** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut the sausage into 3/4-inch pieces; remove casing.
2. Cook in large skillet over medium-low heat until lightly browned, about 4 minutes Add onions and garlic to the skillet; cook until sausage is no longer pink; about 3 minutes Drain skillet.
3. Add tomatoes, beans, spaghetti sauce and herbs.
4. Bring to boil, reduce heat and simmer 15 minutes Meanwhile, core, seed, and remove ribs from the bell pepper; cut into 3/4-inch squares or diamonds.
5. Cut zucchini into 1/2-inch slices, then quarter the slices.
6. Add sweet pepper, zucchini and hot pepper; simmer about 5 minutes longer or until vegetables are tender.
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Dietary Notes:
This recipe is low-fat with 2.5g per serving, low-saturated fat with 0.83g per serving and low-cholesterol with 4mg per serving
This recipe is high in Vitamin A with 34% of your daily recommended intake per serving. This recipe is high in Vitamin C with 35% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Beans, Bell Pepper, Tomato, Garlic, Hot Pepper, Beef, Onion allergies.
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