Fresh turkey sausage browns quickly and takes well to a pan of sweet peppers and onions. The lemon and paprika on the label make it bright and slightly spiced without any work from you. This is a weeknight dish that tastes like you spent more time than you did.

Serves 2. 25 minutes, 20 at the stove.

About 740 calories a serving, 41 g protein, 20 g carbohydrate, 55 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Squeeze the sausage from its casing in rough half-inch chunks into the hot pan and cook, breaking it apart with a wooden spoon as it browns, until no pink remains and it is golden at the edges, about 8 minutes. Transfer to a plate.8 min
2. Add 1 medium diced yellow onion and 1 pound mixed sweet peppers cut into 1-inch pieces to the same skillet. Cook, stirring occasionally, until soft and lightly caramelized at the edges, about 10 minutes.10 min
3. Return the sausage to the pan and toss to warm through. Taste and adjust salt and pepper. Serve at once on its own or over rice.

Note Swap the peppers for any sturdy vegetables: zucchini, eggplant, mushrooms, or green beans all work. Leftovers keep for three days and are good cold in a sandwich or warm over pasta. Serve with crusty bread to soak up the pan juices.