Sausage and pepper stew
3
Points®
Total time: 0 min • Prep: 0 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
This Italian-inspired slow-cooker dish is super simple and packed with flavor. Ready to cook in about 15 minutes, you can easily prepare your ingredients in the pot of the slow cooker at night then switch it on before heading out for work the following morning. Hot and ready-to-serve, this stew is terrific over brown rice to soak up the delicious juices. Add a side of wilted spinach for a heartier meal. If you cannot find cubanel or Italian fry peppers at your local supermarket, substitute 3 medium green bell peppers, stemmed, cored and cut into 1/2-inch strips. Add a kick with a spicier turkey sausage.
Ingredients
Canned Italian style stewed tomatoes
3 cup(s), Italian-style, with their juice
Cubanelle pepper
5 medium, stemmed, cored, cut into 1/2-inch wide strips
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
1 pound(s), mild, Italian-style, cut into 6 equal pieces
Uncooked boneless skinless turkey breast
1 pound(s), cut into 6 equal pieces
Uncooked fennel bulb
1 medium, trimmed and chopped
Instructions
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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