Keto Lecsó with Sausage

Ingredients

• about 450 g Italian Sausage
• 3 medium Bell peppers (mix of colors)
• 4 medium Tomato
• 1 medium Onion
• 1 tbsp Smoked paprika
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the about 450 g Italian Sausage into 1.27 cm thick pieces. Cut the 3 medium Bell peppers into 2.54 cm pieces. Dice the 4 medium Tomatoes into 2.54 cm pieces. Dice the 1 medium Onion into 2.54 cm pieces.
2. 2Heat 2 tbsp Olive oil in a large 30.48 cm skillet over medium-high heat, about 175°C. Add the sliced about 450 g Italian Sausage and cook for 5-7 minutes, turning occasionally, until browned on all sides.
3. 3Add the diced 1 medium Onion to the skillet with the sausage. Cook for 5 minutes, stirring often, until the onion pieces begin to soften and look translucent.
4. 4Add the cut 3 medium Bell peppers to the skillet. Cook for another 5 minutes, stirring occasionally, until the bell peppers start to soften.
5. 5Stir in the diced 4 medium Tomatoes and 1 tbsp Smoked paprika. Season with 1 tsp Salt and 0.5 tsp Black pepper. Stir everything together well.
6. 6Cover the skillet and reduce the heat to medium-low, about 150°C. Let the mixture simmer for 15-20 minutes, stirring once or twice, until the vegetables are tender and the liquid has reduced slightly.
7. 7Serve the Keto Lecsó hot.

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