Italian Sausage with Peppers
Roasted Portobello Caps
Ingredients
- 1 (12-oz) pkg nitrite-free Italian sausage links, cut into ¾-inch slices
- 1 green bell pepper, cut into strips
- ½ cup thinly sliced onion
- ½ Tbsp ghee
- ½ cup organic chicken broth
- 2 large Roma tomatoes, coarsely chopped
- ½ tsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- 1 Tbsp chopped fresh basil
Instructions
- Cook sausage in a Dutch oven over medium heat until no longer pink. Add bell pepper, onion, ghee, broth, tomatoes, and lemon juice.
- Cover and cook 10 minutes or until vegetables are tender; sprinkle with salt and pepper. Stir in basil. Serve over Roasted Portobello Caps recipe.
Side Dish Ingredients
- 2 portobello mushroom caps
- ½ Tbsp avocado oil
- ¼ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Remove stems and gills from mushrooms. Cut an "X" on top side of each mushroom. Place on a baking sheet. Coat with oil; sprinkle with salt and pepper.
- Bake 20 minutes or until tender, turning halfway through baking.
Paleo Meal Plan
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