A straightforward weeknight dinner that lets good sausage do the work, built with peppers and onions you likely have around. The sausage stays juicy while the vegetables soften and pick up its smoke flavor. Serve over rice or with crusty bread.

Serves 2. 25 minutes, 10 at the stove.

About 830 calories a serving, 32 g protein, 18 g carbohydrate, 71 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the sausage on a bias into half-inch thick pieces. Peel and slice 1 medium onion into thin wedges. Core 1 green and 1 red bell pepper and cut them into half-inch strips. Mince 2 cloves garlic.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage slices and cook until browned on both sides, about 4 minutes total. Transfer to a plate.4 min
3. Add the onion to the same skillet and cook, stirring often, until it softens and begins to brown at the edges, about 3 minutes. Add the garlic and cook for 30 seconds until fragrant.3 min
4. Add the pepper strips to the skillet and stir well. Cook uncovered, stirring occasionally, until the peppers are tender and lightly charred, about 6 minutes.6 min
5. Return the sausage to the skillet along with any juices from the plate. Toss everything together and heat through for 1 minute. Season with salt and pepper to taste.1 min

Note To swap, use yellow squash or zucchini instead of red pepper. Leftovers keep refrigerated for three days and reheat well in a skillet or microwave. Serve alongside rice, crusty bread, or mashed potatoes to catch the juices.