Prep your veggies and sausage. Cut the bell peppers into ¾” inch squares. You should only need 1 bell pepper for this dish, but you can use more if you like variety or want to make a larger portion. Medium chop your onions, slice your mushrooms, and slice the Capital Turkey Sausage into ¼” thick pieces, cut on a slight angle for a larger surface area. To prepare Opo squash, cut the top and bottom off, then cut the outer skin off the vegetable. Finally, cut the squash in half lengthwise, lay it flat and slice it into ⅛” thick semi circles. For the Grape Tomatoes, you can rinse them before slicing them once in half and setting them aside.
Once all your ingredients are prepped, grab two medium sized pans over medium high heat. In each, put 2 tbsp of olive oil. In one pan, place all your bell pepper and let cook until blistered and browned on one side. In the other pan, lay down the turkey sausage and also brown the meat until well seared on one side before flipping.
Once the bell peppers are browned, you may add in your chopped onion. Toss the veggies in the pan every now and then to prevent burning, and continue until the onions are translucent. When the Turkey sausage is seared on both sides, add it to the pan with the veggies.
Add your grape tomatoes, and sliced mushrooms to the pan. Season well with salt to draw the moisture out of the mushrooms. Everything should stew down with the moisture from the mushrooms and tomatoes, and once the majority of the liquid evaporates, add in about a cup of vegetable broth. Season with salt, garlic powder, Dried Oregano, and Chili Flakes.
Cook everything together until the vegetables are cooked through and stewed to your liking. At this time, add in about 1.5 cups of cooked rice and combine well.
Add the Opo squash near the end of the process to avoid overcooking them, and add in a handful of baby spinach. Cook until the spinach is wilted, then remove the pan from the heat.
Top with crumbled feta cheese and serve!
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