Chicken Sausage With Peppers
This basic recipe is easy and delicious, but the best part is how versatile it is: Serve it over rice or pasta, put it in buns, or just eat it plain!
- Sausage & Pepper Mixture
- 1 onion
- 3 bell peppers in different colors
- 2 medium zucchini
- 4 links precooked chicken sausage
- 2 tbsp (30 mL) olive oil
- 1 can (8 oz. or 213 mL) tomato sauce
- ½ tsp (2 mL) dried oregano
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) red pepper flakes
- 1 garlic clove, pressed
- Optional: fresh chopped parsley, mozzarella cheese
Slice the onion with the Simple Slicer on the No. 3 setting. Place the slices into a large bowl.
Preheat the Nonstick Double Burner Grill over medium-high heat for 3–5 minutes.
Use the Quick Slice to slice the zucchini and chicken sausage. Add the zucchini and oil to the bowl and toss to coat.
Add the vegetables to the pan. Cook for 6–8 minutes, turning occasionally, until the vegetables soften and grill marks appear.
Combine all the sauce ingredients in the 1 qt. (1-L) Micro-Cooker®. Microwave, covered, on HIGH, for 1–2 minutes or until hot.
Push the vegetables to one side of the pan. Add the sausage and cook for 3 minutes, turning occasionally, until grill marks appear.
Combine the sausage, pepper mixture, and sauce in the Large Serving Bowl (see cook’s tip). If desired, top with parsley and mozzarella cheese.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 260, Total Fat 15 g, Saturated Fat 3 g, Cholesterol 65 mg, Sodium 900 mg, Carbohydrate 15 g, Fiber 5 g, Sugars 8 g, Protein 19 g