Sausage and Peppers is a real big hit with my family but when made with pork sausage it has a lot of fat not to mention my stove becomes a greasy mess. So I have been using turkey sausage which to me has just as much flavor but a lot less fat!
Sausage & Peppers
1 1/4 lbs. turkey sausage, cut into 1 inch pieces (I use Shady Brook Farms and there are 6 in the pkg)
2-3 yellow, orange, red or green peppers (I used orange and yellow), cut in 1 inch pieces
4 medium red potatoes cut into chunks
2 yellow squash sliced in 1/4 inch rounds
1 large onion, diced
7 cloves of garlic, minced
1 Tbsp. extra virgin olive oil
1-2 tbsp. garlic powder
2 tsp. chopped fresh rosemary
salt and pepper to taste
Add the oil to a large non stick Dutch oven and then add the potatoes. Add about 1 tbsp of the garlic powder, salt and pepper to the potatoes. Stir to combine and cook covered for about 20 minutes, stirring half way through. You want the potatoes to brown. When they are done remove from the pot and set aside.
At this point, preheat oven to 350 degrees. Spray the Dutch oven with a nice amount of cooking spray and add the sausages. Cook for about 15 minutes, stirring occasionally until nice and brown on the outside. They will not be cooked through at this point. Add the rest of the vegetables, minced garlic, rosemary and garlic powder. Stir to combine and cook for another 7 minutes or so until the onions and veggies start to soften a bit.
Add the potatoes back into the pot and mix with the other ingredients. Pour it all into a casserole dish and bake uncovered for 20 minutes until the sausages are totally cooked.