Name: Sheet pan sausage and peppers
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz Andouille chicken sausage, sliced into half-inch rounds; 1 1/4 red bell peppers, seeded and sliced into strips; 1 1/4 green bell peppers, seeded and sliced into strips; 1 1/4 medium yellow onions, sliced into half-moons; 1 tsp olive oil; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp red wine vinegar; 2 1/2 tbsp white rice; 1/4 cup water

Nutrition

Per serving

624 calories

Protein: 35g; 22% of calories
Carbs: 63g; 40% of calories
Fat: 27g; 38% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F. On a half-sheet pan, combine the sausage rounds, bell peppers, and onion. Drizzle with the olive oil and season with garlic powder, smoked paprika, half the salt, and the black pepper. Toss well with your hands to coat everything evenly.
Spread the mixture into a single layer and roast for 22 to 25 minutes, stirring once halfway through. While the sausage roasts, combine the white rice, water, and the remaining salt in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Done when pepper edges are charred and sausage is browned, 165°F.
Remove the rice from the heat and let it rest, covered, for 5 minutes. Remove the sheet pan from the oven and drizzle the red wine vinegar over the hot sausage and peppers, tossing to combine. Fluff the rice with a fork and serve the sausage mixture over the top.

Nutrition

Ingredients

Instructions

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