Add this recipe to your weeknight-easy list. Sliced sausage, fresh peppers and a few pantry staples combine in a delicious stew that's ready in 40 minutes.
What You Need
Original recipe yields 6 servings
2 tsp. oil
1 yellow pepper, cut into thin strips
2 cloves garlic, minced
3/4 lb. Mexican chorizo, cut lengthwise in half, then crosswise into thin slices
1 can (15 oz.) chickpeas (garbanzo beans), rinsed
1-1/2 cups undrained canned diced tomatoes
1/4 cup KRAFT Tuscan House Italian Dressing
2 Tbsp. sliced sun-dried tomatoes
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Let's Make It
Heat oil in medium saucepan on medium-high heat. Add peppers; cook and stir 4 to 5 min. or until crisp-tender, adding garlic for the last minute.
Stir in remaining ingredients. Bring to boil; cover.
Simmer on medium-low heat 20 min. or until heated through, stirring occasionally.
Serve with hot cooked white rice.
Substitute andouille sausage, kielbasa or 4 slices cooked and crumbled OSCAR MAYER Bacon for the cut-up chorizo.
Calories From Fat
% Daily Value*
Total Fat 29g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 20g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.