one skillet sausage and peppers__________________________________________Chicken, beef, pork, or meatless sausages are all more than acceptable for this recipe - it's extremely adaptable! I got a comfortable four portions but depending on dietary needs, you might get five or six. If you need more, the recipe is easily doubled. Likewise, if you want fewer meals, cut the amounts in half.
Ingredients
- 2 tbsp olive oil
- 1 package chicken sausage OR vegan/vegetarian sausage, sliced into rounds
- 4 large bell peppers, various colors, sliced fajita-style
- 1 white or yellow onion, sliced fajita-style
- 1 tbsp dried oregano
- 2 tsp dried fennel
- 1 tbsp dried basil
- kosher salt and pepper, to taste
- 4 cloves garlic, minced (~1 tbsp)
- 1 14-oz can diced tomatoes
- rice, quinoa, or pasta, to serve
Instructions
- If preparing a grain, do so according to package directions. Portion about 1/2 cup of prepared grains into compartmented meal prep containers or tupperware.
- Heat one tablespoon of olive oil in a large skillet over medium heat. Brown sausage of choice according to package directions, usually 5-8 minutes. Remove sausage from heat and set aside.
- Add a second tablespoon of oil to the pan and swirl to coat. Toss peppers and onion into pan. Toss frequently with tongs until softened, about 5 minutes. Add oregano, fennel, basil, salt, and pepper; toss to combine. Add garlic and cook until fragrant, about one minute.
- Pour diced tomatoes into pan and bring to a gentle boil. Reduce heat to a simmer and cook until the sauce thickens, about 5 minutes. Taste for seasonings and add more as desired.
- Portion peppers and sausage into 4-6 containers. Garnish with fresh basil, if desired. Store in fridge for meals throughout the week, but keep no longer than four days. Put any remaining portions in the freezer for up to a month.