Description
A vibrant, 30-minute American-inspired skillet meal combining golden bell peppers, tender zucchini, plump corn, and smoky pork-free sausage. Finished with fresh cilantro and chili powder, this hearty dish balances bold flavor with easy customization and minimal cleanup.
Ingredients
1 large red bell pepper (diced)
1 large zucchini (thinly sliced and patted dry)
2 large ears of corn (kernels removed from cooked cobs)
12 oz cooked, pork-free sausage (e.g., turkey or plant-based)
1 tablespoon olive oil
½ teaspoon chili powder
¼ cup chopped fresh cilantro
Instructions
Heat olive oil in a cast-iron skillet over medium heat
Add diced red bell pepper and zucchini, sauté 5-7 minutes until slightly softened
Fold in cooked sausage, sprinkle chili powder, and cook 4-5 minutes to heat through
Incorporate corn kernels and cilantro, stir to coat and cook 2-3 minutes
Serve warm as-is or over rice/tortillas for a meal-prepped option
Notes
Substitute zucchini with eggplant, mushrooms, or yellow squash for alternative textures
Use plant-based sausage to make fully vegetarian-friendly
Freezes well for up to 2 months; reheats beautifully in a skillet or oven
Flavor intensifies when refrigerated overnight; portion into airtight containers for storage
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 4g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 2g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg