When the day runs long and the last thing you want is a complicated meal, this one-pot sausage, peppers, and rice dish steps in like an old friend. It’s the kind of dinner that doesn’t just fill your stomach but also warms the soul, with its rich scents of browned sausage mingling with garlic and sweet bell peppers. Somehow, all those colors and flavors come together in the same pan, turning simple ingredients into a satisfying, no-fuss dinner.

One evening, I remember trying this recipe after a hectic day where I sort of forgot to stop and breathe. The kitchen smelled like a cozy little Italian trattoria, even though I was just in my small apartment. I was halfway through stirring when the phone buzzed—somewhere between catching up with a friend and seasoning the pot, I almost missed how the rice soaked up all those savory juices. It wasn’t perfect timing, but the end result was so worth it. That’s the beauty of this dish: it’s forgiving, and it lets you get dinner on the table without stress.

Why You’ll Love It:

The one-pot method means less cleanup, perfect for busy nights when you’d rather be on the couch.
It’s hearty and colorful, combining the savory depth of sausage with fresh bell peppers and tender rice.
The flavors develop as it cooks, but it’s simple — and that’s kind of the point.
You get a meal that’s both comforting and a little vibrant, not just plain or heavy.

Even if you’re new to cooking, this dish is pretty approachable. Just a bit of stirring here and there, and the rest is hands-off. It’s the kind of meal that feels like a treat without requiring hours or fancy equipment.

One Pot Sausage, Peppers, and Rice

Print Recipe

A hearty and flavorful one-pot meal featuring savory sausage, colorful bell peppers, and tender rice cooked together for an easy and satisfying dinner.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4

Ingredients

Scale

1 tablespoon olive oil
1 pound Italian sausage, sliced into 1/2-inch pieces
1 medium yellow onion, diced
3 cloves garlic, minced
1 red bell pepper, sliced into thin strips
1 green bell pepper, sliced into thin strips
1 cup long grain white rice, rinsed
2 1/2 cups chicken broth
1 (14.5-ounce) can diced tomatoes, undrained
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, for garnish

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Instructions

Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
Add the sliced Italian sausage and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove the sausage from the pan and set aside.
In the same pan, add the diced onion and cook until softened, about 3 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Add the sliced red and green bell peppers to the pan and cook until slightly softened, about 4 minutes.
Stir in the rinsed rice and cook for 1-2 minutes, stirring constantly to coat the rice with the oil and vegetables.
Pour in the chicken broth and the can of diced tomatoes with their juice. Stir to combine.
Add the browned sausage back into the pan.
Season with dried oregano, smoked paprika, crushed red pepper flakes, salt, and freshly ground black pepper. Stir well.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let it sit, covered, for 5 minutes.
Fluff the rice with a fork and garnish with chopped fresh parsley before serving.

Kitchen Notes: Using a deep skillet or Dutch oven helps everything cook evenly, but don’t stress too much about having the exact pan. I usually serve this with a simple green salad or some crusty bread to soak up the juices. Sometimes I swap out the sausage for chicken or turkey to change things up, or toss in some mushrooms when I have them on hand. And if you like it a little spicier, adding a pinch more red pepper flakes does the trick — though I haven’t tested how much heat everyone can handle!

FAQ:

Can I make this ahead of time? Yes, it tastes great reheated, though the peppers soften even more after sitting.

What if I don’t have Italian sausage? Any flavorful sausage works, or even a plant-based version could be interesting.

Is it okay to use brown rice? You might need to adjust cooking time and liquid—brown rice takes longer to cook.

Ready to try this satisfying one-pot dinner? Scroll down, save it for later, and let the cozy flavors take over your kitchen tonight.