Sausage & Peppers

Hey guys!!

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!


Tips:

*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.







Ingredients

  • 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)

Directions

  1. Preheat oven to 450

  2. 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.

  3. Form sausage into 12 small patties and place on half of the prepared sheet pan.

  4. Combine bell peppers, onions, sliced garlic, oil, remaining 1/4 tsp salt, and remaining 1/4 tsp pepper in a large bowl; mix well.

  5. Arrange bell pepper mixture on the other side of prepared pan.

  6. Bake 15-20 minutes, stirring bell pepper mixture after 10 minutes, or until sausage is cooked through and bell peppers are tender-crisp.

  7. Garnish with basil and enjoy!




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