Slimmer Sausage and Peppers

Slimmer Sausage and Peppers

4.3 of 5 (44)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 292.5
  • Total Fat: 11.6 g
  • Cholesterol: 48.7 mg
  • Sodium: 484.4 mg
  • Total Carbs: 35.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 15.9 g

View full nutritional breakdown of Slimmer Sausage and Peppers calories by ingredient
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Introduction

This hearty yet better-for-you dinner is perfect for a camping trip, a cookout with friends, or just dinner on a Wednesday night. This hearty yet better-for-you dinner is perfect for a camping trip, a cookout with friends, or just dinner on a Wednesday night.
Number of Servings: 4

Ingredients

    1 red onion, sliced (about 1 cup)
    2 bell peppers, sliced (about 2 cups)
    5 cloves garlic, sliced in half
    16 ounces redskin potatoes, quartered (about 9)
    1 sprig thyme
    1 teaspoon fresh oregano (or 1/2 teaspoon dried oregano)
    Pinch black pepper
    3 reduced-fat sausage links, (about 10 ounces)*, sliced into bite-size pieces
    1 tablespoon balsamic vinegar



Tips

Choose the small waxy potatoes so that they will finish cooking at the same time as the onions and peppers.
If you want your sausage and veggies to have more color, cook an additional 10-15 minutes.
* Sausage has slimmed down--have you seen the varieties available on the market these days? You can find lower-fat, less sodium, even half pork and half chicken, which is what I used.

Slice the sausage at an angle so the portion looks larger than it is.


Directions

Preheat the grill to 500 degrees Fahrenheit or the oven to 450.

Tear off two 14-inch sheets of heavy-duty aluminum foil. Lay them flat (one perpendicular to the other) so they form an "X."

Place all the ingredients in the center of the foil and fold in all four sides, pinching them together at the top.

Cook for 30 minutes, until the potatoes are tender and the sausage has reached an internal temperature of 165 degrees.

NOTE: If you're baking this dish, place the packet on a baking sheet to catch any juices that might leak.

Makes 8 cups

Serving Size: 2 cups including 2 ounces of sausage

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Member Ratings For This Recipe



  • 7 of 11 people found this review helpful
    I am thinking of trying this and then pouring everything onto a grill tray when almost finished to let it finish cooking in order to get rid of any fat that may have came off the sausage. - 8/4/12

    Reply from CHEF_MEG (3/11/13)
    Great idea. Chef Meg


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  • Incredible!
    5 of 5 people found this review helpful
    I used chicken sausage.... Delicious - 7/23/12

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  • 4 of 6 people found this review helpful
    Bet you could do this mix on a foreman grill, then you would get grill marks. - 8/4/12

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  • Good
    3 of 4 people found this review helpful
    To reduce the fat in sausage, boil it before grilling. Poke some holes in the sausage with a fork, place in water to cover, boil for about 15 minutes. You'll be amazed at how much grease is released. Then grill. Learned this trick after a grease flareup on my hibachi. - 8/19/13

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  • Very Good
    3 of 3 people found this review helpful
    The potatoes weren't anywhere done after 30 minutes, so we finished them off in the microwave. I'll make this again, but next time I'll parboil or nuke the potatoes ahead of time, skip the foil, and put everything under the broiler so it gets nice and browned. - 9/21/12

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