Sausage and Peppers

This is a fast and easy dinner.  It is also healthy, and can easily be doubled to feed a large group.  You can control the heat and flavors by choosing different types of canned tomatoes to add.  Use whatever you like.  I have tried plain, fire roasted, Rotel, onions & peppers, garlic & basil.  All are good.  If you're going for a spicy dish, you can add a jalepeno pepper to this recipe.  Leave the seeds and ribs in for extra heat, or remove them for a milder kick.  serves 2 hearty portions with plenty of leftovers

Ingredients

• 1 monstrous onion, or 2 medium onions
• 2 colored bell peppers (red/orange/yellow, but you can use green in a pinch)
• optional - 1 jalepeno pepper, seeded or not
• 1 package lowfat turkey sausage (These come 2 large sausages to a package.  I find them by the lunch meat and hot dogs at the grocery store.  They come already cooked.)
• 1 or 2 cans diced tomatoes (see note above)

Directions

1. In a large skillet, heat about 1 T vegetable/canola oil to shimmering over high heat.
2. While pan is heating, slice or roughly chop the onion.  Add to pan.
3. Let onion become slightly softened - about 3-5 minutes.  While onion cooks, seed and roughly chop peppers.  Add peppers to pan as you chop them.
4. Salt veggies to taste.
5. Allow onion to caramelize a bit while you slice sausage thinly on the bias.  Add sausage to pan.
6. Once onions are translucent and lightly browned, add tomatoes to pan and reduce heat to medium low.  Cover and heat through.
7. Serve alone or with rice/pasta etc.  If using pasta, I love Rozoni whole grain fettucini.  Lovely dish with a salad.