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Sausage and Peppers with Cheesy Rice

If you have leftover rice, this sausage and peppers one-skillet dinner may be the perfect answer for your dinner–in 15 minutes!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Chicken, Everyday Meals, skillet dinners
Cuisine: American
Keyword: chicken sausage, peppers, skillet dinner
Servings: 6
Calories: 400kcal

Ingredients

  • 1 lb fully cooked chicken sausage sliced in 1/4-inch slices
  • 1 cup sliced mushrooms
  • 2 cups bell peppers I mixed 3 colors
  • 1/4 cup chopped onion
  • 1 clove garlic minced
  • 1 cup chicken stock
  • 2 cups cooked rice* leftover rice is perfect
  • 1 cup shredded fontina cheddar is OK too
  • 1/4 cup shredded asiago cheese
  • 1 tsp salt
  • 2 tbsp olive oil

Instructions

  • Heat olive oil over medium heat in a large deep skillet (a chef pan is perfect)
  • Add the sliced sausage, mushrooms, bell peppers, onion and garlic.
  • Sauce until sausage begins to brown.
  • Add the cooked rice and the stock; stir well.
  • Cover and cook for 10 minutes.
  • Add the cheeses and the salt (if needed). Stir until cheese is melted.

Notes

*I use jasmine rice

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 25g | Protein: 22g | Fat: 24g | Saturated Fat: 8g | Cholesterol: 83mg | Sodium: 1465mg | Potassium: 240mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2055IU | Vitamin C: 65mg | Calcium: 179mg | Iron: 1mg