Linguiça com Pimentões Sausage Pepper Skillet

Slice the sausage into rounds about 1cm thick. Cut the bell peppers into strips, discarding seeds and membranes. Dice the tomatoes. Slice the onion. Mince the garlic. Have everything ready by the stove — this dish moves fast.

Heat the olive oil in a large skillet over medium-high heat. Add the sausage rounds in a single layer and let them sear undisturbed for 2-3 minutes until golden on the bottom. Flip and cook the other side until golden. The sausage will release its fat and the edges will start to crisp. Remove to a plate and set aside.

Reduce heat to medium. In the same skillet with the sausage fat, add the sliced onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent and beginning to caramelize at the edges.

Add the minced garlic and cook for 1 minute, stirring constantly, until fragrant and golden. Do not let it burn.

Add the sliced bell peppers to the skillet. Toss everything together and cook for 5-7 minutes, stirring occasionally, until the peppers soften but still have a nice bite. They should char slightly at the edges.

Return the browned sausage to the skillet. Add the diced tomatoes, salt, and black pepper. Stir everything together and let it simmer for 3-4 minutes, until the tomatoes break down slightly and the flavors meld together.

Taste and adjust salt if needed. Squeeze fresh lime juice over the top and give one final toss. Serve immediately in the skillet at the table with lime wedges on the side, alongside white rice if desired.