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Sausage and Peppers
Course 5-Ingredient Meal, Main Dish, One Dish Meals
Cuisine Canadian, Italian
Keyword Lower Carbohydrate Dish
Balance Factor -41
Prep Time 30 minutes
Cook Time 25 minutes
Serving Size
Servings
servings
Ingredients
Course 5-Ingredient Meal, Main Dish, One Dish Meals
Cuisine Canadian, Italian
Keyword Lower Carbohydrate Dish
Balance Factor -41
Prep Time 30 minutes
Cook Time 25 minutes
Serving Size
Servings
servings
Ingredients
Instructions
  1. Line an edged baking sheet with parchment paper. Arrange sausages side by side but not touching each other to allow the heat to surround the sausage. Broil sausages on High (475 F) and set timer for 7 minutes.
  2. Meanwhile, wash and trim peppers by cutting around the stem. Remove any loose seeds and cut the pepper in half through the bottom. Slice the pepper lengthwise with the flesh side up.
  3. When timer goes off, remove sausages from the oven and turn them over one at a time. Rearrange by putting the middle sausages to the outside and the outside sausages into the middle. This will ensure even broiling. Broil for 7 minutes more.
  4. In a large dutch oven or deep dish fry pan, add olive oil. Heat pan on med-high. When oil is hot but not smoking, add red peppers, gently spreading them around to cover the bottom of the pan.
  5. Peel onions by cutting across the top until almost through to the cutting board. Peel the onion skin down around the onion like you would a banana. Cut across the bottom of the onion to remove the skin. Slice onion into wedges from top to bottom. Add onions to peppers and saute together.
  6. When timer goes off again, remove sausages from the oven. Carefully pour any juices from the baking sheet into the pot with the peppers and onions. Stir well to coat peppers and onions and continue to saute.
  7. Turn the peppers onto their backs with their ends pointing up. You will need to put them side by side to prevent them from turning back onto their sides. Broil for 5-7 mins.
  8. When timer goes off, poke a meat thermometer through the end of the sausage into the middle. It should read 170 F or more. Using a fork and a sharp knife, slice sausages diagonally into bite-size pieces. Carefully pour sausage juices from baking sheet into the pot with the peppers and onions. Add the sausage pieces and stir well. Cover and simmer until most of the juices have been absorbed and the sausages are heated through. Enjoy!
Nutrition Facts
Sausage and Peppers
Amount Per Serving
Calories 381 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 10g 50%
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 56mg 19%
Sodium 1429mg 60%
Potassium 474mg 14%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Sugars 4g
Protein 20g 40%
Vitamin A 53%
Vitamin C 263%
Calcium 4%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.