It's a new year and I'm working on being more consistent with my blogging this year! I also want to start sharing with you some of my favorite things, starting with food! If you know me, you know I've been into health and fitness for a while. While I'm not a perfect eater (whatever that means), I try really hard to find healthy recipes that my whole family can enjoy. That is no easy feat when you have a child with sensory sensitivities and a super picky eater! But once in a while I find something that everyone will at least partake in and enjoy parts of it. This Sausage & Peppers recipe was super yummy and so easy to make. While not everyone (not naming names here) enjoyed the peppers, I at least got them all to eat the turkey sausage which was a hit. Hey, you can't win them all but I still consider this a pretty good win and 3 out of 5 of us enjoyed the peppers too!
So, here we go, let's make some Sheet Pan Sausage & Peppers!
*Use Parchment paper on your baking sheet for easier clean up and to keep the food from sticking.
*Store the leftover sausage and peppers in an airtight container in the refrigerator for up to 4 days. You can also divide into individual portions and freeze for up to 3 months.
1 lb raw 93% lean ground turkey
6 cloves garlic, 3 cloves finely chopped, 3 cloves thinly sliced, divided use
1 Tbsp. ground paprika
2 tsp cold water
11/4 tsp. sea salt, divided use
3/4 tsp. ground pepper
1/2 tsp. fennel seeds
1/2 tsp crushed red pepper (optional)
3 cups matchstick-sized bell peppers pieces (approximately 41/2 medium)
1 cup matchstick-sized onion pieces (approximately 11/2 medium)
1 Tbsp olive oil
2 Tbsp finely chopped fresh basil (for garnish, optional)
Preheat oven to 450
Combine turkey, chopped garlic, paprika, water, 1 tsp salt, 1/2 tsp pepper, fennel, and pepper flakes in a large bowl; mix well with clean hands.
Form sausage into 12 small patties and place on half of the prepared sheet pan.
Combine bell peppers, onions, sliced garlic, oil, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper in a large bowl; mix well.
Arrange bell pepper mixture on the other side of prepared pan.
Bake 15-20 minutes, stirring bell pepper mixture after 10 minutes, or until sausage is cooked through and bell peppers are tender-crisp.
Garnish with basil and enjoy!