Chicken Sausage and Pepper Skillet with Cauliflower Rice

Sliced chicken sausage gets golden alongside sweet bell peppers and onions in a hot skillet, then goes over fluffy cauliflower rice for a bright, satisfying meal. Everything happens in one pan, and the whole thing comes together in under half an hour. The peppers soften and char at the edges, the onions turn sweet, and the sausage picks up color. It's straightforward, colorful, and feels like a real dinner without the heaviness.

By TasteBuds

Recipe details

Yield
4 people
Prep time
12 minutes
Cook time
18 minutes
Total time
25 minutes

Ingredients

  • 1 lb Gluten-free chicken sausage, sliced into ½-inch rounds (check label for certified gluten-free)
  • 1 large Red bell pepper, seeded and sliced into strips
  • 1 large Yellow bell pepper, seeded and sliced into strips
  • 1 medium Yellow onion, halved and sliced into thin half-moons
  • 2 tbsp Olive oil
  • 3 cloves Garlic, minced
  • 1 tsp Smoked paprika
  • ½ tsp Kosher salt
  • ¼ tsp Black pepper, freshly ground
  • 1 lb Frozen cauliflower rice (or 1 large head fresh cauliflower, riced)
  • ¼ cup Fresh parsley, roughly chopped (optional, for garnish)

Instructions

  1. Slice 1 lb chicken sausage into ½-inch rounds.
  2. Seed and slice 1 large red bell pepper and 1 large yellow bell pepper into strips.
  3. Halve and slice 1 medium yellow onion into thin half-moons.
  4. Mince 3 cloves garlic.
  5. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
  6. Add 1 lb chicken sausage, sliced to the skillet in a single layer. Let it sit undisturbed for 3 minutes so it gets golden on one side, then flip and cook another 2 minutes until browned. Transfer the sausage to a plate.
  7. Add 1 large red bell pepper, sliced, 1 large yellow bell pepper, sliced, and 1 medium yellow onion, sliced to the same skillet. Stir and cook for 6 minutes, stirring occasionally, until the peppers soften and the onions start to turn golden at the edges.
  8. While the peppers and onions cook, prepare the cauliflower rice. If using frozen, cook 1 lb frozen cauliflower rice in a medium saucepan according to package directions (usually 5 to 7 minutes over medium heat with a lid). If using fresh, steam or sauté the riced cauliflower in a separate pan with a splash of water or oil for 4 to 5 minutes until tender. Season lightly with salt.
  9. Add 3 cloves garlic, minced, 1 tsp smoked paprika, ½ tsp kosher salt, and ¼ tsp black pepper to the peppers and onions. Stir and cook for 1 minute until fragrant.
  10. Return 1 lb chicken sausage, browned to the skillet. Toss everything together and cook for 2 minutes to heat through and marry the flavors.
  11. Divide the cauliflower rice among four bowls or plates. Spoon the sausage, peppers, and onions over the top. Garnish with ¼ cup fresh parsley, chopped if you like.