Italian Sausage with Sweet Peppers and Rice

1. Dice peppers. Peel and dice onion. Slice sausage. Open can of tomatoes but do not drain.

2. Choose a large sided skillet or Dutch oven with a lid. Heat over medium-high heat and add 1/3 of the olive oil.

3. Add sausage and brown, about 5 minutes, it doesn't need to be cooked through. Remove sausage and set aside.

4. Place remaining olive oil in skillet (feel free to reduce amount of oil if fat has rendered from the sausage) and add onions, peppers, and garlic.

5. Sauté until tender, about 8 minutes.

6. Add tomato paste, Italian seasoning, salt, pepper, pepper flakes, and diced tomatoes. Stir and let cook for 1 minute. Add rice and broth, stir.

7. Add sausage back to skillet, stir to thoroughly combine. Bring to a boil.

8. Place lid on skillet and turn down to simmer.

9. Cook 10-12 minutes, stirring halfway through to keep rice from sticking to bottom of pan. When done cooking, rice should be tender and sausage cooked through.

10. Turn heat off and give a good stir, scraping up bits off the bottom of the pan.

11. Remove from heat and let sit, with lid on, for 5 minutes. Rice will plump up more as it sits. Taste and adjust salt and pepper to liking.

12. Serve hot with nutritional yeast for topping.