A weeknight skillet of sliced smoked sausage with caramelized onions and soft peppers makes a quick, fortifying dinner. The sausage is already cooked, so you just warm it through while the vegetables soften in one pan.

Serves 2. 25 minutes, 15 at the stove.

About 760 calories a serving, 26 g protein, 24 g carbohydrate, 63 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Slice 1 medium onion into half-moons and add to the pan with a pinch of salt. Cook, stirring often, until the onion softens and begins to brown, about 8 minutes.8 min
2. While the onion cooks, slice 2 medium bell peppers into strips and mince 2 garlic cloves. When the onion has softened, add the peppers and garlic to the skillet and stir. Continue cooking until the peppers are tender, about 5 minutes.5 min
3. Slice the 12 ounces smoked sausage on the bias into half-inch pieces. Push the vegetables to the sides of the pan and add the sausage to the center, cooking until warmed through and the edges catch color, about 3 minutes. Taste and season with salt and pepper.3 min

Note Swap the bell peppers for 2 cups of mushrooms, sliced, if you prefer. Leftovers keep three days, covered, and are good cold or reheated gently in a skillet. Serve with crusty bread to soak up the juices, or pile onto split rolls for sandwiches.