Turkey Sausage and Peppers

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 1/4 pounds lean Italian turkey sausage
  • 2 tablespoons extra-virgin olive oil
  • 3 assorted bell peppers, thinly sliced
  • 1 bulb fennel, trimmed and chopped
  • 1 large onion, cut into wedges
  • Kosher salt
  • 3 cloves garlic, minced
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon fennel seeds (optional)
  • 1 15 -ounce can no-salt-added diced tomatoes
  • 12 basil leaves, chopped, plus more for topping
Directions

Preheat the broiler. Pierce the sausages all over with a fork, arrange on a baking sheet and broil, turning halfway through, until golden brown, about 8 minutes (they will not be fully cooked). Transfer to a cutting board and cut in half on the diagonal.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, fennel and onion and cook, stirring, until they soften slightly, 3 minutes. Add 1/2 teaspoon salt, the garlic, rosemary, red pepper flakes and fennel seeds. Cook, stirring, 1 more minute.

Stir in 1/2 cup water, the tomatoes and basil. Reduce the heat to medium; cover and cook until the vegetables are tender, 5 minutes. Uncover; add the sausages and cook through, 3 to 4 minutes. (Add a splash of water if the sauce gets too thick.) Top with more basil.

Per serving: Calories 388; Fat 23 g (Saturated 1 g); Cholesterol 84 mg; Sodium 1,224 mg; Carbohydrate 21 g; Fiber 5 g; Protein 27 g

Photograph by Justin Walker


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