Italian Turkey Sausage with Three Peppers

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.

Yield: 6 servings (serving size: 1 sausage link, 1/3 cup bell pepper mixture, and about 1 cup potato)

Ingredients

• 3  pounds  red potatoes, quartered
• Cooking spray
• 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

Preparation

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.

Nutritional Information

Calories:

358 (30% from fat)

Fat:

12.1g (sat 3.1g,mono 5.6g,poly 3g)

Protein:

21.3g

Carbohydrate:

41.2g

Fiber:

5.2g

Cholesterol:

78mg

Iron:

2.1mg

Sodium:

861mg

Calcium:

35mg