Uncured beef franks get a char in a hot skillet while sweet peppers and onions soften underneath, all served open-faced on toasted buns. This shelf had just one product, so we build a straightforward weeknight supper that lets quality meat shine without fuss.

Serves 2. 20 minutes, 18 at the stove.

About 900 calories a serving, 63 g protein, 16 g carbohydrate, 64 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Halve 1 medium onion lengthwise and slice into half-moons; mince 2 cloves garlic. Core and slice 2 medium mixed-color peppers into strips. Heat 1 tablespoon oil in a large skillet over medium-high until just smoking, then lay 4 franks in the pan without moving them for 2 minutes until charred underneath.2 min
2. Turn the franks and char the second side for 1 minute, then push to the sides; add 1 tablespoon oil to the center and tumble in the onion and peppers. Season with salt and pepper, and cook, stirring the vegetables while the franks finish browning, until the peppers soften and char at the edges, about 5 minutes.5 min
3. Stir in the garlic and cook 1 minute more until fragrant and the vegetables are tender. Toast the 4 buns lightly in a second skillet or face-up under a broiler until warmed, about 1 minute.1 min
4. Nest 1 frank in each bun and heap the pepper mixture over the top.

Note Swap the beef franks for chicken or pork sausages if you have them. Leftovers keep in the refrigerator for two days; rewarm in a skillet. Serve with a cold beer or lemonade and a simple green salad on the side to cut the richness.