Sausage and Peppers
Sausage and Peppers tastes wonderful served as a sub on a toasted, crunchy roll, or over your favorite pasta.
INGREDIENTS | SERVES 4–5
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 4 large leaves fresh basil, minced
- 1 (15-ounce) can diced tomatoes, drained
- 1½ pounds sweet (or hot) Italian sausage links, diagonally sliced
- 1 large green bell pepper, sliced
- 1 large red bell pepper, sliced
- 1 large yellow bell pepper, sliced
- 2 large sweet onions, thinly sliced
Add 2 tablespoons olive oil, garlic, salt, and pepper to hot skillet. Sauté garlic 1–2 minutes until it becomes golden brown.
Add basil and tomatoes. Cook over medium-high heat stirring for about 5 minutes. Transfer everything from skillet to a bowl and allow to cool.
In the same skillet, brown sausage over medium-high heat for about 5 minutes. Remove sausage from skillet and set aside to cool.
Add 2 tablespoons olive oil to skillet, and cook peppers and onions 5–10 minutes over medium-high heat until the vegetables are tender. Set aside to cool.
Put all parts of the meal into a freezer bag: the tomatoes, sausage, peppers, and onions. Freeze.
Defrost sausage and peppers in refrigerator for 24 hours. Put into a skillet, cover, and simmer for approximately 15 minutes until the sausage is fully cooked.
Calories: 604 | Fat: 49g | Protein: 26g | Sodium: 1135mg | Carbohydrates: 13g | Fiber: 2.5g