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Smoked Sausage Stir-Fry

SUBMITTED BY: Sandi Towne

"For Sandi Towne of Sauk Village, Illinois, a dish needs to look as good as it tastes. 'Appearance is important,' she contends. 'This eye-catching stir-fry is a prime example. The colorful peppers and tomatoes contrast nicely with the sausage, and the whole thing is delicious!'"

RECIPE RATING:

Read Reviews (8)

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PREP TIME	15 Min
COOK TIME	10 Min
READY IN	25 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 pound fully cooked smoked turkey sausage, cut into 1/2 inch slices
2 tablespoons olive or canola oil
1/2 cup julienned green pepper
1/2 cup julienned sweet red pepper
1 small onion, sliced and separated into rings
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1/4 teaspoon pepper
2 medium tomatoes, cut into wedges
4 cups hot cooked rice

DIRECTIONS

In a nonstick skillet or wok, stir-fry sausage in oil over medium heat until lightly browned, about 10 minutes. Add the peppers, onion and seasonings. Cover and cook for 10 minutes or until the vegetables are crisp-tender, stirring occasionally. Add the tomatoes; cook 1 minute longer. Serve over rice.

FOOTNOTE

Nutritional Analysis: One serving (3/4 cup sausage mixture with 1 cup rice) equals 421 calories, 8 g fat (3 g saturated fat), 51 mg cholesterol, 981 mg sodium, 64 g carbohydrate, 2 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 fat.

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REVIEWS

Reviewed on Sep. 20, 2007 by FELMA51

I used beef smoked sausage and it was really good! I used 1/2 each of red pepper, green pepper... MORE

Reviewed on Feb. 9, 2007 by J. Kunkel

This recipe would be better if you cooked potatos with the other ingredients instead of... MORE

Reviewed on Feb. 27, 2009 by JudesM

This dish is very good with a few revisions. Definitely cut the spices by 1/2 tsp. Even then... MORE

Reviewed on Oct. 24, 2008 by Sarah

This was great, very wonderful flavor to it. Instead of strips of the peppers, we chopped... MORE

Reviewed on Feb. 11, 2009 by Kim

I cut down the dried spices to 1 tsp each and added 2 cups of cooked rice to the other... MORE

Reviewed on Nov. 24, 2008 by Nay

I loved this but I have to use a little less oil than the recipe calls for. MORE

Reviewed on Nov. 21, 2008 by Heather

Great recipe! MORE

Reviewed on Nov. 7, 2008 by Kimb

I made this recipe last night, and it was quick to make and very, very delicious. My... MORE