Turkey Sausage and Peppers

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.