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.
3 pounds red potatoes, quartered
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
How to Make It
Preheat oven to 375º.
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.
Great combination for a quick weeknight meal and easily reduced for just two people. I served with corn on the cob, and the serving size was just right, even for my husband who usually eats two CL servings. I used mostly some beautiful banana peppers from the farmer's market in addition to both red and gold bells. In fact, this dish is so good, I made it for lunch the next day with the rest of the sausage! One small change: add a pinch of sugar to the vinegar.
This was delicious! I used fresh rosemary and added some to the potatoes along with a little garlic. I don't know that I would make this for a special occasion but it will definitely be in rotation for our everyday meals.
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