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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 420.7
  • Total Fat: 24.1 g
  • Cholesterol: 54.4 mg
  • Sodium: 1,269.8 mg
  • Total Carbs: 33.7 g
  • Dietary Fiber: 5.3 g
  • Protein: 15.1 g

View full nutritional breakdown of Italian Sausage and Peppers calories by ingredient
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Italian Sausage and Peppers

Submitted by: TOBICAE

Introduction

Yummy classic taste, diet-friendly! Yummy classic taste, diet-friendly!
Number of Servings: 4

Ingredients

    3 italian sausage links (5 per lb.)
    1 jar Ragu Light pasta sauce
    1 green pepper, sliced or chopped (preference)
    1 bell pepper, sliced or chopped (nutrition info includes yellow, red and orange work well too)
    1 shallot (or onion), sliced or chopped
    4 garlic cloves, sliced or minced
    2 tbsp (optional) Land 'o' Lakes spreadable butter (you can replace with less or with olive/canola oil)
    italian seasoning

Directions

Cook italian sausages either by broiling or boiling. Slice and set aside. Heat a medium saucepan (preferably non-stick) over medium-high heat. Add butter or oil. Saute peppers and onions/shallots for about 3 minutes until brightly colored. Add garlic and saute for another minute. Add sausage and heat through. Add pasta sauce and italian seasoning, bring to a low boil, then serve over bread, rice, or potatoes (not incl. in nutrition info).
Serves 4-6

Number of Servings: 4

Recipe submitted by SparkPeople user MRSQRIIST.






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Member Ratings For This Recipe


  • Very Good
    1 of 1 people found this review helpful
    Thanks for this. I was told to bring this dish to a family event and was looking for a "healthy" way to make it.! Yum! - 2/24/10

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  • This was DELICIOUS!!!!!!! I added some stewed tomatoes and used hot italian turkey sausage. So Yummy!! - 4/21/11

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  • very good switched it to chicken sausage, turned out great! - 2/3/10

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  • My husband loved this. I kept the sausage as links and served it as sandwiches with French bread. I had to brown the links separately, but that's because I like my meat very well done. This was fantastic! - 9/10/09

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