Smoked sausage studded with cheese and chili heat hits the sheet pan with sliced peppers and onion, where everything caramelizes under the broiler. The cheese inside the sausage stays molten while the outside chars, and the vegetables turn soft and sweet. Dinner in thirty minutes with no fuss.

Serves 2. 30 minutes, 8 at the stove.

About 290 calories a serving, 6 g protein, 13 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the broiler to high and position a rack 6 inches from the heat. Slice the sausage on a slight bias into 4-inch pieces, then cut 1 large onion into thick wedges and slice 2 large bell peppers into 2-inch strips. Toss everything on a sheet pan with 2 tablespoons oil, salt, and pepper.
2. Spread the vegetables and sausage in a single layer and broil for 12 minutes, stirring once halfway through, until the peppers and onion char at the edges and the sausage is hot throughout.12 min
3. Taste and add salt and pepper as needed. Transfer to plates and serve hot.

Note Swap the peppers for whatever vegetables you have, such as mushrooms, zucchini, or broccoli. Leftovers keep refrigerated for three days and reheat gently in a skillet. Serve with rice, crusty bread, or a green salad to balance the richness.