Sausage and Pepper Subs

Preparation:  5 min. Cooking: 15 min. Total: 20 min.
Recipe photo
  • 1 Lb Italian sausage , pricked with a fork
  • 2 Tbsp dry white wine or water
  • 4 Fl Oz water
  • 1 Cup purchased spaghetti sauce
  • 1 tsp olive oil
  • 1 onions , thinly sliced
  • 1 green bell peppers , thinly sliced
  • 4 submarine rolls , split
  • 1/2 Cup shredded low fat mozzarella cheese
Bring first 3 ingredients to a boil in heavy nonstick pan over high heat. Reduce heat to medium low, cover pan and cook 5 minutes. Uncover, raise heat to medium and cook 5-7 minutes, turning sausages occasionally, until most of liquid is evaporated and meat is cooked throughout. Transfer sausages to a platter with tongs. Pour remaining liquid into spaghetti sauce. Add oil to same skillet over medium high heat. Cook onion and bell pepper 4 minutes, stirring occasionally, until softened and lightly browned. Cut sausages into .5 inch slices and return to skillet. Stir in spaghetti sauce and cook 1 minute, or until heated through. Serve meat on rolls and sprinkle with cheese.
Calories
780 Cal
Fat
33 g
Carbs
87 g
Protein
34 g
Fiber
13 g
Sugar
20 g
Cholesterol
52 mg
Sodium
2000 mg


Nutrients

Fiber     13 g
Fat     33 g
Sugar     20 g
Carbs     87 g
Protein     34 g
Calories     780 Cal

Fats

Fat, Poly     6.6 g
Fat, Mono     13 g
Fat, Sat     9.9 g
Fat, Trans     0 g
Fat, Percent     38 %

Vitamins

Vitamin, K     18 mcg     15 %
Vitamin, A     500 IU     17 %
Vitamin, B12     1.2 mcg     51 %
Niacin     11 mg     70 %
Riboflavin     0.5 mg     39 %
Vitamin, C     27 mg     29 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.8 mg     48 %
Vitamin, E     3.3 mg     22 %
Panto, Acid     0.8 mg     15 %
Choline     120 mg     21 %
Thiamin     0.9 mg     76 %

Minerals

Calcium     320 mcg     32 %
Phosphorus     580 mg     83 %
Magnesium     160 mg     37 %
Copper     0.6 mcg     62 %
Fluoride     36 mcg     900 %
Zinc     5.7 mg     52 %
Cholesterol     52 mg     1.9 %
Sodium     2000 mg     140 %
Selenium     89 mcg     160 %
Manganese     3.3 mg     47 %
Potassium     950 mg     20 %
Iron     5.2 mg     65 %