Turkey Sausage and Peppers from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richar

Name: Turkey Sausage and Peppers from Lighter, Quicker, Better: Cooking for the Way We Eat Today by Richar
Ingredients: 2 teaspoons olive oil; 2 pounds Italian-style turkey sausage links; 3 red peppers, cored, seeded, and cut into long slivers, 1 inch wide at thickest point; 2 medium onions, coarsely chopped; 2 green peppers, cored, seeded, and cut into long slivers, 1 inch wide at thickest point; 5 garlic cloves, minced; ⅓ cup dry white wine; 2 cans (14½ or 16 ounces each) Italian-style plum tomatoes, with juice, or tomatoes in puree; Salt; ½ cup finely shredded fresh basil leaves or ¾ teaspoon dried basil and 3 tablespoons fresh parsley; Freshly ground black pepper

app.ckbk.com

By using turkey sausage in an old Italian-style recipe for pork sausage and peppers, we’ve slashed the fat and cholesterol. The flavor of this dish improves when it’s made in advance.

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Ingredients

2 teaspoons olive oil
2 pounds Italian-style turkey sausage links
3 red peppers, cored, seeded, and cut into long slivers, 1 inch wide at thickest point
2 medium onions, coarsely chopped
2 green peppers, cored, seeded, and cut into long slivers, 1 inch wide at thickest point
5 garlic cloves, minced
⅓ cup dry white wine
2 cans (14½ or 16 ounces each) Italian-style plum tomatoes, with juice, or tomatoes in puree
Salt
½ cup finely shredded fresh basil leaves or ¾ teaspoon dried basil and 3 tablespoons fresh parsley
Freshly ground black pepper