When I was young, my family used to make the world’s best Italian sausage and pepper sandwiches.  Here’s a healthier version of sausage and peppers.  I happened to be in a taper week for an upcoming race (i.e., I was resting more than training), so I kept it simple without all the extra processed, refined carbohydrate calories.  Just good old veggies and protein . . . a balanced meal.  This was ridiculously easy to pull together and best yet, it was super-fast.  We didn’t miss the hoagie rolls at all.  You won’t either, I promise.  I hope you enjoy it.

1 package of hot turkey Italian sausage (I just sliced the sausage into bite-sized rounds – you could remove from the casings and break into smaller pieces in the pan instead)

3 sweet bell peppers (I had one yellow bell and a bag of the mini-sweet bell peppers on hand)

1 medium red onion, sliced

Olive oil

Baby spinach (I used what was left in my large container from Costco, but one 9 ounce bag would do the trick)

Salt and Pepper

Red Pepper Flakes

Parmesan Cheese

Saute the sausage with a little bit of olive oil over medium heat.

When the sausage is almost completely cooked and is browned nicely, add the peppers and onions.  Cook until soft.

Turn off the heat or remove pan from the heat.

Add the spinach and stir into the other ingredients to wilt with the residual heat.

Season with salt, pepper and hot pepper flakes to taste.

Serve topped with some grated Parmesan cheese.

BONUS:  Leftovers taste great re-heated and cooked into a couple of scrambled eggs.  YUM!