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Friday, October 14 2011
Vitamin C-rich sweet peppers add low-carb flavor as well as volume to this slightly spicy dish. For more heat, use hot turkey Italian sausage links rather than mild.
SERVINGS: 6 (about 1-1/2-cup) servings

Nutrition Facts Per Serving:
Servings: 6 (about 1-1/2-cup) servings
Total Fat (g)11
Saturated Fat (g)3
Cholesterol (mg)50
Sodium (mg)691
Carbohydrate (g)11
Fiber (g)3
Protein (g)16
Diabetic Exchanges
Vegetables (d.e.)2
Medium-fat Meat (d.e.)2

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 
Posted by: Send a Meal AT 10:11 am   |  Permalink   |  0 Comments  |  Email

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