Uncle Al's Sausage and Peppers Casserole Recipe

Uncle Al's Sausage and Peppers Casserole Recipe

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!

Prep: 15 min

Cook: 46 min

Yield: 8 servings

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.

Directions:

Preheat oven to 375 degrees F.

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.

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.

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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