Recipe Makeover Sausage and Peppers
0 WW blue points You can make this dish entirely on the stovetop or get it started on top and finish it in the oven. It comes together in a jiffy either way, but I tend to prefer to pop it in the oven so I can walk away for a few minutes.
Servings: 4
Calories:
Ingredients
- Nonstick spray
- 1 onion sliced
- 3 sweet peppers cored, seeded, and sliced
- 2 cloves garlic sliced
- 1 cup cherry tomatoes, halved
- ½ teaspoon fennel seed
- ½ teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes or to taste
- 1 pound ground turkey preferably 99% fat free
- 6-8 leaves fresh sage
- Rice potatoes, or bread, for serving, optional
- Mustard for serving, optional
- Coarse kosher salt and freshly ground black pepper
Instructions
- If finishing in the oven, heat the oven to 350°F. Heat a large skillet over medium-high heat. Spritz with nonstick cooking spray. Add onion and peppers. Season with salt and pepper. Cook, stirring occasionally until the vegetables have slightly softened, 3 to 5 minutes.
- Add the cherry tomatoes, garlic, fennel seed, pepper, smoked paprika, and red pepper flakes. Stir to combine. Add the turkey and using the side of a spoon, break it up into small bits. Stir to combine. Scatter in about half the sage leaves reserving the remainder for garnish.
- If finishing in the oven, transfer and cook until the meat reaches 160°F on an instant-read thermometer, about 15 minutes. Or, reduce the heat to simmer and cover. Cook, stirring occasionally until the meat reaches 160°F on an instant meat thermometer, 12 to 15 minutes. Taste and adjust for seasoning with salt and pepper. Top with remaining sage leaves. Serve immediately with carb of choice or solo, but don’t forget the mustard!