Photo of Sausage and Pepper Casserole by WW

Sausage and Pepper Casserole

Smartpoints value per serving
Total Time
0 min
0 min
0 min
If you can’t find cubanel or Italian fry peppers at your supermarket, substitute 3 medium green bell peppers, stemmed, cored and cut into 1/2-inch strips.


canned Italian style stewed tomatoes

3 cup(s), Italian-style, with their juice

canned tomato paste

5 Tbsp, Italian-style

red wine vinegar

2 Tbsp

red pepper flakes

½ tsp, up to

cooking spray

1 spray(s)

uncooked turkey sausage(s)

1 pound(s), mild, Italian-style, cut into 6 equal pie

uncooked boneless skinless turkey breast

1 pound(s), cut into 6 equal pieces

cubanelle pepper(s)

1 pound(s), (5) stemmed, cored, cut into 1/2-inch wide strips

uncooked fennel bulb(s)

1 medium, trimmed and chopped


  1. Mix the tomatoes, tomato paste, vinegar and red pepper flakes in a 5- to 6-quart slow cooker until the tomato paste dissolves.
  2. Spray a large nonstick skillet with cooking spray and set over medium heat for a couple of minutes. Add the sausage and brown well, turning occasionally, about 5 minutes. Transfer to the slow cooker; turn to coat in the sauce.
  3. Stir in the turkey cutlet pieces, peppers and fennel. Cover and cook on low for 6 hours or until the sausage and turkey are cooked through. The dish can stay covered on the keep-warm setting for up to 3 hours. Serving size: 1 sausage piece, 1 piece of turkey breast and 1 cup vegetables and sauce.

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