Italian Turkey Sausage with Three Peppers

Becky Luigart-Stayner; Cindy Barr

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.

Yield: 6 servings (serving size: 1 sausage link, 1/3 cup bell pepper mixture, and about 1 cup potato)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 30%
  • Fat: 12.1g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 3g
  • Protein: 21.3g
  • Carbohydrate: 41.2g
  • Fiber: 5.2g
  • Cholesterol: 78mg
  • Iron: 2.1mg
  • Sodium: 861mg
  • Calcium: 35mg

Ingredients

  • 3 pounds red potatoes, quartered
  • Cooking spray
  • 4 teaspoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 6 hot Italian turkey sausages (about 1 [19 1/2-ounce] package)
  • 3 bell peppers, cut into 1/2-inch strips
  • 2 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon crushed red pepper

Preparation

  1. Preheat oven to 375º.
  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.
  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.
  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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