Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 3

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.

Rick Rodgers
Recipe by Cooking Light November 2004

Gallery

Becky Luigart-Stayner; Cindy Barr

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375º.

    Advertisement
  • 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.

  • 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.

  • 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.

Nutrition Facts

358 calories; calories from fat 30%; fat 12.1g; saturated fat 3.1g; mono fat 5.6g; poly fat 3g; protein 21.3g; carbohydrates 41.2g; fiber 5.2g; cholesterol 78mg; iron 2.1mg; sodium 861mg; calcium 35mg.
Advertisement
Advertisement