Serves 4

PREP TIME: 5 minutes

COOK TIME: 20 minutes

Any smoked or cured sausages will work for this recipe. Even hot dogs are okay!

¼ cup (60 ml) avocado oil, or ¼ cup (55 g) coconut oil

12 ounces (340 g) smoked sausages, thinly sliced

1 small green bell pepper, thinly sliced

1 small red bell pepper, thinly sliced

1½ teaspoons garlic powder

1 teaspoon dried oregano leaves

1 teaspoon paprika

¼ teaspoon finely ground sea salt

¼ teaspoon ground black pepper

¼ cup (17 g) chopped fresh parsley

  1. Heat the oil in a large frying pan over medium-low heat until it shimmers.
  2. When the oil is shimmering, add the rest of the ingredients, except the parsley. Cover and cook for 15 minutes, until the bell peppers are fork-tender.
  3. Remove the lid and continue to cook for 5 to 6 minutes, until the liquid evaporates.
  4. Remove from the heat, stir in the parsley, and serve.

PRESSURE COOK IT: Use the sauté mode to heat the oil in Step 1. In Step 2, seal the lid and cook on high pressure for 10 minutes. Allow the pressure to release naturally before removing the lid, then set the cooker to the sauté mode for 3 minutes. Continue with Step 4.

STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 2 minutes, or place in a frying pan with a drop of oil, cover, and reheat over medium heat for 5 minutes.

THAW IT: Set in the fridge and allow to thaw completely before using the reheating instructions above.

make it AIP/NIGHTSHADE-FREE:

Ensure that the sausage is compliant, replace the bell peppers with 2 sliced zucchinis, and use turmeric in place of the paprika. For AIP, also omit the black pepper.

make it COCONUT-FREE:

Use avocado oil.

make it LOW-FODMAP:

Omit the garlic powder and replace 2 tablespoons of the avocado oil with garlic-infused oil.

Per serving, made with avocado oil and pork sausage:

calories: 411 | calories from fat: 345 | total fat: 38.3 g | saturated fat: 9.9 g | cholesterol: 49 mg

sodium: 903 mg | carbs: 6.3 g | dietary fiber: 1.5 g | net carbs: 4.8 g | sugars: 1.9 g | protein: 11.1 g

FAT : 84%
CARBS : 6%
PROTEIN : 10%