1/4 C. olive oil

2 lb. fresh turkey sausage (about 8 links), cut in 1/2

1 medium red onion, quartered and separated

1 red bell pepper, cored, seeded, and cut into 1- inch-wide strips

1 green bell pepper, cored, seeded, and cut into 1-inch-wide strips

1 yellow bell pepper, cored, seeded, and cut into 1- inch-wide strips

1 pound green beans, ends trimmed and halved

1 (14-ounce) can no-sugar-added diced tomatoes

3 cloves garlic, chopped

2 T. chopped basil leaves, plus some for garnish

1 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

1/4 tsp. freshly ground black pepper

8 ounces button mushrooms

4 marinated hot cherry peppers, optional

Shaved Parmesan, for garnish

Equipment: oval gratin dish

 

Preheat oven to 375 degrees F. Heat 2 T. of oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. (Don’t fully cook the sausage, as it will be finished in the oven.) Drain the fat from the skillet. Meanwhile, heat the remaining 2 T. oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring, until tender, about 2 minutes. Add in the remaining ingredients except for the mushrooms, cherry peppers, and Parmesan and cook, stirring occasionally, for another 3 minutes.  Combine the sausage, vegetable mixture, mushrooms, and cherry peppers in the gratin dish. Bake uncovered

 

Yield: 8 servings

Calories: 417

Fat: 37g

Fiber: 4g