Cheesy Sausage and Pepper Rice Skillet with Mozzarella

Imagine a skillet filled with savory Italian sausage, sweet roasted bell peppers and tender rice, all coated in a rich tomato sauce and topped with a golden, bubbly layer of melted cheese. This dish is pure comfort food, perfect for any night of the week.

It comes together quickly with simple ingredients and the best part is you can serve it straight from the pan for maximum cheese-pull appeal. Get ready for oohs and aahs at the dinner table!

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Ingredients

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Pork SausageView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 cup Italian Cheese BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry all produce. Core, deseed and thinly slice bell pepper. Toss on a baking sheet with a drizzle of olive oil, salt and pepper. Add sausage to same sheet. Roast on top rack until bell pepper is browned and tender and sausage is cooked through, 15-20 minutes. Tip: Sausage may finish before bell pepper; if so, remove from sheet and continue roasting bell pepper.
2. Meanwhile, in a small pot, combine rice, ¾ cup water (1½ cups for 4 servings) and ½ tsp salt (1 tsp for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use.
3. While rice cooks, halve, peel and dice onion. Mince garlic.
4. Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add onion and cook, stirring occasionally, until tender, 7-8 minutes. Add garlic and Tuscan Heat Spice. Cook, stirring, until fragrant, 20-30 seconds. Stir in diced tomatoes. Bring to a simmer and cook until reduced and thickened, 3-4 minutes. Season with salt and pepper.
5. Once cool enough to handle, transfer sausage to a cutting board and thinly slice into rounds. Stir into pan with sauce along with bell pepper and rice. Season generously with salt and pepper.
6. Heat broiler to high or oven to 500°F. (Tip: If pan isn’t ovenproof, transfer mixture to a baking dish at this point.) Sprinkle sausage mixture with mozzarella and Italian cheese. Broil or bake on top rack until cheese is bubbly, 2-3 minutes. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, but cooking times may vary. Long-grain white rice works best; avoid quick-cooking varieties as they may become mushy.

Can I substitute the Italian sausage?

Absolutely. You can use chicken or turkey sausage or even a plant-based sausage for a vegetarian option.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.