Sheet Pan Smoked Sausage Fajita Bowls

10 mins

20 mins

Portions: 4

Fajitas without the fuss. Smoky Polish Kielbasa, sizzling peppers and onions, and warm rice come together on one sheet pan for an easy, flavor-packed dinner. Load it up with your favorite toppings and call dinner handled.

Ingredients

1 package (13.5 ounces) Johnsonville Smoked Rope Sausage, sliced

Ingredient Swap

1 package (12 ounces) Johnsonville Smoked Beef Rope Sausage
1 bag (14 ounces) frozen sliced bell peppers and onions
2 tablespoons vegetable oil
1 packet fajita seasoning
3 cups cooked white rice

Ingredient Swap

2 packages (8.5 ounces each) microwave rice
½ cup salsa, for serving
Optional: Shredded Cheddar or Monterey Jack cheese, sour cream, avocado, cilantro, lime wedges

Directions

Preheat oven to 425°F. Line a large baking sheet with foil.
Add sliced sausage and frozen vegetables to the prepared sheet pan.
Drizzle with oil and sprinkle fajita seasoning evenly over the mixture. Toss to coat and spread into an even layer.
Roast for 15 to 20 minutes, stirring halfway through, until the vegetables are tender and the sausage is heated through and lightly browned. If desired, broil for 1 to 2 minutes to lightly char the peppers.
Divide rice among serving bowls. Top with the sausage and vegetable mixture and serve with salsa.