Uncle Al's Sausage and Peppers Casserole |
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Prep Time: 15 Minutes Cook Time: 46 Minutes |
Ready In: 61 Minutes Servings: 8 |
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Before starting this recipe, make sure everything is ready-to-go because the cooking moves really fast. By the way, the hot cherry peppers[ are only suggested and NOT for the weak at heart!] Ingredients:
1/4 cup olive oil |
2 pounds fresh turkey sausage (about 8 links), cut in 1/2 |
1 medium red onion, quartered and separated |
1 red bell pepper, cored, seeded, and cut into 1- inch-wide strips |
1 green bell pepper, cored, seeded, and cut into 1-inch-wide strips |
1 yellow bell pepper, cored, seeded, and cut into 1- inch-wide strips |
1 pound green beans, ends trimmed and halved |
1 (14-ounce) can no-sugar-added diced tomatoes |
3 cloves garlic, chopped |
2 tablespoons chopped basil leaves, plus some for garnish |
1 teaspoon dried oregano |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon freshly ground black pepper |
8 ounces button mushrooms |
4 marinated hot cherry peppers, optional |
shaved parmesan, for garnish |
equipment: oval gratin dish |
Directions:
1. Preheat oven to 375 degrees F.
2. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the sausage and cook, stirring occasionally, until browned, about 6 minutes. (Don't fully cook the sausage, as it will be finished in the oven.) Drain the fat from the skillet.
3. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and peppers and cook, stirring, until tender, about 2 minutes. Add in the remaining ingredients except for the mushrooms, cherry peppers, and Parmesan and cook, stirring occasionally, for another 3 minutes.
4. Combine the sausage, vegetable mixture, mushrooms, and cherry peppers in the gratin dish. Bake uncovered until well browned, about 40 minutes. Serve garnished with basil leaves and Parmesan.
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