Sausage & Peppers

The well-loved combination of sausage and sweet peppers becomes a low-fat recipe when you make it with turkey sausage. Be sure to use reduced-fat milk in the polenta to keep the fat and calories in check.

Sausage & Peppers
Servings: 6 Prep 10 mins Bake 250°F 18 mins Cook 18 mins


  • 1 1/2 cups reduced-fat milk
  • 3 1/4 cups low-sodium chicken broth
  • 1 1/4 cups instant polenta
  • 1/2 teaspoon salt
  • 2 tablespoons grated Parmesan cheese
  • 1/3 cup balsamic vinegar
  • 2 tablespoons cornstarch
  • 1 tablespoon sugar
  • 6 links sweet Italian turkey sausage
  • 1 teaspoon canola oil
  • 1 onion, cut into 1/2-inch slices
  • 1 medium sweet red pepper, cut into 2 x 1/2-inch slices
  • 1 medium green pepper, cut into 2 x 1/2-inch slices
  • 2 clove garlic, minced

Make It

1. Coat 13 x 9 x 2-inch baking dish with nonstick spray; set aside.

2. Heat oven to 250 degrees F. In a small bowl, stir 1 cup of the milk, 1 cup of the broth, polenta and salt. Bring remaining 1/2 cup milk and 1-1/4 cups of the chicken broth to a boil in a medium-size saucepan. Pour polenta mixture into saucepan of boiling milk mixture and whisk to combine. Cook for 2 minutes, stirring, or until thickened. Stir in Parmesan; spread into prepared dish. Cover and place in oven while preparing sausage and peppers. Spoon sausage mixture on top. Cut into squares and serve immediately.

3. In a small bowl, stir remaining 1 cup chicken broth, vinegar, cornstarch and sugar. Set aside.

4. Pierce sausages with a fork. Place in a large, deep skillet and cook over medium-high heat about 10 minutes, turning occasionally, until browned.

5. Add oil and onion to sausages, and cook 2 minutes, stirring occasionally.

6. Add peppers and cook for 4 minutes. Add garlic and cook for 30 seconds. Stir in vinegar mixture and bring to a boil. Cook for 1 minute, adding a little water if mixture appears too thick. Remove sausages and cut into 1/2-inch slices on the diagonal; return to pan.

7. Remove polenta from oven and spoon sausage mixture on top. Cut into squares and serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 377, Fat, total (g): 10, chol. (mg): 75, sat. fat (g): 3, carb. (g): 46, fiber (g): 3, pro. (g): 26, sodium (mg): 798, Percent Daily Values are based on a 2,000 calorie diet.