A sheet-pan supper built entirely on the sausage shelf, cooked with aromatics in one pan. The meat seasons everything as it renders, turning mild onions and peppers into something worth the weeknight effort.

Serves 2. 35 minutes, 10 at the stove.

About 340 calories a serving, 40 g protein, 14 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cut 12 ounces sausage into 2-inch pieces and brown them in the pan, stirring once or twice, until the meat is golden on most sides and some fat has rendered, about 6 minutes. While the sausage cooks, slice 1 medium onion into thick wedges and cut 2 red bell peppers into large chunks.6 min
2. Add the onion and peppers to the pan with the sausage, sprinkle with salt and pepper, and stir. Lower the heat to medium and cook, stirring once or twice, until the peppers are soft and the onions are starting to caramelize, about 15 minutes.15 min
3. Mince 3 garlic cloves and add them to the pan, stirring, until fragrant, about 1 minute. Taste and adjust the salt and pepper.1 min

Note Swap the peppers for 2 cups zucchini or mushrooms if you prefer. Keeps refrigerated in a covered container for three days. Serve on toasted bread, over rice, or with a green salad.