Juicy sausage, sweet-tender bell peppers, caramelized onions, and bright tomatoes all piled over steaming rice — this Sausage, Onion, Bell Peppers & Tomatoes Over Rice is comfort food at its most honest. It’s flavorful, quick to put together, and hits that satisfying balance of savory, sweet, and slightly tangy in every spoonful. Fun fact: family skillet dinners like this are often one-pan winners because they were invented to stretch ingredients and feed hungry households with minimal fuss.
This recipe stands out because it’s simple enough for busy weeknights but tasty enough for company. If you love one-pan meals, you’ll appreciate how quickly the flavors come together — much like my other favorites such as the stuffed peppers recipe that pairs Mexican spices with cheesy goodness. Try the Taco Stuffed Bell Peppers for another easy, crowd-pleasing weeknight option. Ready to make a dish that tastes like home? Let’s get cooking!
What is Sausage, Onion, Bell Peppers & Tomatoes Over Rice?
What’s in a name? In this case, everything and nothing at all — it’s a literal, delicious description that leaves no mystery about what you’re about to enjoy. Is it a stovetop stew? A skillet hash? Call it whatever you like; it’s the sort of rustic, no-fuss meal that feels like a warm hug on a plate. Why such a mouthful of a title? Maybe because the chef wanted to make sure nobody missed the good stuff.
There’s a playful idea that this dish got its name from someone shouting out what was left in the pantry and then throwing it all in a pan. And let’s not forget the classic wisdom: “the way to a man’s heart is through his stomach.” Whether you’re cooking for a partner, family, or just yourself, this recipe does the job. Go on — try it and see how quickly it becomes a favorite.
Why You’ll Love This
- Main highlight: This dish combines savory browned sausage with sweet, soft bell peppers and onions, then lets juicy tomatoes create a lightly saucy finish. The textures — tender meat, soft veggies, and fluffy rice — are exactly what weeknights need.
- Cost-saving and practical: Sausage and seasonal produce are budget-friendly, and the recipe stretches well. A single pound of sausage plus a few veggies fills several bowls, making it ideal for leftovers or easy meal prep.
- Flavorful toppings and options: Add shredded cheese, scallions, or a squeeze of lemon to brighten the plate. Optional Cajun seasoning gives it a smoky kick for folks who like heat.
If you enjoy hearty skillet meals, this is a close cousin to the stuffed rice dishes like the Teriyaki Pineapple Chicken Rice Stuffed Peppers, but faster and even more forgiving. Make it tonight — you’ll be glad you did.
How to Make:
Quick Overview
This recipe is fast, forgiving, and great for cooks of any level. It’s a straightforward sauté that relies on good browning for flavor, then a short simmer to let the tomatoes create a light sauce. Prep is minimal and the flavors meld in about 20 to 25 minutes total, making it perfect for busy evenings when you want comfort without fuss.
Approximate times:
Prep time: 10 minutes
Cook time: 15–20 minutes
Total: 25–30 minutes
Ingredients
1 lb turkey sausage, sliced into 1/4-inch rounds
1 large green bell pepper, sliced into strips
1 medium yellow bell pepper, sliced into strips (optional)
1 large yellow onion, sliced
1 cup cherry tomatoes, halved (or 1 medium tomato, diced)
2 tablespoons olive oil or butter, for cooking
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon salt, or to taste
1 teaspoon Cajun seasoning (optional)
2 cups cooked white rice, for serving
Directions
- Prep the Ingredients: Slice sausage into 1/4-inch rounds. Slice bell peppers into strips and slice the onion. Halve the cherry tomatoes or dice a medium tomato if using.
- Brown the Sausage: Heat 2 tablespoons olive oil or butter in a large skillet over medium heat. Add sausage slices in a single layer and cook 4 to 5 minutes per side until browned and slightly crisp. Work in batches if needed so the sausage browns evenly. Remove the sausage and set aside on a plate.
- Sauté the Veggies: Using the same skillet, add sliced onions and bell peppers. Sauté for 5 to 6 minutes over medium heat until they begin to soften and the onions start to caramelize. Add the cherry tomatoes and cook 2 to 3 minutes more, stirring occasionally, until the tomatoes release their juices and the mix begins to look saucy.
- Season and Combine: Return the browned sausage to the skillet. Sprinkle garlic powder, black pepper, salt, and Cajun seasoning if using. Stir thoroughly to coat the meat and vegetables so the spices distribute evenly.
- Simmer to Blend Flavors: Cook the combined mixture for another 2 to 3 minutes so flavors can meld and the tomatoes reduce slightly into a light sauce. Taste and adjust salt or seasoning as needed.
- Serve: Spoon the sausage and veggie mixture over bowls of hot cooked white rice. Garnish with chopped herbs, shredded cheese, or a squeeze of lemon if desired. Serve immediately and enjoy!
What to Serve With
- A crisp green salad with a lemon vinaigrette to cut the richness.
- Steamed or roasted vegetables like broccoli or green beans for extra color.
- Garlic bread or crusty rolls for soaking up any juices.
- Pickled jalapeños or hot sauce on the side for heat lovers.
- For drinks, consider a cold beer, iced tea, or a sparkling water with lime.
Top Tips for Perfecting
- Brown the sausage well: Browning creates deep, savory flavor. Don’t overcrowd the pan.
- Use ripe tomatoes: They release more juice and create a nicer sauce. Cherry tomatoes are easy and sweet.
- Swap proteins: Use smoked andouille or pork sausage for a smokier profile.
- Rice options: Substitute brown rice or cauliflower rice — adjust serving quantity and reheating accordingly.
- Avoid soggy peppers: Cook peppers until just tender for the best texture; overcooking makes them limp.
- Adjust spice: If you use Cajun seasoning, start with less and add more to taste.
Storing and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freezing: Cool completely, then freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over low-medium heat, adding a splash of water or broth if the mixture is dry. Microwave reheating works well for single servings; cover and heat in 60-second intervals, stirring between, until hot.
FAQs
Can I use a different type of sausage?
Yes. Pork, chicken, or spicy andouille all work well. Adjust cooking time slightly for thicker sausages and ensure they’re fully cooked.
Is this recipe gluten-free?
The core ingredients listed are naturally gluten-free, but check the sausage label and any seasonings for gluten-containing additives.
Can I make this vegetarian?
Absolutely. Substitute sausage with smoked tofu, tempeh, or a plant-based sausage alternative, and brown it the same way.
How can I add more vegetables?
Stir in sliced mushrooms, zucchini, or spinach toward the end of cooking. Quick-cooking greens wilt fast and add nutrients.
Can I make this ahead for meal prep?
Yes. Cook everything and store in meal containers with rice. Reheat in the microwave or stovetop. Rice may dry out slightly, so add a splash of water when reheating.
Conclusion
Sausage, Onion, Bell Peppers & Tomatoes Over Rice is an easy, satisfying meal that delivers big flavor with minimal effort. It’s perfect for busy nights, budget-friendly, and flexible enough to adapt to your pantry. If you enjoy skillet-style dinners, you might also like this simple Sausage, Peppers and Rice Skillet – Kroll’s Korner for another take on sausage and rice, or try this hearty One Pot Sausage Peppers with Rice – Coco and Ash for a slightly different one-pot approach. Give this recipe a try, share it with loved ones, and enjoy a warm, flavorful dinner tonight.
Sausage, Onion, Bell Peppers & Tomatoes Over Rice
Equipment
- Large Skillet
- Cutting Board
- Knife
Ingredients
Ingredients
- 1 lb Turkey sausage, sliced into 1/4-inch rounds
- 1 large Green bell pepper, sliced into strips
- 1 medium Yellow bell pepper, sliced into strips (optional)
- 1 large Yellow onion, sliced
- 1 cup Cherry tomatoes, halved (or 1 medium tomato, diced)
- 2 tablespoons Olive oil or butter, for cooking
- 1 teaspoon Garlic powder
- 1 teaspoon Black pepper
- 1/2 teaspoon Salt, or to taste
- 1 teaspoon Cajun seasoning (optional)
- 2 cups Cooked white rice, for serving
Instructions
- Prep the Ingredients: Slice sausage into 1/4-inch rounds. Slice bell peppers into strips and slice the onion. Halve the cherry tomatoes or dice a medium tomato if using.
- Brown the Sausage: Heat 2 tablespoons olive oil or butter in a large skillet over medium heat. Add sausage slices in a single layer and cook 4 to 5 minutes per side until browned and slightly crisp. Work in batches if needed so the sausage browns evenly. Remove the sausage and set aside on a plate.
- Sauté the Veggies: Using the same skillet, add sliced onions and bell peppers. Sauté for 5 to 6 minutes over medium heat until they begin to soften and the onions start to caramelize. Add the cherry tomatoes and cook 2 to 3 minutes more, stirring occasionally, until the tomatoes release their juices and the mix begins to look saucy.
- Season and Combine: Return the browned sausage to the skillet. Sprinkle garlic powder, black pepper, salt, and Cajun seasoning if using. Stir thoroughly to coat the meat and vegetables so the spices distribute evenly.
- Simmer to Blend Flavors: Cook the combined mixture for another 2 to 3 minutes so flavors can meld and the tomatoes reduce slightly into a light sauce. Taste and adjust salt or seasoning as needed.
- Serve: Spoon the sausage and veggie mixture over bowls of hot cooked white rice. Garnish with chopped herbs, shredded cheese, or a squeeze of lemon if desired. Serve immediately and enjoy!