Italian Stop Light Sweet Pepper Medley

Get ready to take on the race of flavour with this colorful, fast and easy dish. Can be served alone or with whole wheat pasta. A great weekday night supper dish. You can double the recipe and have extras on hand for lunches.

Ingredients:

• 1-2 Tbsp canola oil (15-30 mL)
• 1/2 lb chorizo sausage (hot or mild) (250 g)
• 2 green peppers, julienne cut (2)
• 2 yellow peppers, julienne cut (2)
• 2 red peppers, julienne cut (2)
• 1 medium onion, cut into strips (1)
• 1/4 tsp red chili flakes (1 mL)
• 2 Tbsp chopped fresh oregano (30 mL)
• Salt and pepper to taste

Instructions:

1. Heat canola oil in saucepan over medium-high heat. Add chorizo sausage to pan and saute until lightly browned.

2. Add pepper and chili flakes all at once. Cook and stir until vegetables are tender crisp. Spoon vegetable mixture into a serving dish. Sprinkle oregano over top. Season with salt and pepper.

Yield: 8 Servings.

	Nutritional Analysis     Based on 8 Servings     Calories 190 cal Total Fat 15 g Saturated Fat 4.5 g Cholesterol 25 mg Sodium 430 mg Carbohydrates 7 g Fibre 2 g Protein 8 g

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