busy workdays. It takes no time to put together (less than 20 minutes) and keeps you full for a quick minute. That’s what happens when you put together hearty sausage with sweet & crunchy peppers.
Most sausage & recipe dishes are made with Italian sausage. The dish does originate from Italy & Italian-Americans. I went for a more devious route and chose a smoked sausage with flecks of cheddar inside to cook with this one. Actually, it was an accident. I’ve been obsessed with this new smoked sausage made by Shiner (yes, the beer company) and accidentally grabbed the cheddar one.
I’m glad I did.
The cheddar sausage worked so well with everything in this dish. It cut through those sweet peppers and the little fleck melted in your mouth. I can’t believe I’ve never tried smoked cheddar sausage before now.
You can use whichever sausage you prefer. Sweet Italian sausage is a no-go for me on keto, but I bet this would be good with mild or even hot Italian sausage. I’m sure kielbasa or andouille would work great as well.
I went for the tri-color trifecta of bell peppers: red, green, and orange. Green peppers don’t really add much in terms of flavor, but what they lack in flavor they make up for in color & crunch. Use just half an onion so you don’t get an overwhelming onion vibe. You really want your sausage and peppers to shine. It’s their two-man show, no need for onion to upstage them.
I always use pre-made cauliflower rice. Using frozen or fresh, pre-cut cauliflower rice makes life a breeze. Have you ever tried to make your own cauliflower rice? It sounds like a nightmare. In my opinion it’s not worth it when it comes to packaged convenience.
Sausage & Peppers with Cauliflower Rice
Dinner in a snap with this one-skillet meal. Use your favorite sausage and pre-packaged cauliflower rice for a hearty entree.
- 1 lb. smoked sausage of choice, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 orange bell pepper, sliced
- 1/2 onion, diced
- 1 clove garlic, minced
- 2 TBS. olive oil
- 1 bag frozen cauliflower rice, cooked according to package instructions
- 1 TBS. butter
- salt & pepper
- Heat one tablespoon olive oil in a large skillet over medium high heat. Add sausage and sear on both sides, about 2-3 minutes per side. Add onion and saute for another 2-3 minutes.
- Add garlic, remaining olive oil and bell peppers and cook for 4-5 minutes, until peppers are crisp tender. Pour in bag of cauliflower rice and stir in butter until melted. Season with salt and pepper and serve.
Heat one tablespoon olive oil in a large skillet over medium high heat. Add sausage and sear on both sides, about 2-3 minutes per side. Add onion and saute for another 2-3 minutes.
Add garlic, remaining olive oil and bell peppers and cook for 4-5 minutes, until peppers are crisp tender. Pour in bag of cauliflower rice and stir in butter until melted. Season with salt and pepper and serve.