Nutrition balance score
Good
Glycemic Index
39
Low
Glycemic Load
6
Low
Nutrition per serving
Calories179.3 kcal (9%)
Total Fat9 g (13%)
Carbs16.2 g (6%)
Sugars7.2 g (8%)
Protein9.1 g (18%)
Sodium806.8 mg (40%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
foil
non-stick
2.75 ozsweet Italian chicken sausage links
or spicy
2onions
medium, sliced into 1/4 inch strips
2red bell peppers
sliced into 1/4 inch strips
½ tablespoonextra virgin olive oil
¾ cupmarinara sauce
I like spicy Arrabbiata sauce
½ cupshredded part-skim mozzarella
¾ teaspoonkosher salt
fresh black pepper
to taste
crusty bread
optional for serving
Instructions
Step 1
Preheat the grill on high heat on one half and medium-low on the other.
Step 2
In a large bowl combine the onions, pepper, olive oil, salt and pepper.
Make foil packets:
Step 3
Tear off 4 12 x 18” sheets of Reynolds Wrap® Non-Stick Foil.
Step 4
Divide the onions and peppers between 4 pieces of foil, with the dull side facing up. Top with 3 tablespoons marinara.
Step 5
Bring up the long sides of the foil, so the ends meet over the food.
Step 6
Double fold the ends, leaving room for heat to circulate inside. Double fold the two short ends to seal the packet tight, so no steam escapes.
Step 7
Place the foil packets on the side of the grill with the medium-low heat. Cook until the vegetables are tender, about 25 minutes.
Step 8
When ready, set aside and add the sausage to the medium-low side. At this point you can shut off the high side of the grill.
Step 9
Cook sausage, 6 to 8 minutes turning often until cooked through in the center and place on a cutting board.
Step 10
Open the foil packets, slice the sausage and add to the foil packets, top each with 2 tablespoons cheese and keep open.
Step 11
Cover grill and leave until cheese melts, about 5 minutes. Serve with bread, if desired.
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