A one-pan weeknight dinner built on a good smoked sausage, with soft peppers and onions to carry it. The sausage does the seasoning work here, so you just slice, sear, and let everything mingle on the heat.

Serves 2. 25 minutes, 15 at the stove.

About 830 calories a serving, 32 g protein, 17 g carbohydrate, 71 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the smoked sausage into 1-inch rounds. Heat 1 tablespoon oil in a large skillet over medium-high heat and add the sausage in a single layer. Sear for 3 to 4 minutes until browned on the cut sides, then turn and cook another 2 minutes. Transfer to a plate.8 min
2. Slice 1 medium onion into half moons and cut 2 large bell peppers into 1-inch strips. Add them to the skillet and cook, stirring occasionally, until they soften and caramelize at the edges, about 10 minutes. Season lightly with salt and pepper as they cook.10 min
3. Return the sausage to the pan and toss everything together for 1 minute to warm through. The vegetables should be tender and the sausage hot. Serve right from the pan.

Note Swap the peppers for cabbage, thinly sliced, which will also char nicely. Leftovers keep in the fridge for three days and make a fast grain bowl the next night. Serve over rice or crusty bread to soak up the juices.