Smoked Sausage with Peppers and Farro

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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.5 lbs Andouille Sausage, Pork, Smoked
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  2 Bell Pepper(238g)
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  1 Yellow Onion(110g)
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  15 oz Canned Diced Tomatoes
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  0.5 tsp Oregano, Dried
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  Freshly cracked pepper (10-15 cranks of a mill) ($0.03)
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  2 cup Farro
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  0 Parsley, Fresh(15g)

Instructions

1. 1Slice the smoked sausage into ¼-inch-thick medallions. Thinly slice the bell peppers and yellow onion. Set aside.
2. 2Heat the olive oil in a large skillet over medium-high heat. Add the sausage medallions and cook 5–7 minutes, stirring occasionally, until browned on both sides and the edges are caramelized. Transfer to a plate.
3. 3Add the sliced onion and bell peppers to the same skillet over medium heat and cook 6–8 minutes, stirring occasionally, until the onion is translucent and the peppers are softened and lightly caramelized at the edges.
4. 4Return the sausage to the skillet along with the can of diced tomatoes (with juices), dried oregano, and freshly cracked pepper. Stir to combine.
5. 5Add the cooked farro and stir well to incorporate all ingredients. Cook over medium heat 5–7 minutes, stirring occasionally, until the mixture is heated through and the tomatoes are bubbling gently at the edges.
6. 6If using parsley, stir in the chopped fresh parsley and remove from heat.
7. 7Divide the mixture evenly into 4 airtight meal-prep containers while hot, distributing the sausage, peppers, and farro evenly among them. Cool to room temperature before sealing and refrigerating for up to 4 days.