Turkey Sausage and Peppers

• 1 1/4 pounds lean Italian turkey sausage
• 2 tablespoons extra-virgin olive oil
• 3 assorted bell peppers, thinly sliced
• 1 bulb fennel, trimmed and chopped
• 1 large onion, cut into wedges
• Kosher salt
• 3 cloves garlic, minced
• 1 teaspoon chopped fresh rosemary
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon fennel seeds (optional)
• 1 15 -ounce can no-salt-added diced tomatoes
• 12 basil leaves, chopped, plus more for topping

1. Preheat the broiler.
2. Pierce the sausages all over with a fork, arrange on a baking sheet and broil, turning halfway through, until golden brown, about 8 minutes (they will not be fully cooked).
3. Transfer to a cutting board and cut in half on the diagonal.
4. Meanwhile, heat the olive oil in a large skillet over medium-high heat.
5. Add the bell peppers, fennel and onion and cook, stirring, until they soften slightly, 3 minutes.
6. Add 1/2 teaspoon salt, the garlic, rosemary, red pepper flakes and fennel seeds.
7. Cook, stirring, 1 more minute.
8. Stir in 1/2 cup water, the tomatoes and basil.
9. Reduce the heat to medium; cover and cook until the vegetables are tender, 5 minutes.
10. Uncover; add the sausages and cook through, 3 to 4 minutes.
11. (Add a splash of water if the sauce gets too thick.)
12. Top with more basil.
13. Per serving: Calories 388; Fat 23 g (Saturated 1 g); Cholesterol 84 mg; Sodium 1,224 mg; Carbohydrate 21 g; Fiber 5 g; Protein 27 g
14. Photograph by Justin Walker

lean italian turkey sausage, extravirgin olive oil, bell peppers, fennel, onion, kosher salt, garlic, rosemary, red pepper, fennel seeds, salt, basil

Taken from www.foodnetwork.com/recipes/food-network-kitchens/turkey-sausage-and-peppers.html (may not work)