Chicken Sausage and Peppers | Midwest Living

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Chicken Sausage and Peppers

Chicken Sausage and Peppers

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  • Makes: 4 servings
  • Yield: 4 cups
  • Hands On 30 mins
  • Total Time 30 mins

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Pair this hearty meat-lovers' dish with quinoa or whole wheat couscous and a crisp lettuce salad for a well-rounded meal. Chicken-apple sausage lends a pleasant sweetness to this dish, but you can take it in a kickier, more savory direction with hot Italian or roasted garlic sausage.


  • 1 tablespoon olive oil
  • 1 12 - ounce package chicken-apple sausage links, cut into 1/2-inch slices
  • 1/4 cup coarsely chopped sweet onion
  • 1 orange sweet pepper, sliced
  • 1 yellow sweet pepper, sliced
  • 10 cremini mushrooms, quartered
  • 2 cloves garlic, minced
  • 1/2 cup reduced-sodium chicken broth
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon Dijon-style mustard


  1. Heat oil in a large skillet. Cook sausage and onion over medium heat for 7 to 8 minutes or until sausage slices are browned and onion is tender, stirring occasionally.
  2. Add peppers, mushrooms and garlic. Cook 3 to 4 minutes more or until peppers are crisp-tender. Stir in chicken broth, thyme and mustard. Simmer, uncovered, for 3 to 4 minutes more or until vegetables are tender.

Nutrition Facts

(Chicken Sausage and Peppers)

Servings Per Recipe 4, iron (mg) 1, vit. C (mg) 126, sodium (mg) 784, fiber (g) 2, sugar (g) 6, Potassium (mg) 323, Folate (µg) 35, Polyunsaturated fat (g) 0, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, carb. (g) 11, Niacin (mg) 2, Monounsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 0, chol. (mg) 85, sat. fat (g) 4, Riboflavin (mg) 0, Fat, total (g) 14, pro. (g) 16, calcium (mg) 22, cal. (kcal) 220, vit. A (IU) 1038

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