Skillet Sausage and Peppers

If you are looking for a super quick dinner this weekend that the whole family will love you should try my Skillet Sausage and Peppers! Full of flavor, quick, and the kids loved it too! This weekend I am going to experiment with making some new donuts! I am going to try and make jelly filled munchkins! Maybe even a lemon filled donut stick (my husbands favorite).

Skillet Sausage and Peppers
Makes 5 Servings
1 Serving (204g): 484 Calories, 36g Fats, 9g Carbs, 24g Protein

1.5 lbs Italian sausage
¼ Cup olive oil
2 large red bell peppers, sliced (300g)
2 large green bell peppers, sliced (300g)
1 Cup cherry tomatoes, halved
4 cloves garlic, peeled
½ Cup chicken broth
¼ Cup FRESH parsley, chopped
¼ Cup FRESH basil, chopped
½ tsp salt
½ tsp garlic powder


Directions:
1. Preheat the oven to 400F and line a baking sheet with foil. Take your peppers, cherry tomatoes, and garlic and place them in a large bowl and toss them with 2 Tbsp of olive oil. Then place them on the baking sheet (pour any of the oil in the bowl over them) and roast it for 15 mins.

2. While the peppers are roast start to cook your sausage. In a large skillet (the bigger the better) brown your sausage over medium high heat for about 2-3 mins per side. Then remove the sausage from the pan and slice the sausages into bite sized chunks. Set that aside.

3. Take the roasted veggies out of the oven. Smash the garlic cloves and dice. Add the remaining olive oil to the skillet (along with any bits/juice still in the skillet from the sausage) and sauté over medium heat for 1 min. Pour in the chicken broth.

4. Add the roasted veggies and sausage back to the skillet and sprinkle the remaining seasonings over the top and toss. Sauté all of this together for an addition 5 mins over medium high heat.

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