Tonight we had an easy but very tasty meal. Turkey Sausage and Peppers. Paula chose it from the January 2014 issue of Food Network magazine.

First, preheat the broiler. Pierce the sausages all over with a fork, arrange on a baking sheet and broil, turning halfway through, until they are golden brown, about 8 minutes (Note: they will not be fully cooked). Transfer to a cutting board and cut in half on the diagonal.

Next, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add 3 assorted (1 red, 1 yellow and 1 green) thinly sliced bell peppers, 1 thinly sliced fennel bulb and 1 thinly sliced onion and cook, stirring, until they soften slightly, 3 minutes. Add 1/2 teaspoon salt, 3 cloves minced garlic, 1 teaspoon of chopped fresh rosemary, 1/2 teaspoon red pepper flakes and 1/2 teaspoon of fennel seeds. Cook, stirring, 1 more minute.

Finally, stir in 1/2 cup water, 1 15-ounce can of diced tomatoes and chopped basil. Reduce the heat to medium, cover and cook until the vegetables are tender, 5 minutes. Uncover; add the sausages and cook for another 3 to 4 minutes. (Note: Add a splash of water if the sauce gets too thick.). Top with more basil if available.

Turkey Sausage and Peppers
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