Becky Luigart-Stayner; Cindy Barr
Yield
6 servings (serving size: 1 sausage link, 1/3 cup bell pepper mixture, and about 1 cup potato)

Use a variety of bell peppers--red, yellow, and orange--for visual appeal. Crushed red and ground black round out the peppers of the recipe's title.

How to Make It

Step 1

Preheat oven to 375º.

Step 2

Arrange the potatoes in a single layer in a roasting pan coated with cooking spray. Drizzle with 1 teaspoon oil, and sprinkle with 1/2 teaspoon salt and black pepper. Toss to coat. Bake at 375º for 40 minutes or until tender, turning occasionally.

Step 3

While potatoes cook, heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Pierce the sausage casings several times with a fork. Add sausages to pan; cook 5 minutes or until lightly brown. Remove sausages from pan.

Step 4

Heat 2 teaspoons oil in pan. Add bell peppers; sauté 5 minutes or until tender. Add garlic; sauté 1 minute. Stir in 1/4 teaspoon of salt, vinegar, rosemary, and crushed red pepper. Return sausages to pan; cover and cook over medium-low heat 15 minutes or until the sausages are done.

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