one skillet meal prep sausage and peppers (vegan friendly)
Big Sur training approaches for J and I, and I have premonitions of utmost laziness when it comes to daily lunches. The midday meal is typically my least favorite – I love cooking, but whipping up two elaborate meals seems rather daunting at times. Those feelings will likely worsen as the mileage kicks up, fatigue slithers in, and time becomes more precious.
I’ve prepared sausage and peppers at least four times this year. It’s a formula to which I’ll always return. Takes no time at all, just a bit of chopping and a dash of this and that. An inexpensive, filling meal you can stretch multiple days. I used both a meat sausage and a plant-based version: both types work beautifully, so vegans and vegetarians can breathe a sigh of relief. This recipe is for you, too. I’ve a few good brands of meatless sausage in my rotation, but I love Trader Joe’s and Field Roast best. Hell, you could even make your own. I’ve done so before and, though time-consuming, it isn’t too hard – most of the prep is hands off. Go for it, if you’re ambitious. If not, take my path and head to the store for your fixings.
Ingredients
- 2 tbsp olive oil
- 1 package chicken sausage OR vegan/vegetarian sausage, sliced into rounds
- 4 large bell peppers, various colors, sliced fajita-style
- 1 white or yellow onion, sliced fajita-style
- 1 tbsp dried oregano
- 2 tsp dried fennel
- 1 tbsp dried basil
- kosher salt and pepper, to taste
- 4 cloves garlic, minced (~1 tbsp)
- 1 14-oz can diced tomatoes
- rice, quinoa, or pasta, to serve
Instructions
- If preparing a grain, do so according to package directions. Portion about 1/2 cup of prepared grains into compartmented meal prep containers or tupperware.
- Heat one tablespoon of olive oil in a large skillet over medium heat. Brown sausage of choice according to package directions, usually 5-8 minutes. Remove sausage from heat and set aside.
- Add a second tablespoon of oil to the pan and swirl to coat. Toss peppers and onion into pan. Toss frequently with tongs until softened, about 5 minutes. Add oregano, fennel, basil, salt, and pepper; toss to combine. Add garlic and cook until fragrant, about one minute.
- Pour diced tomatoes into pan and bring to a gentle boil. Reduce heat to a simmer and cook until the sauce thickens, about 5 minutes. Taste for seasonings and add more as desired.
- Portion peppers and sausage into 4-6 containers. Garnish with fresh basil, if desired. Store in fridge for meals throughout the week, but keep no longer than four days. Put any remaining portions in the freezer for up to a month.
