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This one-dish, stove-top supper is a perfect weeknight meal. Smoked paprika teams up with fall favorites to recreate a classic. Photo credit: Amy Johnson from She Wears Many Hats.
2 tablespoons olive oil
1 medium onion, cut into thin wedges (1 cup)
1 medium red bell pepper, cut into thin strips (1 cup)
1 tablespoon McCormick Gourmet™ Paprika, Smoked
1 package (13 ounces) apple chicken sausage, cut diagonally in 3/4-inch pieces
1 apple, such as Golden Delicious or Gala, peeled and thinly sliced
1 cup apple cider
1/2 teaspoon McCormick Gourmet™ Garlic Powder, California
1/2 teaspoon McCormick Gourmet™ Thyme
1/8 teaspoon McCormick Gourmet™ Cayenne Pepper
Heat oil in large skillet on medium heat. Add onions and bell pepper; cook and stir 5 minutes or until onions are softened. Add paprika; cook and stir 1 minute.
Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 10 minutes or until apples are tender. Serve over rice, if desired.
Test Kitchen Tip: Use 1 package (16 ounces) precooked smoked sausage or kielbasa in place of the apple chicken sausage.
(Amount per serving)