Cooking Lucid
One-Pan Sausage and Peppers with Orzo
A simple and satisfying one-pan meal featuring savory Italian sausage, sweet bell peppers, and tender orzo pasta simmered in a flavorful tomato broth. Perfect for a weeknight dinner with minimal cleanup.
Prep 15 min
Cook 35 min
Total 50 min
Serves 4
Ingredients
Step 1 — For the Skillet
- 1 lb Italian sausage, cut into 1-inch pieces
- 1 tablespoon olive oil
- 1 large onion, sliced
- 2 bell peppers (any color), sliced
- 3 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 3 cups chicken or vegetable broth
- 1 cup orzo pasta
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Optional: Grated Parmesan cheese, for serving
Instructions
- 1
Brown the Sausage
Heat olive oil in a large, oven-safe skillet over medium-high heat. Add the Italian sausage pieces and cook until browned on all sides, about 5-7 minutes. Remove sausage from the skillet and set aside, leaving drippings in the pan.
- 2
Sauté Vegetables
Add the sliced onion and bell peppers to the skillet. Cook, stirring occasionally, until softened, about 6-8 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
- 3
Combine and Simmer
Stir in the diced tomatoes (with juice), chicken broth, orzo pasta, basil, oregano, salt, and pepper. Bring the mixture to a boil, scraping up any browned bits from the bottom of the skillet.
- 4
Add Sausage and Cook Orzo
Return the browned sausage to the skillet. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the orzo is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking.
- 5
Serve
Taste and adjust seasoning if needed. Serve hot, topped with grated Parmesan cheese if desired.
Nutrition per serving: 480 cal · 28g protein · 55g carbs · 18g fat · 7g fiber
