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Sausage Peppers and Rice Skillet

Two blue earthenware plates of Sausage Peppers and Rice Skillet.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Jump to Recipe

If you’re looking for a hearty and satisfying meal to serve your family, this Sausage, Peppers, and Rice Skillet is all you need.

Branded image of Sausage, Peppers, and Rice in the cast iron skillet.

This post has been updated from its original October 23, 2018 publishing with new photography, content, and varied cooking methods.

Whether cooking at home or outdoors on a campfire, this is a meal that will please your hungriest of eaters.

We’ve been making this recipe for years now. I have two versions: using wild rice blend when at home and using packaged Rice-a-Roni wild rice blend while camping.

Each version does come out a bit differently than the other since rice blends vary by package and brand, but one thing is for sure, they’re both delicious every time.

How to make Sausage, Peppers, and Rice Skillet

As I mentioned, there’s two ways I make this hearty and savory dish. But there are subtle differences in how both are prepared.

Sausage, Peppers, and Rice plated on two earthen blue plates with forks and the cast iron skillet in the background.

Before you begin, read through the recipe card in its entirety. I have provided directions for making this in the traditional camp oven over coals or indoors using your trusty cast iron skillet. You could use your Dutch oven indoors as well.

The directions for using wild rice blend instead of Rice-a-Roni will be noted at the end as the cooking method is slightly different.

Recipe prep for Sausage, Peppers, and Rice

Outdoor Camp Oven 

  1. Heat coals in a charcoal chimney.
  2. Once hot, place 12 coals on bottom (camp table, fire pit, etc).
  3. Nestle camp oven on top of the coals.
  4. Recipe construction (see below).
Ingredients needed: olive oil, bell peppers, onion, garlic, salt, pepper, wild rice blend, smoked Italian sausages, and beef broth.

To cook this Sausage Peppers and Rice Skillet, you will need:

  • 2 tablespoons olive oil or your favorite cooking oil.
  • 3 bell peppers diced. We used red, green, and yellow.
  • A medium yellow onion diced to equal 1 cup. A white onion can be used as well.
  • 3 gloves freshly minced garlic. 1 tablespoon of granulated garlic can be substituted.
  • 6-8 smoked ITALIAN sausages, coin-sliced. These are different than regular smoked sausages. We’ve used seasoned and mozzarella blend; all are delicious.
  • 2 -4.3 ounce packages of Rice-a-Roni Long Grain and Wild Rice. DO NOT USE THE SEASONING PACKETS. (If omitting in favor of wild rice blend, you’ll need 2 cups.)
  • 3 cups of low-sodium beef broth. (32 ounces if using wild rice blend.)
  • 1/4 teaspoon of both salt and pepper, but as always, season to taste.
  • 3-5 green onions; sliced for garnish. These are optional.

Preheat the cast iron

  • The camp oven should be heated over coals while ingredient prep is being done and ready to go.
  • Heat the skillet or dutch oven over medium-high heat on the stovetop.

Cooking the Sausage Peppers and Rice recipe:

  1. Add the oil to the heated cast iron.
  2. Add the onions and peppers to the heated oil in the cast iron. Mix together well. Cook until they begin to soften, about 3 minutes. Stir in the garlic.
  3. Add the sliced sausages to the vegetables, browning on both sides until cooked or heated through, about 5 minutes.
  4. Pour in the rice, taking care to mix it thoroughly into the meat and veggies. Sauté it all together for 2 minutes, constantly stirring it.
  5. Pour in the beef broth. Stir well to pull up any stuck on bits at the bottom of the cast iron.
  6. Stir in the salt and pepper.

Outdoor Camp Oven 

  1. Cover with the camp oven lid.
  2. Place heated coals over the entire lid.
  3. Using a lid-lifter, stir occasionally and then replace the lid with coals.
  4. Cook for 15-20 minutes or until the rice has absorbed the majority of the liquid and is cooked.
  5. When done, remove from coals, stir well, and serve immediately garnishing with the green onions if using them.

Stovetop directions in a skillet or Dutch oven

  1. Cook uncovered over medium-high heat, stirring frequently until most of the liquid has been absorbed; about 5 minutes.
  2. Once the majority of liquid has been absorbed, reduce heat to low and simmer for 15-20 minutes or until the rice is done, stirring occasionally. 
  3. Once done, remove from heat, stir well, and serve immediately garnishing with the green onions if using them.
Cooked and garnished Sausage, Peppers, and Rice Skillet.

Cooking Method Using Wild Rice Blend

Using wild rice blend takes additional liquid and cooking time, therefore we have found switching how to make this dish is provides better results and deeper flavor.

  • Follow the above cooking steps 1-3.
  • Transfer the meat and vegetables from the cast iron to a bowl and cover; set aside.
  • Return the cast iron to the heat, either the coals or stovetop.
  • If needed, add an additional 1/2 tablespoon of cooking oil.
  • Add the rice and brown for 2 minutes over high heat.
  • Pour in 16 ounces of the low-sodium beef broth to start, adding up to the full 32 ounces if needed. (Rice blends vary between long grain white rice and wild rices; this will determine how much liquid is needed.)
  • Bring the rice to a boil, adding more liquid if it absorbs quickly. Boil on high for 5-8 minutes.
  • Reduce heat to medium-high and allow to simmer for about 25 minutes, stirring occasionally; watching the liquid.
  • Once the rice is nearly done, stir the meat and vegetables back in, thoroughly mixing it all together and allow the rice to finish cooking, 5-10 more minutes; stirring occasionally.
  • Once done, remove from heat, stir well, and serve immediately garnishing with the green onions if using them.
Branded image of the plated rice and sausage dish.

Easy and Delicious One Pot Rice Meals

You can never go wrong have several one pot rice meals like this Sausage Peppers and Rice Skillet in your dinner repertoire. Some recipes use already cooked or leftover rice, because who ever makes the right amount of rice?

Skillet of Sausage, Peppers, and Rice with a portion missing and a handmade wooden spoon.
Print Recipe
5 from 16 votes

Sausage, Peppers and Rice Skillet

If you're looking for a hearty and satisfying meal to serve your family, this Sausage, Peppers, and Rice Skillet is all you need.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: Sausage, Peppers and Rice Skillet
Servings: 6
Calories: 616kcal
Author: Ned Adams
Cost: $15

Equipment

  • 12" Cast Iron Skillet OR
  • 12" camp oven OR 6 qt. Dutch Oven

Ingredients

  • 2 tbsp olive oil
  • 3 bell peppers green, red and yellow; diced
  • 1 cup yellow onion diced
  • 3 cloves garlic minced or 1 tbsp granulated garlic
  • 6 smoked Italian sausage links sliced (up to 8 links)
  • 8⅔ ounces Rice-a-Roni long grain and wild rice uncooked; 2-4.3 pkgs; NO Seasoning Packet
  • 3 cups low sodium beef broth
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 3 green onions diced
US Standard – Metric

Instructions

Outdoor Camp Version

  • Heat coals in a charcoal chimney.
  • Once hot, place 12 coals on bottom (camp table, fire pit, etc).
  • Nestle camp oven on top of the coals.
  • Recipe construction (see below).
  • Cover with the camp oven lid.
  • Place heated coals over the entire lid.
  • Using a lid-lifter, stir occasionally and then replace the lid with coals.
  • Cook for 15-20 minutes or until the rice has absorbed the majority of the liquid and is cooked.
  • Once done, remove from coals, stir well, and serve immediately garnishing with the green onions if using them.

Indoor Stovetop Skillet or Dutch Oven Version

  • Heat the skillet or dutch oven over medium-high heat on the stovetop.
  • Recipe construction (see below).
  • Cook uncovered over medium-high heat, stirring frequently until most of the liquid has been absorbed; about 5 minutes.
  • Once the majority of liquid has been absorbed, reduce heat to low and simmer for 15-20 minutes or until the rice is done, stirring occasionally.
  • When rice has reached desired consistency, remove from heat, stir well, and serve immediately garnishing with the green onions if using them.

Recipe Construction

  • Add olive oil to the heated cast iron.
  • Add onion and bell peppers; mix together well.
  • Cook until they begin to soften, about 3 minutes. Stir in the garlic.
  • Add the sliced sausages to the vegetables, browning on both sides until cooked or heated through, about 5 minutes.
  • Stir in the rice, taking care to mix it thoroughly into the meat and veggies. DO NOT USE SEASONING PACKET FROM PACKAGE.
  • Sauté it all together for 2 minutes, constantly stirring it.
  • Pour in the beef broth. Stir well to pull up any stuck on bits at the bottom of the cast iron.
  • Season with the salt and pepper; adjusting to taste.
  • Reduce heat to low and simmer for 15-20 minutes, or until rice is tender.

Cooking Method Using Wild Rice Blend

  • Follow steps 1-3 in Recipe Construction directions above.
  • Transfer the meat and vegetables from the cast iron to a bowl and cover; set aside.
  • Return the cast iron to the heat, either the coals or stovetop.
  • If needed, add an additional 1/2 tablespoon of cooking oil.Add the rice and brown for 2 minutes over high heat.
  • Pour in 16 ounces of the low-sodium beef broth to start, adding up to the full 32 ounces if needed.
  • Bring the rice to a boil, adding more liquid if it absorbs quickly; boil on high for 5-8 minutes.
  • Reduce heat to medium-high and allow to simmer for about 25 minutes, stirring occasionally; watching the liquid.
  • Once the rice is nearly done, thoroughly stir the meat and vegetables back in and allow the rice to finish cooking, 5-10 more minutes; stirring occasionally.
  • Season to taste with salt and pepper.
  • Once done, remove from heat, stir well, and serve immediately garnishing with the green onions if using them.

Notes

Packaged wild rice blends vary in amounts of long grain white rice and wild rices; this will determine how much liquid is needed.
Nutritional Information is only a rough estimate as your individual products used may be different than those we used. Please consult an external nutritional calculator using your specific ingredients for a better indication of actual nutritional information.

Nutrition

Calories: 616kcal | Carbohydrates: 38g | Protein: 25g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Cholesterol: 85mg | Sodium: 1143mg | Potassium: 886mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1932IU | Vitamin C: 82mg | Calcium: 47mg | Iron: 3mg

Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Did you try this recipe?Leave me a comment and rating below or Tag @DutchOvenDaddy on Instagram to show us your photos!

/19 Comments/by
19 replies
  16. Brian Pope
    Brian Pope says:

    5 stars
    We made this recipe last night. It turned out wonderful. From the smell to the taste. Just amazing. My wife and I are just starting to Learn how to cook using Dutch Ovens. Thank you for sharing your recipe. We will be doing more.

    Reply

Trackbacks & Pingbacks

  1. One Pot Beef Stroganoff - Dutch Oven Daddy - Cast Iron Living says:
    December 22, 2022 at 9:28 pm

    […] can make our entire meal in one Dutch oven or skillet, because no one likes doing more dishes. Our Sausage, Peppers, and Rice Skillet and Italian Chicken in Gravy recipes are two more fantastic one pot/pan […]

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