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Italian Sausage And Peppers
This one-skillet meal is a hearty and savory main dish.
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
American, Italian
Servings:
4
servings
Author:
Easy Low Carb
Equipment
Skillet
Ingredients
4
links Italian sausages
sliced
1
tablespoon
olive oil
2
bell peppers
sliced
½
onion
sliced
14
ounces
diced tomatoes
with liquid
⅓
cup
tomato sauce
1
tablespoon
Italian seasoning
Instructions
Heat oil and cook sausages over medium-high heat for about 3-4 minutes on each side until browned. Set aside.
Add peppers and onion to the pan and cook until tender, about 4-5 minutes.
Stir in diced tomatoes, tomato sauce, Italian seasoning, and sausage.
Bring to a simmer and cook for 6-7 minutes or until heated and cooked through.
Notes
Slice bell peppers and sausage into equal-sized pieces so they cook equally.
Keep the casings on the sausages so they stay juicier.
Bring sausage to an internal temperature of 165˚F for safe consumption.
Refrigerate leftovers in a covered container for up to 1 week and freeze in zippered bags for up to 3 months.
Reheat leftovers in the microwave or on the stovetop.
Nutrition
Calories:
465
kcal
|
Carbohydrates:
12
g
|
Protein:
18
g
|
Fat:
39
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
19
g
|
Cholesterol:
85
mg
|
Sodium:
1061
mg
|
Potassium:
692
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
2089
IU
|
Vitamin C:
90
mg
|
Calcium:
81
mg
|
Iron:
3
mg