One of my favorite go-to recipes is my father’s recipe for Sausage and Peppers. However, while he may just grab whatever sausage he sees, I try to use chicken or turkey sausage – as minimally processed as possible. I use organic peppers and add mushrooms for an extra veggie kick. I made this last Sunday night and it really didn’t take much time. If you’ve got picky kids, you can pull the sausage out of the sauce and wipe the sauce off of it to serve with pasta (my daughter requests that) or pull the peppers out and let them have sauce with sausage and mushrooms (my oldest son requests that) OR just serve the plain pasta or rice with fresh veggies (which is what my youngest son requests).
For the sauce, I added 3 jars of marinara sauce, one 15 oz can of diced tomatoes, and one cube of garlic.
Sausage and Peppers:
I usually buy uncooked sausage, but I picked up cooked chicken sausage from Trader Joe’s.
I usually brown the (uncooked) sausage in the oven. With this fully cooked sausage, I toasted it up in the oven for 15 minutes at 350 degrees. Then I sliced it up and added it to my sauce.
Serve over whole grain pasta or brown rice.
Chicken Sausage and Peppers
- 1 1/2 lbs Chicken or turkey sausage
- 3 Jars of Marinara Sauce
- 1 can 15 oz Diced Tomatoes
- 1 Cube of frozen Garlic
- 3 Organic Peppers either green, orange, red, or yellow are fine
- Optional: mushrooms
- Add sauce, diced tomatoes, and garlic in a stockpot and put on a low heat.
- Cook 20 - 25 minutes.
- While sauce is simmering, bake sausage at 350 degrees for 15 minutes. If sausage is uncooked, bake for 40 minutes (or until done).
- Slice up peppers, add in while sauce is simmering. Add in mushrooms (optional).
- Serve over rice or pasta.
- This should feed a family of 4 for 2-3 nights.