The holiday season is now in full swing. And that means that my life is extra crazy getting everything ready while balancing pressures at work and social events. I barely have time to do laundry let alone cook an elaborate meal. That’s why I love recipes like this one — it’s easy, healthy, and requires only one pan (less cleanup for me).
Low-Carb Weeknight Sausage and Peppers
- 1 package fully-cooked chicken sausage (I used Brat Hans Roasted Red Pepper & Garlic Chicken Sausage that I found at Whole Foods)
- 2 large bell peppers (any color)
- 2 small or 1 large onion
- 1 clove minced garlic (or ½ tsp of the jar stuff)
- 1 Tbsp olive oil
- ½ tsp. fennel seed
- ½ tsp. dried rosemary
- ½ tsp. dried thyme
- cooked brown rice/rolls (optional)
Heat the olive oil and garlic in a non-stick skillet over medium-high heat.
Cut up the onions and peppers into 1″ strips.
Add the onions and cook, stirring occasionally, until softened (about 5 minutes). Add in the peppers, fennel, rosemary, and thyme. Cook until they are softened (about 5 more minutes).
Chop up the sausage into bite-sized pieces.
Add the sausage to the peppers and onions. Cook until the sausage is heated through (about 5 more minutes). Remove from heat and allow to cool for a few minutes before serving.
Optional: Serve over brown rice or inside whole-wheat hoagie rolls.