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Saturday, March 6, 2021

Taste-bud Journey: Sausage and Peppers Rice Bowl

During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for Sausage and Peppers Rice Bowl cooked in my Ninja 4-in-1 with Auto IQ number 13 Layered Bowl. With only few minor changes, I used the recipe directly from the provided Ninja cookbook.

In my effort to not waste food, I had bought some red, green, and yellow chopped bell peppers a few days prior and had forgotten about them in the fridge. So, I started to look through the Ninja cookbook to see if there were any recipes that called for bell peppers plus other ingredients I already had in either my freezer, my refrigerator, or my pantry. This recipe fit that criteria.

Conclusion: This recipe, by my wimpy-mouth standards, was one of the spiciest things I have ever made. By my 'brave-palette' younger brother's standards, he probably would have found this to be only somewhat spicy. To add a bit of crunch, I garnished the recipe with some pine nuts. The recipe was definitely within my tolerance zone; however, to neutralize the effects, I had a yummy dessert of some Chia Fruit Pudding that features plain yogurt as its major ingredient. That absolutely did the trick! 

FYI - This recipe makes four serving. I ate one, and I stored one in the refrigerator to have the following day. I also made another round of Chia Fruit Pudding to be ready at the end of that meal, as well. As for the other two servings, I stored them in the freezer for two future meals. 

The following day, to add a bit of creamy cheesiness and variety to the leftovers, I added some Mexican Cream. It made it a bit 'less hot;' plus, it was quite tasty, as well. 


In case you're interested, this is the link to the blog post on making Chia Fruit Pudding.

This link will open in a new window.

Taste-bud Journey: Safe way to prepare Chia Fruit Pudding or Parfait


  • 2 tbsp olive oil
  • 2 medium chopped & peeled onions

  • 2 bell peppers, chopped

  • 4 cloves garlic, minced (opt.)
  • 16 oz. smoked sausage, sliced

  • 1 1/2 cups uncooked jasmine rice
  • 3 cups chicken broth
  • 1.5 tsp sea salt
  • 1 tsp dried oregano (I substituted Rosemary as I was out of the other spice.)
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/4 tsp crushed red pepper
  • Pine Nuts (optional garnish)


  • Step 1: Set to STOVE TOP HIGH and preheat pot for 5 minutes.

  • Step 2: Heat oil in pot for 2 minutes. Then, add onions, bell peppers, and garlic cloves. Cook uncovered for 10 minutes, stirring occasionally.

  • Step 3: Add all remaining ingredients to pot. Stir to combine. Then, cover pot.

  • Step 4: Select Auto-IQ Layered Bowls: Recipe 13 and press the START/STOP button. It defaults to a cooking time of 25 minutes.

  • Step 5: Stir and serve. Garnish with pine nuts, if desired.

Please note: This is the leftovers I enjoyed the next day. I stirred in a good quantity of Mexican Cream and microwaved it for 2 minutes. Once again, I garnished it with a handful of pine nuts. Quite tasty!


Cooking Sites that have inspired me:

Books written by Debbie Dunn:

Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.

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