Turkey Sausage And Peppers Recipes

TURKEY POLISH SAUSAGE AND PEPPERS

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the red and yellow bell peppers, mushrooms, zucchini, onion and garlic, and stir to cook evenly. Season with steak seasoning and onion powder. Cover, and cook for about 10 minutes.
• Add the sausage to the skillet, and cook, stirring occasionally, for another 10 minutes. Just before serving, add a splash of balsamic vinegar, and sprinkle liberally with Parmesan cheese.

TURKEY SAUSAGE & PEPPERS

Steps:

• Heat one tablespoon of olive oil in a pan on high. Pat the sausages dry and brown on all sides. Remove from pan and set aside.
• Add the second tablespoon of oilve oil to the same pan and saute the peppers and onions until tender. I prefer to keep the peppers slightly crisp.
• Add the pasta sauce, vinegar and water to the vegetables and saute for a minute or two.
• Add the sausages back to the pan. I like to slice them into bite-sized pieces, but you can certainly keep them whole.
• Stir everything together and season with salt and pepper.

TURKEY SAUSAGE, PEPPER AND ONION SKILLET

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add sausage; cook 8 to 10 minutes or until no longer pink and completely cooked (at least 165°F). Using slotted spoon, transfer to plate, and keep warm.
• Reduce heat to medium; add onions and peppers to drippings. Cook 8 to 10 minutes, stirring occasionally, until tender. Stir in garlic and seasoning; cook 30 to 60 seconds or until garlic is fragrant.
• Stir in tomatoes and sausage; heat to simmering, stirring occasionally. Reduce heat; cook uncovered 8 to 10 minutes or until completely heated through.
• Garnish with fresh basil and Parmesan cheese.

STUFFED PEPPERS WITH TURKEY ITALIAN SAUSAGE, GROUND BEEF, AND MOZZARELLA

Steps:

• Preheat oven to 375 degrees F. Slice the tops off the peppers and set aside. Clean out the seeds from the peppers and trim the bottoms as needed so they will stand upright. Remove the stems from the pepper tops and dice the rest. Heat a skillet over medium heat. Add the ground beef and turkey sausage to the skillet and cook until the meat is no longer pink. Drain off the fat and set aside. Add a little olive oil to the pan and heat over medium heat. Add the diced bell pepper and onions. Saute for 3-4 minutes or until they are just starting to soften. Add the ground beef and sausage to the skillet along with the tomato sauce. Turn off the heat and stir to combine. Let cool then stir in the the mozzarella and parmesan. Add salt and pepper to taste. Add the peppers, cut side up, to a greased baking dish that is just large enough to hold them all upright. Evenly distribute the filling among the peppers, packing it in lightly, until it is all used. Cover the pan with foil and place in the oven. Bake at 375 degrees F for 30 minutes. Remove the foil and bake 20 minutes longer or until the cheese is melted and the peppers are soft.

TURKEY SAUSAGE AND PEPPER SKILLET

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook turkey sausages until they begin to brown and firm up, 3 to 4 minutes per side. Remove to a cutting board and let cool slightly before cutting into 1/2-inch-thick diagonal slices; they will not be completely cooked at this point.
• Heat remaining 1 tablespoon oil in the same skillet over high heat. Quickly stir-fry onion until it begins to brown, about 1 minute. Add peppers and continue cooking over high heat, stirring constantly, until peppers begin to brown, 2 to 3 minutes. Do not overcrowd the skillet in order to get a nice char on the vegetables. Mix in garlic and cook for 1 minute.
• Return sausage, and any accumulated juices, to the skillet. Season with crushed red pepper, salt and pepper and reduce heat to medium. Stir to combine and continue cooking until sausage is no longer pink in the center, about 2 minutes more.

LINGUINE WITH TURKEY SAUSAGE AND PEPPERS

Steps:

• Cook linguine. Drain, reserving 1 1/2 cups pasta water; return pasta to pot.
• Meanwhile, cook sausage and 2 tablespoons water in a large covered nonstick skillet over medium until fat renders, 5 minutes. Uncover; raise heat to medium-high. Brown sausage, breaking it up with a spoon, 7 minutes.
• Add garlic, bell peppers, and 1/4 cup reserved pasta water; cook until peppers soften, 6 minutes. Add 3/4 cup pasta water and butter; swirl to combine.
• Transfer to pot. Add arugula; season with salt and pepper. Toss; add more pasta water as desired. Serve.

SAUSAGE, PEPPERS AND ONIONS

Steps:

• Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
• Keeping the pan over medium heat, add the peppers, onions, salt, and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil, and garlic and cook 2 more minutes.
• Add the tomato paste and stir. Add the Marsala wine, tomatoes, and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.
• Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.
• Serve in bowls. Or, if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

TURKEY SAUSAGE WITH PEPPERS AND ONIONS

Steps:

• Preheat oven to 400 degrees. Gently toss peppers, onions, garlic, oregano, oil, and sausages in a large bowl. Transfer to an 11-by-17-inch rimmed baking sheet. Bake, gently tossing about halfway through, until sausages are cooked through and vegetables are tender, 50 to 55 minutes.

TURKEY SAUSAGE AND PEPPERS

Steps:

• In a skillet cook the sausage in 1/2 cup of the water, covered, over moderate heat for 20 minutes and add the onion, the fennel, and the bell peppers. Increase the heat to moderately high, sauté the mixture, uncovered, stirring frequently and adding more water if necessary to keep the mixture from sticking, for 20 minutes, or until the vegetables are tender, and sprinkle it with the scallions.

TURKEY SAUSAGE AND BELL PEPPERS WEIGHT WATCHERS STYLE

Steps:

• Spray large skillet with Pam cooking spray and heat skillet.
• Add sausage and stir frequently until no longer pink 5-6 minutes.
• Add bell peppers,onion,broth, garlic, pepper flakes and oregano. Saute all together for 5 minutes or until liquid evaporates.
• Reduce heat and simmer covered 5 minutes more.

TURKEY SAUSAGE AND PEPPERS

Steps:

• 1. Take a large non-stick skillet pan and coat with non-stick spray. Turn heat to medium setting. Put whole sausages in the skillet until browned on all sides. Remove and set aside. Drain pan.
• 2. Spray pan generously with non-stick spray and place onions in pan with salt and pepper to taste. Sauté on medium heat for 5 minutes. Place pepper slices in pan with onions and sauté for 5 more minutes.
• 3. While peppers and onions are cooking, slice the sausage into 3/4 inch thick slices. Add the sausage slices to the pan with the onion and pepper mixture.
• 4. Then add the can of crushed tomatoes, the Italian seasonings and crushed red pepper flakes. Simmer over a low flame for 20 minutes. Serve the sausage and peppers over a cup of brown rice and a side green salad with a fat-free dressing.

TURKEY SAUSAGE AND PEPPERS

Steps:

• Preheat the broiler. Pierce the sausages all over with a fork, arrange on a baking sheet and broil, turning halfway through, until golden brown, about 8 minutes (they will not be fully cooked). Transfer to a cutting board and cut in half on the diagonal.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the bell peppers, fennel and onion and cook, stirring, until they soften slightly, 3 minutes. Add 1/2 teaspoon salt, the garlic, rosemary, red pepper flakes and fennel seeds. Cook, stirring, 1 more minute.
• Stir in 1/2 cup water, the tomatoes and basil. Reduce the heat to medium; cover and cook until the vegetables are tender, 5 minutes. Uncover; add the sausages and cook through, 3 to 4 minutes. (Add a splash of water if the sauce gets too thick.) Top with more basil.