Name: Sheet pan sausage and peppers
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Italian chicken sausage, cut into 1-inch rounds; 3/4 red bell pepper, sliced into strips; 3/4 yellow bell pepper, sliced into strips; 1/3 cup red onion, sliced into wedges; 1 tsp olive oil; 1/4 tsp garlic powder; 1/4 tsp red pepper flakes; 1/2 tsp salt; 3/4 tsp red wine vinegar; 1/4 cup white rice; 1/2 cup water

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the chicken sausage, bell peppers, and onion with olive oil, garlic powder, red pepper flakes, and half the salt. Spread into a single layer on the upper-middle rack and roast for 12 minutes. [uses i1, i2, i3, i4, i5, i6, i7, i8]
While the sausage roasts, combine the white rice, water, and the remaining salt in a small saucepan. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes. [uses i10, i11, i8]
Stir the sausage and peppers on the pan. Continue roasting until the pepper edges are browned and the sausage is golden, 8 to 13 minutes more. [uses i1, i2, i3, i4] Done when golden and hot through, 165°F.
Drizzle the vinegar over the roasted sausage and peppers. Fluff the rice and serve immediately, or cool and pack into airtight containers for meal prep. Refrigerate for up to 4 days and reheat with a splash of water. Multiply ingredients to prep more servings. [uses i9, i10, i1]

Nutrition

Ingredients

Instructions

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