There’s something quietly satisfying about stirring a skillet filled with sizzling sausage, vibrant bell peppers, and rice soaking up all those rich flavors. I remember the first time I tried this one pot sausage peppers and rice dish—it was a slightly chaotic evening, with a distracted mind trying to juggle a phone call and dinner prep. Somehow, the smells of garlic and paprika mingling with the bubbling broth pulled me in, making me forget the world for a moment. The peppers softened just right, the sausage browned with a hint of crisp, and the rice absorbed every bit of that savory goodness. I don’t recall the exact timing, but I do remember scraping the bottom of the pan, not quite realizing how hungry I’d become until the first bite.

What makes this meal stick with me is how it feels like a hug in a bowl on a weeknight when time is short but comfort is essential. It’s not fancy, and you won’t find a complicated list of ingredients here. That’s part of its charm—the way simple, honest cooking can fill the kitchen with warmth and promise.

Why You’ll Love It

All in one pot, meaning fewer dishes and more time to actually sit down and enjoy your meal.
Bright bell peppers add not just color but a fresh crunch that balances the rich sausage perfectly.
It’s simple — and that’s kind of the point. No need for elaborate steps or obscure ingredients.
The leftovers reheat beautifully, making it a reliable option for next-day lunches or quick dinners.

Even if you’re not usually a one pot meal fan, this recipe might just change your mind.

One Pot Sausage Peppers and Rice

Print Recipe

A hearty and flavorful one pot meal combining savory sausage, colorful bell peppers, and tender rice, perfect for an easy weeknight dinner.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 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 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes
Salt, to taste
Black pepper, to taste
2 tablespoons chopped fresh parsley

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Instructions

Heat the 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 and cooked through, about 5-7 minutes. Remove sausage from the skillet and set aside.
In the same skillet, add the diced onion and cook until softened, about 3 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the sliced red and green bell peppers and cook until slightly softened, about 4 minutes.
Stir in the rinsed rice and cook for 1-2 minutes, stirring frequently, to lightly toast the rice.
Pour in the chicken broth, then add the dried oregano, smoked paprika, crushed red pepper flakes, salt, and black pepper. Stir to combine.
Return the cooked sausage to the skillet and stir to evenly distribute.
Bring the mixture to a boil, then reduce heat to low and cover the skillet with a tight-fitting lid.
Simmer for 18-20 minutes, or until the rice is tender and has absorbed the liquid.
Remove from heat and let sit, covered, for 5 minutes.
Fluff the rice with a fork and stir in the chopped fresh parsley.
Serve warm.

Kitchen Notes: I usually use a heavy skillet or Dutch oven for this dish to get a good sear on the sausage and even cooking. It’s forgiving, so if you don’t have the exact bell peppers, swapping with whatever’s fresh in your fridge works just fine. Sometimes, I toss in a pinch of chili flakes just to nudge the heat up a bit, but that’s totally optional. Pairing this with a simple green salad or some crusty bread makes a nice meal without much fuss.

FAQ

Can I use a different type of sausage? Yes, Italian sausage works best, but feel free to try chicken or turkey sausage if you prefer something leaner.

What if I don’t have chicken broth? Water with a bit of seasoning can substitute in a pinch, though broth adds extra depth.

Is it possible to make this vegetarian? You could swap the sausage for plant-based alternatives or extra veggies, but the flavor profile will shift somewhat.

Give this one pot sausage peppers and rice a try when you want dinner to be straightforward but still full of soul. I bet you’ll find yourself going back to it more often than you expect.