Keri Glassman's Sausage & Peppers Pita

by Rachael Ray Show Staff 3:00 AM, January 2, 2014

Aired January 2, 2014

Serves 1
1/4 cup thinly sliced red onion
1 teaspoon olive oil
1/2 small green or red bell pepper, cut into strips 1/4-inch thick (about 6 strips total)
1/3 cup thinly sliced button mushrooms
1 Applegate Farms Organic Sweet Italian Chicken and Turkey Sausage, sliced
1 teaspoon Dijon mustard
1 tablespoon plain hummus
1 oat bran six-inch pitas
Freshly ground black pepper
2 teaspoons of low-fat Greek yogurt


Heat oil in a medium nonstick skillet or grill pan over medium-high heat. Add the peppers and onions in a single layer. Cover and cook for 5 minutes.


Toss the peppers and onions, and add the mushrooms to the skillet. Place the sausage in with the vegetables and cook for 8-10 minutes, turning occasionally, until the vegetables are softened and the sausage is heated through.


Combine the mustard, hummus and yogurt in a small bowl. Top the pita with the sausage, mustard mixture, and vegetables. Season with pepper to taste.