Smoked Sausage with Peppers and Farro

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  Olive oil(15g)

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

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  Andouille Sausage, Pork, Smoked(227g)
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  Bell Pepper
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  Yellow Onion
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  Canned Diced Tomatoes(425g)
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  Oregano, Dried(3g)
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  Freshly cracked pepper (10-15 cranks of a mill) ($0.03)
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  Farro(480g)
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  Parsley, Fresh

Instructions

1. 1Slice the andouille sausage into ¼-inch-thick medallions and thinly slice the bell pepper and onion.
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. Transfer to a plate.
3. 3Add the sliced onion and bell pepper to the same skillet and cook 6–8 minutes over medium heat, stirring occasionally, until the onion becomes translucent and the peppers soften.
4. 4Return the sausage to the skillet along with the canned diced tomatoes (with juices), dried oregano, and the cooked farro. Stir to combine.
5. 5Cook over medium heat 5–7 minutes, stirring occasionally, until the mixture is heated through and the flavors meld. The dish is ready when the farro is warm and tomatoes are bubbling gently at the edges.
6. 6Taste and adjust seasoning with salt and pepper as needed.
7. 7Divide the mixture evenly into 4 airtight containers while hot. Top each portion with fresh chopped parsley.
8. 8Cool to room temperature before sealing and refrigerating for up to 4 days, or freeze for up to 3 months.