Sausages and Peppers

6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"When the weather turns hot, I start looking for dinner menus that add the least amount of heat to my kitchen possible. This one came about because I wanted to try a new seasoning blend and had found bell peppers on sale for ridiculously cheap. I vary it depending on what I have, sometimes leaving out the asparagus, or varying the colour combination of the peppers. You can use a sweet onion other than Vidalia if they're not in season, but it's really better with them."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (213 g)
  • Calories 301.9
  • Total Fat - 24.4 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 43.9 mg
  • Sodium - 699.7 mg
  • Total Carbohydrate - 10.4 g
  • Dietary Fiber - 3.6 g
  • Sugars - 3.2 g
  • Protein - 11.4 g
  • Calcium - 38.3 mg
  • Iron - 1.8 mg
  • Vitamin C - 59.5 mg
  • Thiamin - 0.3 mg

Step 1

Heat oil in a large skillet over medium heat; add onion and asparagus and cook, stirring occasionally, 5 minutes.

Step 2

Add remaining vegetables to skillet and cook, covered, 5 more minutes, stirring occasionally.

Step 3

Add sausage and seasonings; cover and cook an additional 5-10 minutes, until vegetables are crisp-tender and sausage is heated through.

Tips & Variations


No special items needed.

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