This dish takes advantage of many varieties of peppers that you can find at some specialty grocery stores, ethnic grocery stores and farmer’s markets. If you aren’t able to find more of these varieties, you can substitute Anaheim, poblano, jalapeno or other peppers of your liking. This is a very sloppy, fun-to-eat dish!
Servings 6 II Prep time: 15 minutes II Cooking time: 10 to 14 minutes
- 1 tbsp extra virgin olive oil, divided
- 6 all-natural, nitrate-free, low-fat, spicy or mild Italian chicken sausages
- 1/2 cup low-sodium chicken broth
- 1 yellow onion, halved and thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 cubanella pepper, seeded and thinly sliced
- 2 Hungarian hot wax peppers, seeded and thinly sliced
- 2 Italian griller peppers, seeded and thinly sliced
- 1/2 tsp fennel seeds
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 cloves garlic, chopped
- 1 cup/240 ml no-salt-added crushed tomatoes
- Mustard for serving
- 6 whole grain hoagie rolls or hot dog buns
- Heat 1 tsp olive oil in a large skillet, over medium-high heat. Add sausages and cook, turning a few times, until browned, 3 to 5 minutes. Add chicken broth, cover, and simmer until sausages are cooked hrough, according to package instructions. Remove from heat and cover to keep warm.
- Heat remaining 1 Tbsp olive oil over medium heat and add onion, peppers, fennel seeds, salt and pepper. Cook until soft and slightly browned, 6 to 8 minutes. (Work in batches, if necessary,. to avoid overcrowding in pan.) Stir in garlic and cook for 30 seconds. Add crushed tomatoes and stir to combine.
- To serve, squirt mustard inside hoagie rolls and add sausage. Divide pepper mixute among sausage-filled hoagies, about 2/3 cup and serve with a big napkin.
Nutritional value per serving (1 sausage filled hoagie with 2/3 cup peppers):
- Calories: 308
- Calories from fat: 77
- Protein: 24 g
- Carbs: 34 g
- Total fat: 8 g
- Saturated fat: 3 g
- Trans fat: 0 g
- Fiber: 6 g
- Sodium: 869 mg
- Cholesterol: 75 mg
– from the cookbook, “The Eat-Clean Diet Cookbook 2,” by Tosca Reno, with Kierstin Buchner.