Serves 2 (or 3 light eaters)
1/2 pound mild Italian sausage
1 clove garlic, minced
1/2 teaspoon Italian herbs
1/2 cup each green, yellow and red bell peppers, cut
1/2 to 3/4 inch chunks (or 1−1/2 cups green if
and red aren't available)
1/2 medium onion, cut into 1/2 to 3/4 inch chunks
3 or 4 medium mushrooms, sliced
Brown sausage in nonstick skillet over medium high
breaking it up as it cooks. Drain off fat. Add
garlic and herbs.
Stir well. Add peppers, onions and mushrooms. Cook
vegetables are just crispy tender.
Serve with a side of fresh cooked vermicelli topped
with a tomato
pasta sauce (I use Five Brothers' Marinara with
and fresh grated Parmesan cheese.