One Pot Sausage with Peppers and Rice

Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 8
Calories: 394kcal
Author: Lord Byron's Kitchen
Weeknight dinners can’t get any easier than this! Grains, protein, and veggies all together in this One Pot Sausage with Peppers and Rice. This dish has all the bases covered and with very little clean up as well!
Print Recipe


  • 6 whole Italian sausage links, casings removed
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 large red bell pepper, chopped
  • 1 large green bell pepper, chopped
  • 2 cloves garlic, minced
  • 2 cups uncooked instant white rice
  • 2 cups broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Fresh parsley, chopped, for garnish (optional)


  • In a large skillet or dutch oven, add the olive oil, onion, and sausage. Over medium heat, saute until sausage is cooked - about 20 minutes.
  • Add the garlic and peppers. Saute for 10 minutes.
  • Reduce heat to a medium-low. Add the broth, salt, pepper, and rice. Stir to combine. Cover the skillet or dutch oven with a lid and allow the rice to cook for 5 minutes.
  • The broth should be absorbed, if not, keep the lid off and continue to cook until the liquid has evaporated.
  • Turn off the heat, serve immediately and garnish with fresh chopped parsley.


Calories: 394kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 390mg | Potassium: 112mg | Fiber: 1g | Sugar: 2g | Vitamin A: 16.9% | Vitamin C: 53.7% | Calcium: 1.4% | Iron: 8.6%