Recipes Trusted Brands: Recipes and Tips Johnsonville Italian Sausage, Onions & Peppers Skillet 4.5 (40) 33 Reviews 15 Photos Need a quick and hearty lunch? Precooked Italian sausage slices with sauteed bell peppers and diced tomatoes make a zesty meal--served as is or piled on a hoagie roll. Submitted by From the Kitchen at Johnsonville Sausage Updated on January 6, 2017 Save Rate Print Share Trending Videos Close this video player 15 15 15 15 15 Prep Time: 20 mins Cook Time: 15 mins Total Time: 35 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 (22 ounce) package frozen Johnsonville® Mild Italian Sausage Slices 1 medium green bell pepper, thinly sliced 1 medium red bell pepper, thinly sliced 1 medium onion, thinly sliced 2 cloves garlic, minced 1 tablespoon olive oil 1 (14.5 ounce) can diced tomatoes with basil, garlic and oregano ¼ teaspoon red pepper flakes 1 Hoagie or sub rolls Directions In a large skillet, saute the sausage, peppers, onion and garlic in oil until vegetables are tender, about 10 minutes. Add tomatoes and pepper flakes. Cook and stir for 5 minutes or until heated through. Serve on rolls if desired. I Made It Print Nutrition Facts (per serving) 516 Calories 49g Fat 26g Carbs 31g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 516 % Daily Value * Total Fat 49g 63% Saturated Fat 15g 73% Cholesterol 111mg 37% Sodium 2120mg 92% Total Carbohydrate 26g 10% Dietary Fiber 3g 10% Total Sugars 6g Protein 31g 62% Vitamin C 72mg 80% Calcium 71mg 5% Iron 3mg 17% Potassium 314mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved