Sautéed Bell Pepper and Sausage Rice Bowl with Garlic Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A quick and flavorful rice bowl featuring sautéed bell peppers and sausage in a garlicky tomato sauce served over fluffy white rice. This italian-inspired rice & grains ready in about 40 minutes blends uncooked white rice, water, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup uncooked white rice
• 2 cups water
• 2 tbsp olive oil
• 8 oz Italian sausage, sliced into 1/2-inch rounds
• 1 medium green bell pepper, sliced into thin strips
• 1 medium red bell pepper, sliced into thin strips
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 cup canned diced tomatoes
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Step 1: Rinse 1 cup uncooked white rice under cold water until water runs clear. In a medium saucepan, combine rice and 2 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender.
2. Step 2: While rice cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 8 oz Italian sausage sliced into 1/2-inch rounds and sauté for 6-7 minutes until browned and cooked through. Remove sausage and set aside.
3. Step 3: In the same skillet, add 1 diced small yellow onion, 1 sliced green bell pepper, and 1 sliced red bell pepper. Cook for 5 minutes until tender-crisp.
4. Step 4: Add 3 minced garlic cloves, 1 cup canned diced tomatoes, 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Stir and simmer for 8 minutes until sauce thickens and flavors meld.
5. Step 5: Return cooked sausage to the skillet and stir in 1/4 cup chopped fresh basil leaves. Cook for 2 additional minutes until everything is heated through.
6. Step 6: Fluff cooked rice with a fork and divide into 4 bowls. Spoon the sausage and bell pepper tomato sauce over the rice and serve hot.