Sausage and Pepper Medley

By Elrond

  • 4 uncooked turkey Italian sausage links (about 1 pound)

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 4 medium red, green, and/or yellow sweet peppers, seeded and cut into thin strips

  • 1 large onion, thinly sliced and separated into rings

  • 1 14 1/2-ounce can no-salt-added diced tomatoes, undrained

  • 1 1/2 teaspoons dried Italian seasoning, crushed

  • 1/4 teaspoon crushed red pepper (optional)

  • 1/4 cup shredded Parmesan cheese (1 ounce)

  1. In a 12-inch nonstick skillet, cook sausage links over medium heat for 5 to 8 minutes or until browned, turning frequently. Reduce heat to medium-low. Cover and cook about 10 minutes more or until juices run clear. Transfer sausage links to a cutting board; thinly bias slice sausage links. Set aside.

  2. Add the olive oil to the same skillet. Increase heat to medium. Add the garlic and cook for 30 seconds. Add the sweet peppers and onion; cook about 5 minutes or until crisp tender, stirring occasionally.

  3. Add the sausage slices, undrained tomatoes, Italian seasoning, and, if desired, crushed red pepper to the skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Sprinkle with Parmesan cheese to serve. Makes 6 (about 1 1/2-cup) servings

Nutritional Facts

Calories 204
Total Fat 11 g
Saturated Fat 3 g
Cholesterol 50 mg
Sodium 691 mg
Carbohydrate 11 g
Fiber 3 g
Protein 16 g. Exchanges
Vegetable 2
Medium-Fat Meat 2.
Percent Daily Values are based on a 2
000 calorie diet

dinner italian parmesan tomatoes peppers sausage skillet carbs under 45g carbs under 30g dinner lunch brunch pork

8 replies

dietcherry 2011-06-06 22:50:41 -0500 Report

Thanks for sharing this Elrond! I love keilbasa but not much for Italian sausage; I might substitute keilbasa or even red hots instead. Thanks for sharing!

Elrond 2011-06-06 02:57:37 -0500 Report

The last few times I've cooked this, I changed it a little. My local stores sell Italian sausages in packages of 5 so that's what I use. And the stores sell 'stoplight peppers' in packages of red, yellow, and gold so I use those. I find it simpler to cut the peppers and onion into bite-sized chunks instead of strips and rings. This changes the proportions a little but the taste is still awesome.

Elrond 2010-01-28 00:26:10 -0600 Report

I found this in Diabetic Living and I haven't tried it yet but it sounds great.