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A mild spicy blend of beef sausages and bell peppers in a rich tomato sauce.
Servings: 5
  • 1 tablespoon Olive Oil
  • 16 beef chipotle sausages (cut into small pieces)
  • 2 small shallot onions (diced)
  • 50 g of butter (roughly chopped)
  • 1 tablespoon each of dried parsley, chives and oregano
  • 1 teaspoon of minced garlic
  • 2 medium bell peppers (capsicums) preferably 1 red and 1 green cut into thin slices
  • 1 tin (400 g) diced tomatoes
  • 1 c water
  • 1 cup arborio rice (I use basmati rice sometimes too works just as good)
  • salt and pepper to taste
  1. 1) Heat sauté pan over medium heat, add 1 tablespoon of olive oil, let it heat up a few seconds and then add the cut up sausages, stir fry until they start browning.
  2. 2) Add the chopped onion and stir fry together with sausages in pan until the onions start to go clear. (Lower the heat if you need too).
  3. 3) Add butter, herbs and garlic. Stir through the sausages  until the butter is melted and everything is stirred through.
  4. 4) Add the peppers and stir fry until just soft. Add can diced tomatoes and 1 cup of water.
  5. 5) stir through and then lower the heat to low and let simmer with lid on for about 15 minutes. Make sure to stir every few minutes to avoid mixture sticking.
  6. 6) Check water/sauce level, if the sauce is starting to be absorbed add another cup of water and let boil a few seconds. Add the rice and stir through. Put the lid back in and let simmer for a further 15 minutes. Check it constantly and stir occasionally.
  7. 7) once the rice is cook through. Serve warm with some Italian bread.
  • If you have left overs you can store them in containers and use for lunch or dinner. (Can be frozen and heated up in the microwave)