2 T. olive oil
\n4 sweet red, green or yellow peppers (or combination), cored, seeded, cut in 1\/2-inch-thick slices
\n2 large onions, halved and cut crosswise into 1\/4-inch-thick slices
\n1 fennel bulb, trimmed, thinly sliced
\n5 large cloves garlic, finely chopped
\n2 tsp. dried oregano
\n1\/2 tsp. salt
\n1\/4 tsp. black pepper
\n6 sweet or hot Italian-style turkey sausage links (about 1 1\/4 lb.)
\n1 large tomato, seeded, chopped
\n3 C. hot cooked spaghetti<\/p>\n
Pour oil into large roasting pan or 13 x 9 x 2-inch baking pan. Place pan in oven while heating to 425\u00b0. Add peppers, onions, fennel, garlic, oregano, salt and pepper to hot pan; toss with oil. Bake in 425\u00b0 oven 15 minutes. Heat large nonstick skillet over medium-high heat. Prick sausages all over with fork. Add to skillet; brown all over, 5 to 10 minutes. Remove pan from oven. Reduce heat to 375\u00b0. Add tomato to pan. Put sausages on top). Bake in 375\u00b0 oven 30 minutes or until sausages are cooked. Serve over 1\/2 C. cooked spaghetti per serving.<\/p>\n
Yield: 6 servings
\nCalories: 342
\nFat: 11g
\nFiber: 5g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. olive oil 4 sweet red, green or yellow peppers (or combination), cored, seeded, cut in 1\/2-inch-thick slices 2 large onions, halved and cut crosswise into 1\/4-inch-thick slices 1 fennel bulb, trimmed, thinly sliced 5 large cloves garlic, finely chopped 2 tsp. dried oregano 1\/2 tsp. salt 1\/4 tsp. black pepper 6 sweet or hot Italian-style turkey sausage links (about 1 1\/4 lb.) 1 large tomato, seeded, chopped 3 C. hot cooked spaghetti Pour oil into large roasting pan…<\/p>\n