Sausage and Peppers over yellow rice satisfies my husband’s and my appetite more than almost anything, which is what you should expect from southern cuisine. What I like about it is that it’s easy to cook. Just as important, he loves the flavor combination.
Serve this dish any time:
- When the family is hungry, and you need volume
- On nights when time is limited
- When company arrives, and you need something quick
Flexibility of Sausage and Peppers
Although we typically have this dish over yellow rice, there are other ways to serve it. My daughter serves it in sandwich buns. You can also scoop it over white rice, noodles, or nothing. No matter how you prepare it, this is southern food at its finest.
Start Rice Before Cooking the Sausage and Peppers
I follow the directions for preparing yellow rice in my rice cooker. Something that you can do to keep it from overflowing is to spray the pot with nonstick cooking spray and add a tablespoon of olive oil to the water.
Saute the Sausage and Peppers
Add the olive oil to the skillet and turn the heat up to make it sizzle. Cut the sausage into bite-size pieces and brown it on all sides. Add the pepper and onion mix. Cook it until the onions are translucent.
Season to Taste
I add my favorite brand of season salt, organic seasoning from Costco, and a tiny bit of cayenne pepper. Stir well to coat all of the ingredients.
Cover the Pan
After browning all of the contents of the skillet, I pop a lid on top to finish cooking the vegetables. This also helps seal in the delicious flavors and allows them to blend.
Serve the Sausage and Peppers
After scooping the rice into bowls for each person, add the sausage and peppers. Serve this delicious dish with crusty bread slathered in butter. It’s so tasty don’t be surprised if everyone asks for seconds.
What’s for Dessert
I don’t always want dessert, but when I do, it has to be extra special. This is touted as a salad, but it’s sweet enough to have for dessert: Strawberry Pretzel Salad. I use gluten-free pretzels, and no one can tell the difference.
- 1 lb. smoked sausage (pork, beef, turkey, or blend)
- 2 packs of frozen pepper and onion strips
- 3 tablespoons olive oil
- 1/4 teaspoon season salt
- 1 teaspoon organic seasoning blend
- Dash of cayenne pepper (optional)
- Put the olive oil in the skillet and heat until sizzling.
- Cut sausage into bite-size pieces. Add to skillet and brown it on all sides.
- Add all of the peppers and onions. Cook on medium high until onions are translucent.
- Add seasonings. You may want to adjust it later to taste.
- Cover the mixture for approximately 20 minutes
- While it's cooking, prepare the rice or buns - whichever you choose to serve this with.
- Remove the lid and serve the mixture.
This sausage and peppers dish can also be served on crusty rolls cut in half.
Serving Size1 cup
Amount Per Serving Calories 379 Total Fat 32g Saturated Fat 9g Trans Fat 0g Unsaturated Fat 19g Cholesterol 79mg Sodium 996mg Carbohydrates 3g Fiber 0g Sugar 1g Protein 18g
For more delicious recipes, check out Meal Plan Monday at the Big Bear’s Wife blog.