Spicy pork brats get a quick sear and finish in a skillet with soft onions and peppers that soak up the heat. The brats are already seasoned, so this is mostly about building a bed of caramelized vegetables to nestle them into. Dinner on the table in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 780 calories a serving, 26 g protein, 22 g carbohydrate, 65 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the onion thin and cut the bell pepper into 1-inch strips. Set a skillet over medium-high heat and warm 2 tablespoons of oil. Prick each of 4 brats with a fork in three places so they render evenly.
2. Lay the brats in the hot skillet and sear them for 2 minutes on the first side, then turn and cook for another 2 minutes until browned and partially cooked. Transfer them to a plate.4 min
3. Add the onion to the same skillet and cook for 5 minutes, stirring every minute or so, until it starts to soften and brown at the edges. Mince 1 clove of garlic and add it along with the bell pepper strips, stirring to coat with oil.
4. Cook for 4 minutes, stirring occasionally, until the peppers begin to soften and char slightly. Nestle the brats back into the skillet among the vegetables and pour in 1/4 cup of water.4 min
5. Cover the skillet, lower the heat to medium, and cook for 8 minutes until the brats are cooked through and the vegetables are tender. The water will evaporate and any remaining liquid will glaze the vegetables and brats. Season with salt and pepper to taste.8 min

Note Swap the bell pepper for a diced zucchini or mushrooms if you prefer. Leftovers keep in the fridge for two days; reheat gently in a covered skillet with a splash of water. Serve on toasted crusty bread as a open-faced sandwich or alongside rice to soak up the pan juices.