A one-pan dinner that lets the spiced sausage carry the show. The cheese in the casing melts into the quick sauce, and charred peppers turn sweet. Weeknight cooking that needs no fuss.

Serves 2. 25 minutes, 20 at the stove.

About 400 calories a serving, 26 g protein, 31 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the 2 sausages into rounds about half an inch thick. Slice the red bell pepper into half-inch strips and chop the medium onion into half-moons. Mince the 2 garlic cloves.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the oil is hot, add the sausage rounds and cook until they brown on both sides, about 5 minutes total. Transfer to a plate.5 min
3. Add the onion to the same skillet and cook until it starts to soften, about 2 minutes. Add the garlic and cook for 30 seconds, stirring. Add the red pepper, sprinkle with salt and pepper, and cook until the peppers blister and soften, about 5 minutes, stirring now and then.5 min
4. Return the sausage to the skillet and toss everything together. Squeeze the juice from the lime over the top and stir. Taste and adjust salt and pepper. The sausage is cooked through and the peppers are tender when you are done.2 min

Note Swap the bell pepper for poblanos or jalapeños if you like more heat. Leftovers keep for three days and warm well in a skillet or over rice. Serve with white rice, warm tortillas, or a simple salad.