Since trying out this whole gluten-free life that I may have to live with forever, I’ve been clinging to the foods that are “safe” for me to eat and that I really enjoy; sausage and peppers are pretty much forever house staples and two things I will never know how to exist without (yup, it’s that deep). Typically, we like our sausage and peppers in pasta, but clearly…we aren’t there right now.
For me, right now, food just needs to taste good because two of the main delicious staples of my diet are pretty much gone, at least in the forms that I loved them most (the two staples being bread and pasta). I did try gluten-free pasta about a week ago, though. It wasn’t….bad. It does taste different, though, it has a little bit of an after taste which I’m not used to and not the biggest fan of. I’m sure it would grow on me or whatever, but….it still just makes me sad.
When I was planning out what to make last weekend, I knew I needed sausage in there somewhere because it’s delicious. There is a ridiculous amount of sausage varieties these days; it’s amazing to me how big the sausage section of the grocery store is. Part of me wanted to branch out and try something new, but at the same time I have enough “new” happening with me food-wise that I really wanted to stick to a home favorite, so I went with our favorite links of chorizo (and I did make sure the “G” gluten-free symbol was on it…sigh…..). You can literally use any sausage you like for this; I did see some pretty chicken sausages that would probably be great for this…but again…no more new things for right now.
This is probably, literally, one of the easiest meals I’ve ever made. You slice peppers and onions, throw them on a sheet pan with sausages, sprinkle some seasonings and olive oil over everything and put it in the oven and leave it alone.
While all of that is in the oven, saute the rest of the onion and garlic in the butter just until they are translucent and soft; you don’t really need color on them.
Add in the rice, water, and remaining seasonings and let it come to a boil. Then cover it and don’t bother it at all for 15-20 minutes. By the time the rice is done the sausage and peppers should be, too.
Basically, I’m saying that the most beginner of cooks could make this and have no issues.
Devon loved this. Partially because he is obsessed with chorizo, I probably could have just handed him a plate of chorizo and he would have been perfectly content. He was a little hesitant initially because sausage and rice don’t go together in his head, but two bites in, he was won over. He’s actually already asked for it to be made again.
For us, I used two packages of sausage (there are five links per package) since the sausage was the main portion of the meal and the amount of starch was about half of what we would normally eat, but feel free to halve the recipe if two packages is too much for you. If you like sausage like we do, though…trust me…use two packages.
As easy and delicious as this was, it will definitely be made again…and probably often.
Sheet Pan Sausage and Peppers with Rice
- 2 packages sausage/chorizo any variety, but should be links
- 1 red pepper sliced
- 1 yellow pepper sliced
- 1 orange pepper sliced
- 1 sweet onion sliced; reserve 1/4 of onion for rice
- 7 cloves garlic 4 cloves cut in half, 3 cloves grated/diced
- 3-4 tbsp olive oil
- 3 tsp garlic powder divided
- 3 tsp dried basil divided
- 3 tsp dried oregano divided
- 4 tbsp butter
- 1.5 cup long grain white rice or your favorite rice variety
- 3 cups water
- salt and pepper
Line a sheet pan with aluminum foil and spray with nonstick spray. Preheat oven to 400F.
Take sliced onions, peppers, garlic, and sausage and arrange them on the sheet pan (remember to reserve 1/4 of sliced onion for the rice).
Drizzle olive oil over veggies and sausage and sprinkle 2 tsp, each, of garlic powder, dried basil, and dried oregano over everything. Sprinkle a bit of salt and pepper, as well, and toss everything together to evenly distribute seasonings.
Put sheet pan in the oven and roast for 45 minutes, or until sausage internal temperature reaches 160F.
While sausage and veggies are roasting; melt the butter in a saucepan over medium-high heat. Add onions and garlic and cook until onions are translucent and soft.
Add rice to onions and allow it toast for about 2-3 minutes.
Add water to the pot along with the remainder of the garlic powder, basil, and oregano. Season with salt and pepper and allow rice to come up to a boil. Once it begins to boil, turn the heat down to medium-low and cook for 15-20 minutes, covered (it's better if you leave it covered the whole time and don't take the lid off) until all liquid is absorbed and rice is al dente.
Take sheet pan out of the oven and allow to rest for about five minutes. Once rested, serve sausage and peppers on a bed of the flavored rice and enjoy!
Can be made with your favorite sausage and your favorite rice variety.