Unstuffed Anaheim Peppers Sausage Skillet

If your garden is bursting with peppers, like ours, this recipe is a fantastic way to use five Anaheim peppers. If you don't have Anaheim peppers, you can easily swap them for bell peppers, poblano peppers, or Hatch peppers. This recipe also calls for one cup of your favorite salsa, whether it's hot, mild, or in between, it's up to you! Enjoy!

In a large skillet, add 2 tablespoons of olive oil on medium heat. Add chopped onion and sauté until softened, 4-5 minutes. Add rice to the skillet, cooking until light golden brown, stirring frequently.

Add 2 cups of chicken broth and 1 cup of salsa to the skillet and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes, stirring occasionally, until the liquid is absorbed and the rice is tender and cooked through. If you would like a salsa recommendation, my husband and I really enjoy HERDEZ Taquera Salsa authentic Mexican street-style.

While the rice cooks, heat another medium skillet over medium heat with 1 tablespoon of olive oil. Add all 5 seeded and diced peppers to the hot skillet and sauté for 4-5 minutes, or until softened.

Add the Italian sausage to the skillet with the peppers, cooking until it is no longer pink. Drain off any grease.

Add 2 teaspoons of Italian seasoning to the meat mixture, stirring until combined.

Add the meat mixture to the rice, stirring again until combined. Salt and pepper to taste. Remove from heat and serve.

Top with pepper Jack and cheddar cheese and serve with a dollop of sour cream. Enjoy!