Italian Sausage, Peppers & Onions Skillet — 💛💚❤️ Wondering what to make with hot Italian sausage? This EASY one skillet recipe combines Italian sausage and peppers with sweet Vidalia onions and rice to make a QUICK dinner that’s ready in 30 minutes!
Table of Contents
One-Skillet Italian Sausage with Peppers and Onions
I’m all about easy, one-skillet dinners that are ready in 30 minutes. My family is all about flavor and just cares about how something tastes. We were all happy with this dish and the big flavors.
Juicy sausage, sweet Vidalia onions, a hint of garlic, crisp-tender bell peppers, and tender rice.
Rather than yet another chicken and rice dish, I swapped out the chicken and instead used Johnsonville Fresh Italian Hot Sausage Links.
I used hot sausage because I wanted something to stand up and pop against the rice and it wasn’t too hot, but use mild sausage if you prefer.
Ingredients for Skillet Sausage, Peppers and Onions
So many Italian sausage recipes include pasta, but I wanted to pair this flavorful protein without something different. If you’ve been looking Italian sausage recipe without pasta, you’re going to love this skillet!
To make the Italian sausage with peppers and onions and rice, gather the following:
- Olive oil
- Johnsonville Fresh Italian Hot Sausage Links
- Vidalia onions
- Bell peppers – use any color(s) you like
- Garlic
- Instant rice
- Chicken broth – use reduced sodium since Italian sausage often contains salt as well
- Fresh parsley
- Salt and pepper
What Type of Italian Sausage Should I Use?
Although I used sausage links for this recipe, Johnsonville also offers Italian sausage in a ground version, which is so convenient if you don’t want to de-case sausage links. Johnsonville’s links and ground Italian sausage — as well as their meatballs and breakfast sausage — come in a variety of flavors and spices, giving you more flavor and saving you time in the kitchen.
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
How to Make Sausage, Peppers & Onions
This Italian sausage meal comes together in about 30 minutes and requires minimal prep. Here’s a rough overview of how the recipe comes together:
- Cook the sausage (removed from its casings) and diced onion in a little olive oil until the sausage is cooked through and the onions are golden.
- Add the peppers and garlic to the skillet and cook for a couple more minutes.
- Stir in the instant rice and chicken broth.
- Cook until the rice absorbs all the liquid, then stir in the fresh parsley and season with salt and pepper, if needed.
Recipe FAQs
I haven’t tried it myself, so I can’t say for sure. You probably can, but you’ll have to play around with the amount of liquid you add to the skillet as well as the cook time.
Or, simply add pre-cooked or leftover rice to the skillet.
Of course! If you don’t have Italian sausage on hand, feel free to substitute another type. Just keep in mind that the sausage I used is fresh, not pre-cooked, which is why I browned it together with the onions.
This sausage and rice recipe reheats well and will keep in the fridge for up to 5 days. I recommend reheating this dish in a skillet with a tablespoon or two of water or broth, just to keep the rice from drying out.
Of course! I specifically wanted to make this Italian sausage recipe without pasta, but you may omit the rice and boil pasta on the side if desired.
I am a huge fan of All-Clad skillets, specifically this All-Clad 3-quart stainless steel skillet with a lid. It’s been a trusty workhorse in my kitchen for 10+ years!
Recipe Video Tutorial
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Italian Sausage, Peppers & Onions Skillet
Equipment
- 1 large skillet (4 quart) OR
Ingredients
- 3 tablespoons olive oil
- 1 pound Johnsonville Fresh Italian Hot Sausage Links, de-cased (Johnsonville Fresh Italian Hot Ground Sausage or mild sausage may be substituted)
- 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 1 large onion)
- ⅔ cup red bell pepper, seeded and diced small
- ⅔ cup yellow bell pepper, seeded and diced small
- 3 to 4 garlic cloves, peeled and finely minced
- 2 cups dry/uncooked minute or instant rice
- 2 cups low-sodium chicken broth
- ⅓ to ½ cup fresh Italian flat-leaf parsley leaves, finely minced (stems discarded)
- ½ teaspoon salt, or to taste
- ½ teaspoon pepper, or to taste
Instructions
- To a large skillet, add the olive oil, sausage, onion, and sauté for about 8 minutes over medium-high heat, or until sausage is cooked through and onions are lightly golden browned. Stir and flip intermittently.
- Add the peppers, garlic, and sauté for 1 to 2 minutes. Stir intermittently.
- Turn the heat to medium-low, and add the rice, chicken broth, and cook covered for about 5 to 10 minutes or until rice is tender, done, and all liquid has been absorbed.
- Turn off the heat, add the parsley, and stir to combine.
- Taste dish and add salt and pepper, to taste. Serve immediately. Dish will keep airtight in the fridge for 5 days. Reheat gently as necessary.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Post is brought to you by Johnsonville. The recipe, images, text, and opionions expressed are my own. #SausageSunday #JohnsonvilleSausageSwap
Just finished making the delicious meal. I loved how easy it is to make and how all the flavors come together. My rice wasn’t as tinder as I like but I probably cooked it on too high of a heat or not long enough. I look forward to cooking this again and again as it becomes a part of my recipe rotation.
Thanks for the 5 star review and glad it will be in your recipe rotation. Add another 1/2 cup or so of broth (or even water) which will absorb more into the rice and tenderize it more.
Hi just wondering, if this is diabetic friendly? It looks delish and am wanting to try it 🙂
MINUTE RICE, YOU A FUCKING KIDDING RIGHT
I made this with leftover white rice made with a combination of beef and chicken broth. This was delicious! I will make this again.
I made this with leftover white rice made with a combination of beef and chicken broth. This was delicious! I will make this again.
Thanks for the 5 star review and glad it was delicious and you’ll make it again!
So easy to make. Smells amaxing.and tastes so delicious.
So easy to make. Smells amaxing.and tastes so delicious.
Thanks for the 5 star review and glad it tasted delicious and was easy!
No offense Avery, but very unimpressed with this recipe…I followed it to a “T”. I have never commented on the several recipes I have enjoyed, but I will after this (Especially on the Chicken Fried Rice). Just very bland. I added salt and pepper to taste, then added red pepper flakes. Needed zip, but I dont start winging things unless I find a dish I like. Maybe I should add cheese like others’ reviews have indicated.
Has anyone tried making this in a slow cooker?
Love love love this recipe!! First time I made it I followed the recipe and it was scrumptious. Now I’m making it for the third time tonight and I’ve started to add my own flare to it. Now I use turkey and brown rice to make it a little healthier and I’ve double the recipe the last two times so it can last my boyfriend and I more than one meal. Awesome recipe!!
Love love love this recipe!! First time I made it I followed the recipe and it was scrumptious. Now I’m making it for the third time tonight and I’ve started to add my own flare to it. Now I use turkey and brown rice to make it a little healthier and I’ve double the recipe the last two times so it can last my boyfriend and I more than one meal. Awesome recipe!!
Thanks for the five star review and glad that you have made it many times and have added your own touches.
I made this with Arborio rice. While the sausage etc was cooking I started Arborio as if I was making risotto and cooked it until adding the last cup of chicken broth. I added the mostly cooked rice and remaining broth plus a bit more and cooked the whole thing for a about 10 minutes . Really creamy ..sausage and peppers risotto! Thanks for this really quick and tasty recipe
I made this with Arborio rice. While the sausage etc was cooking I started Arborio as if I was making risotto and cooked it until adding the last cup of chicken broth. I added the mostly cooked rice and remaining broth plus a bit more and cooked the whole thing for a about 10 minutes . Really creamy ..sausage and peppers risotto! Thanks for this really quick and tasty recipe
Thanks for the five star review and I’m sure the arborio rice was delicious and creamy and great!
on the rice is that 1 cup dry = 2 cups cooked? or 2 cups dry = 4 cups cooked
2 cups dry/uncooked. Because in step 3 I wrote “until the rice is done” but I updated the post just to avoid any and all confusion.
This looks delcious! And you know me I’m ALL about the fresh produce!!
what about using brown rice?????? That’s probably gross. Just checking my cabinets and that’s all I had on hand. :)
I’m sure it would be fine if that’s what you have.