One-Pan Italian Sausage with Peppers and Onions

Measure 1/2 cup brown rice and rinse under cold water until water runs clear.

Add the rinsed rice to a small pot with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.

While rice cooks, core and slice 1 medium red bell pepper and 1/2 medium yellow bell pepper into 1/4-inch strips.

Peel and slice 1/2 medium yellow onion into 1/4-inch strips.

Peel and mince 2 cloves of garlic.

Heat 1 tsp olive oil in a large non-stick skillet over medium heat.

Add the 3 turkey sausage links to the pan and cook for about 2 minutes on each side until browned (about 6 minutes total).

Add the sliced bell peppers and onions to the pan around the sausages.

Sprinkle with 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp salt, and 1/8 tsp black pepper.

Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and sausages are cooked through (internal temperature of 165°F).

Add the minced garlic and cook for 30 seconds until fragrant.

Slice the sausages into 1/2-inch pieces and mix with the peppers and onions.

Serve the sausage, peppers, and onions over the cooked brown rice.