ROASTED LONG HOT PEPPERS RECIPES

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ONE PAN ROASTED POTATOES, SAUSAGE AND PEPPERS - SKINNY…



One Pan Roasted Potatoes, Sausage and Peppers - Skinny… image

One Pan Roasted Potatoes Sausage and Peppers is one of my favorite, fuss-free sheet pan dinners. Perfect for weeknights and bonus points for easy cleanup!

Provided by Gina

Categories     Dinner

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 9

1.5 lb about 3 large potatoes, russet or new
1 medium onion (peeled and quartered, layers separated)
2 red bell peppers (seeds removed and cut into 1 inch pieces)
2 tsp extra virgin olive oil
kosher salt and fresh cracked pepper to taste
1 tsp chopped rosemary (fresh or dry)
1/2 tsp garlic powder
olive oil spray (I use my Misto)
1 lb Italian chicken sausage

Steps:

  • Cut the potatoes into small 1" x 1/2 inch pieces. These take the longest to cook so cutting them small ensures everything cooks evenly.
  • Preheat oven to 375°F.
  • Spray one large non-stick baking sheet, or two small ones with olive oil spray to prevent the potatoes from sticking.
  • In a large bowl, combine potatoes, onions, peppers, olive oil, salt, pepper, rosemary and garlic powder. Mix well to be sure everything is coated with oil and seasoned evenly. Pour onto the prepared baking sheet and place in the center of the oven; bake for 15 minutes.
  • Use a spoon to toss so nothing sticks or burns.
  • Add the sausage to the baking sheet with the potatoes and vegetables and bake, tossing once or twice for 25-35 minutes, or until your potatoes are cooked through.
  • Cooking time will vary depending on the thickness of your potatoes and sausage, keep an eye so they don't burn.

Nutrition Facts : ServingSize 1 /4th of recipe, Calories 325 kcal, CarbohydrateContent 33 g, ProteinContent 22.5 g, FatContent 11.5 g, SodiumContent 587 mg, FiberContent 4 g, SugarContent 2 g

STUFFED PEPPERS RECIPE - BBC FOOD



Stuffed peppers recipe - BBC Food image

These protein-packed stuffed peppers make a filling vegetarian meal. If you don’t like goats' cheese these they also work well with feta. With a GI of 41 this meal is high protein, low GI and provides 373 kcal per portion.

Provided by Justine Pattison

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 2

Number Of Ingredients 14

50g/1¾oz wholegrain long-grain rice
1 red and 1 yellow pepper
low-calorie cooking spray
1 small onion, thinly sliced
1 courgette, diced
75g/2½oz cherry tomatoes, halved
2 garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
20g/¾oz toasted flaked almonds
½ orange, zest only, finely grated
3 heaped tbsp roughly chopped fresh flat leaf parsley (or coriander)
100g/3½oz mild goats' cheese, rind removed and cheese cut into chunks
salt and freshly ground black pepper

Steps:

  • Preheat the oven to 200C/400F/Gas 6. Cook the rice in a pan of boiling water for 25 minutes, or until just tender, then drain.
  • Meanwhile, cut the peppers in half from top to bottom and discard the seeds. Place, open-side up, on a baking tray (cut a sliver from the base if necessary to help them sit flat). Bake for 15 minutes.
  • Spray a frying pan with cooking spray and cook the onion and courgette over a medium heat, stirring regularly, for 4-5 minutes, or until softened and lightly browned.
  • Add the tomatoes, garlic, cumin and coriander and cook for a minute, stirring constantly. Tip into a large heatproof bowl and stir in the almonds and orange zest.
  • Add the rice and parsley and season with a little salt and lots of pepper. Mix together.
  • Fill the peppers with the rice mixture. Dot with the cheese and return to the oven for 10 minutes, or until the peppers are softened and the filling is piping hot.

Nutrition Facts : Calories 373kcal

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ONE PAN ROASTED POTATOES, SAUSAGE AND PEPPERS - SKINNY…
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