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Saucy sausage, peppers, and potatoes

5
Points®
Total Time
52 min
Prep
14 min
Cook
38 min
Serves
6
Difficulty
Easy
This easy to prepare one-pot meal is super hearty and fully of rich flavors. The traditional pairing of sausage and peppers gets a stew-like quality when red skinned potatoes are added. The simple tomato sauce rounds the dish out and brings the saucy effect. The full meal is ready to serve in just under and hour making it ideal for a weeknight dinner. The six generous servings make it a strong contender for weekend meals when guests are included. Toss a quick mixed green salad to add some fresh crunch to the meal. Substitute some soy sausage patties for the turkey sausage to create a meatless feast even the pickiest eaters will enjoy.

Ingredients

Olive oil

2 tsp

Uncooked turkey sausage

1 pound(s), Italian variety, cut into 2-inch pieces

Green bell pepper

1 medium, seeded and cut into 1⁄2-inch-wide strips

Red bell pepper

1 medium, seeded and cut into 1⁄2-inch-wide strips

Red onion

1 medium, sliced

Garlic

2 clove(s), chopped

Uncooked red potato

¾ pound(s), peeled and cut into 1-inch cubes

Canned tomato sauce

15 oz

Water

½ cup(s)

Dried oregano

1 tsp

Instructions

  1. Heat 1 teaspoon of oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, turning occasionally, until browned, about 5 minutes. Transfer to a bowl and set side.
  2. Add the remaining 1 teaspoon oil to the same skillet, then add the green and red bell peppers, the onion, and garlic. Cook over medium heat, stirring occasionally, until the peppers and onion begin to soften, about 8 minutes.
  3. Return the sausage to the skillet. Add the potatoes, tomato sauce, water, and oregano; bring to a boil. Reduce the heat and simmer, covered, stirring occasionally, until the flavors are blended, the sausage is cooked through, and the vegetables are tender, about 25 minutes. Yields 1 1/3 cups per serving.

Notes

Leftovers? Try them spooned on a crusty roll to make a hot Italian hero. To save prep time, use frozen, sliced, tri-color bell peppers in place of the fresh bell peppers. You may need to cook them at a slightly higher temperature with the onion in order to cook away any liquid they give off.

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