While
bell peppers are a very popular vegetable, they have not always
shared the health research spotlight with other members of the pepper
family due to their very minimal content of the phytonutrient
capsaicin, the well-researched pepper compound that gives hot peppers
their "heat." Once active in the body, capsaicin can bind
onto nerve cell receptors and change pain sensation, and it may also
have important anti-cancer and blood-sugar balancing properties.
However, the lack of "heat" or significant amounts of
capsaicin in bell peppers does not mean that this vegetable should be
denied the health research spotlight!
The
actual nutrient and phytonutrient content of bell peppers is
impressive - and also somewhat surprising given the very low-fat
nature of this vegetable (some nutrients and phtyonutrients are
fat-soluble and hence for them to be present the food needs to
contain some fat). There is far less than 1 gram of total fat in one
cup of sliced bell pepper. However, this very small amount of fat is
enough to provide a reliable storage spot for bell pepper's
fat-soluble nutrients, including its fat-soluble carotenoids and
vitamin E. Bell pepper is a very good source of vitamin E at about
1.45 milligrams per cup, and it contains more than 30 different
carotenoids, including excellent amounts of beta-carotene and
zeaxanthin. Both of these carotenoids provide antioxidant and
anti-inflammatory health benefits.
I think
roasting vegetables really brings the flavor out of them. And the
smoked sausage just takes them over the top, a lot of flavor. I
didn't peel the potatoes, but you could, if desired.
Roasted
Veggies And Smoked Sausage
Recipe
adapted from The Southern Lady Cooks
Ingredients:
1 pound
smoked sausage, sliced
2 large
potatoes, chopped
1 onion,
sliced
1 green
bell pepper, sliced
salt and
pepper, to taste
1/2
teaspoon garlic powder
3
tablespoons extra virgin olive oil
Directions:
Preheat
oven to 425 degrees.
Line
sheet pan with tin foil, lightly spray with nonstick cooking spary.
Place potatoes on sheet pan, drizzle olive oil, salt, pepper and
garlic powder, toss well. Place in oven, cook for 15 minutes. Remove
from oven, top with sausage, onions and bell pepper, sprinkle salt,
pepper and garlic powder, toss well. Cook another 10 minutes. Enjoy!
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Mmm... I bet the cranberries are really good in this one!
ReplyDeleteI love the simplicity of this dish and would eat this everyday. I love peppers and don't use them often as my hubby hates them. Looks great!
ReplyDeletelovely post colourful side
ReplyDeleteWhat a delicious lucky meal! Simple and quite tasty I'm sure!
ReplyDeleteYum, you can never go wrong with sausage and peppers!
ReplyDeleteI love this meal... so hearty with all the sausage, potato and peppers! I would happily load my plate. :)
ReplyDeleteHi Christine, I've been following your blog for a few months now, and love your recipes. I also like the kitchen chew. Not only do I get good recipes when I visit but I also learn some every time. I would love to have all your recipes in one spot. Do you have a cookbook, if yes where can I buy your cookbook and how much does it cost? Thanks and keep up the good work.
ReplyDeleteHi Sara, I don't have a cookbook. Thank you!
DeleteI will bet the house smelled fantastic while this was cooking!
ReplyDeleteThat look so lovely. I wish that sausage agreed with my stomach more...because I think I would eat it every week haha
ReplyDeletehy, What you wrote was very nice, and really helped me, thanks for sharing
ReplyDeleteVery filling meal. What a great week night meal.
ReplyDelete