How delicious is the combination of sausage with potatoes and peppers. The photos aren’t the best because I prepared this recipe in the evening for dinner and I wanted to write it down right away to share it with all of you dear readers. I’ll redo them later.
This is a balanced one-dish meal, complete with all the nutrients and very tasty, costing only 13 Weight Watchers points. And it’s also simple to prepare: everything on a baking tray then into the oven and you’re done. I used pork sausage considering that very little oil is used so the sausage fat helps to brown the potatoes and peppers better.
I also think it’s suitable for the upcoming Christmas festivities. At home everyone licked their lips and fully approved the recipe. I won’t chat any longer and will move on to the amounts and procedure.
You can find some other light one-dish meals here:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 4
- Cuisine: Healthy
- Seasonality: Summer, Autumn
Ingredients
- 1 lb 5 oz pork sausage (equivalent to 36 WW points: if you use a different type of sausage recalculate WW points)
- 1 lb 9 oz potatoes
- 4 bell peppers
- 2 teaspoons extra virgin olive oil
- to taste rosemary and thyme (fresh or dried)
- to taste garlic (optional)
- to taste salt and pepper
- Points per serving = 13 WW points
Steps
Peel the potatoes, cut them into small cubes and put them in cold water for about ten minutes. I cleaned them very well and left the skin on.
Clean the peppers by removing the stem and the inner seeds and cut them into pieces.
Drain the potatoes well and put them together with the peppers directly in the baking tray.
Season with the oil, salt and pepper and mix very well, preferably with your hands, so that all the vegetables are coated with oil.
Cut each sausage into 3 or 4 pieces and add them to the tray.
Mix again, spreading everything so as not to leave empty spaces in the tray.
Optionally add garlic cloves in their skin slightly crushed among the vegetables: they are wonderful cooked this way, they turn into a lovely garlicky cream.
Scatter the rosemary needles and thyme sprigs on top.
Bake at 356°F–392°F for about 40 minutes, taking care to stir everything well every 15 minutes or so. Cooking will be complete when the potatoes are well browned outside and soft inside. Times depend a lot on the oven.
If you want to be quicker you can also parboil the potatoes already cut into pieces for 5 minutes or cover the tray with aluminum foil for 15 minutes. But for practicality I did neither and in 40 minutes I took out a nice tray of sausage with potatoes and peppers like the one you see above.
But it is also possible to prepare this dish in the legendary Versilia oven. My reader Federica Mattioli did it shortly after reading the recipe on my blog. For cooking she kept the oven on a strong flame for about 55 minutes and as you can see from the photos she put a sheet of baking paper wet with water and wrung out in the oven. Well done Federica and thanks.
Now, just to make your mouth water, here’s a close-up. Oh my, how delicious. And to think that in the past I used to make this recipe adding a lot of oil but it really isn’t necessary.
The Dutch guy who loves fried and fatty dishes fully approved it. I’ll leave the judgement to you now, write to me on Facebook and show me your photo of this recipe.
Enjoy your meal!
by Giovanna Buono
