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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!
- 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
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.
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