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Italian Sausage and Pepper Stew
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-
Prep
25
min
-
Total
25
min
-
Servings
4
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Ingredients
-
1
package (19.5 oz) Italian turkey sausage (sweet or hot), casings removed, links cut into 2-inch pieces
-
1
large red bell pepper, cut into bite-size strips
-
1
large yellow bell pepper, cut into bite-size strips
-
1
can (14.5 oz) Muir Glen™ Organic Diced Tomatoes, undrained
-
1
teaspoon dried basil leaves, crushed
-
8
oz uncooked penne rigate pasta (2 1/2 cups)
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Grated Parmesan cheese, if desired
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Steps
-
1
In 6-quart Dutch oven, cook and stir sausage and bell peppers over medium-high heat about 8 minutes or until sausage is no longer pink; drain.
-
2
Reduce heat to medium-low. Stir in tomatoes and basil; cover and simmer 10 minutes.
-
3
Meanwhile, cook and drain pasta as directed on package. Serve sausage and peppers over cooked pasta; top with cheese.
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-
Cook the pasta while the stew is simmering; everything will be done at the same time.
-
Italian turkey sausage has less fat than most other Italian sausage, making it easy to use in a stew.
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Nutrition Facts
Serving Size:
1 Serving
- Calories
- 550
- Calories from Fat
- 150
- Total Fat
- 16g
- 25%
- Saturated Fat
- 3 1/2g
- 17%
- Trans Fat
- 1/2g
- Cholesterol
- 125mg
- 42%
- Sodium
- 1070mg
- 45%
- Potassium
- 860mg
- 25%
- Total Carbohydrate
- 58g
- 19%
- Dietary Fiber
- 5g
- 21%
- Sugars
- 7g
- Protein
- 43g
- Vitamin A
- 35%
- 35%
- Vitamin C
- 120%
- 120%
- Calcium
- 8%
- 8%
- Iron
- 30%
- 30%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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