Name: Sausage and pepper skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 1 tsp extra virgin olive oil; 3/4 tsp salt; 1/4 tsp black pepper; 7 oz turkey sausage, sliced into 1/2-inch rounds; 1/2 red bell pepper, sliced; 1/3 cup yellow onion, sliced; 2 cloves garlic, minced; 1 1/2 tsp dried basil; 1 1/2 tbsp fresh parsley, chopped; 3/4 tsp red wine vinegar

Nutrition

Per serving

500 calories

Protein: 42g; 34% of calories
Carbs: 35g; 28% of calories
Fat: 21g; 38% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On an oven-safe skillet, toss the potatoes with two-thirds of the olive oil, half the salt, and half the black pepper. Roast for 20 minutes until golden and tender.
Use an oven mitt to handle the hot skillet for the rest of the cooking. Transfer the potatoes to a plate. Place the skillet on the stove over medium-high heat with the remaining oil. Add the sausage and cook for 4 minutes, flip, and cook for 2 minutes more until browned and cooked through. Done when browned and no pink in the center, 165°F.
Add the bell pepper and onion to the skillet. Cook for 5 minutes, stirring often, until the vegetables are softened. Stir in the garlic, dried basil, the remaining salt and pepper, and the vinegar. Cook for 1 minute more until fragrant.
Return the roasted potatoes to the skillet. Toss with the sausage and peppers to warm through for 1 minute. Garnish with fresh parsley.

Nutrition

Ingredients

Instructions

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