Pepper Sausage And Egg Casserole Food

UNCLE AL'S SAUSAGE AND PEPPERS CASSEROLE

Uncle Al's Sausage and Peppers Casserole image

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!

Provided by Food Network

Categories main-dish

Time 1h1m

Yield 8 servings

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 417 calorie, Fat 37 grams, SaturatedFat 11 grams, Fiber 4 grams

ITALIAN SAUSAGE AND PEPPER CASSEROLE

Italian Sausage and Pepper Casserole image

This recipe came from the February 2005 issue of Betty Crocker Quick-to-fix Casseroles. I fixed this last night and made no changes to the recipe other than to double it (I have a large family) and it turned out wonderful!

Provided by lhchris

Categories One Dish Meal

Time 1h10m

Yield 1 1/2 cups, 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb Italian sausage (4 to 5 links)
2 medium bell peppers, coarsely chopped (any color)
1 cup uncooked orzo pasta or 1 cup rosamarina pasta
1 (14 ounce) can beef broth
1 (8 ounce) can pizza sauce
1 cup shredded mozzarella cheese (4 oz.)

Steps:

Heat over to 375 deg. F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. Cut each sausage link into 4 pieces. In 12-inch nonstick skillet, cook sausage over medium heat 10 to 12 minutes, stirring occasionally until brown; drain.
In baking dish, mix sausage and remaining ingredients except cheese. Cover baking dish with foil.
Bake 45 minutes. Uncover and stir well. Sprinkle with cheese. Bake uncovered about 10 minutes longer or until sausage is no longer pink and orzo is tender.

PEPPER & SAUSAGE CASSEROLE

Pepper & Sausage Casserole image

Quick and easy to make, this dish is perfect to enjoy on weeknights. VIDEO https://youtu.be/pXGJFAErvOY

Provided by CLUBFOODY

Categories < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 tablespoons olive oil
1 cup white onion, chopped
2 pinches sea salt, ground
1 cup red pepper, chopped
1 cup poblano pepper, chopped
2 large garlic cloves, pressed
1 lb hot Italian sausage, casing removed and torn into pieces (substitute chorizo or merguez)
1 teaspoon dried basil
1 teaspoon smoked paprika
1/2 teaspoon black pepper (to taste)
1 cup orzo pasta
1 (14 ounce) can fire roasted tomatoes
2 cups low sodium chicken broth
1/2 cup dry red wine
1/4 cup chopped fresh parsley

Steps:

In a large skillet over medium-high heat, add oil and when it gets hot, add onions with a couple pinches of salt; sauté for 1 minute.
Add peppers and sauté for 2 minutes.
Add garlic and sauté for only 30 seconds.
Add hot Italian sausage and cook until brown, about 5 minutes.
Add basil, smoked paprika and freshly ground black pepper; stir to blend. Add orzo and sauté for 1 minute before leaving it in the skillet, undisturbed, for 30 seconds.
Pour in chicken broth and red wine; stir well and bring to a boil.
Reduce the heat to medium-low and simmer for 25 minutes, stirring halfway through.
When time is up, add chopped parsley, stir well and serve immediately.

Nutrition Facts : Calories 687.5, Fat 37.9, SaturatedFat 12.1, Cholesterol 64.7, Sodium 1711.5, Carbohydrate 49.7, Fiber 4.6, Sugar 8.4, Protein 31.7