Sausage, Pepper, and Mushroom Bake

Time: 45 minutes
Servings: 6

INGREDIENTS;

2 tbsp olive oil
16 oz. mushrooms
15 oz. ground pork or turkey sausage
2 red bell peppers cut into thick strips
2 green bell peppers cut into thick strips
½ tsp italian seasoning
½ tsp all purpose seasoning
¼ tsp ground black pepper
1 ½ cups mozzarella or italian cheese (more or less based on preference)

INSTRUCTIONS:

Preheat the oven to 375 degrees. Spray a large baking dish with non-stick spray or olive oil.
Wash mushrooms and cut into slices. Heat a little olive oil and saute the mushrooms.
Heat a little olive oil in a separate non-stick pan and brown the sausage over medium-high heat. Drain excess oil if necessary and return to the pan until browned.
Once the mushrooms have released their liquid and are lightly browned, transfer the mushrooms to the bottom of the baking dish.
Trim away stems & seeds of peppers and cut into thick strips. Heat about 2 tsp more olive oil in the same pan you cooked the mushrooms in and saute peppers over medium high heat just until they’re starting to soften - about 4 minutes. Do not overcook here or they will get soggy in the oven.
Layer the peppers over the mushrooms in the baking dish. Season the peppers and mushrooms with italian herb blend, all purpose seasoning, and black pepper.
When the sausage is lightly browned, layer the sausage over the mushrooms and peppers. Sprinkle with the desired amount of mozzarella.
Bake for about 20 minutes or until all ingredients are sizzling hot & cheese is melted. Broil for 2-3 minutes until the cheese is browned and slightly crispy.
Serve on its own, over rice, or on a bun as a sandwich based on your personal preference.

TIDBITS:

I topped with a little buttermilk ranch dressing (obviously)!
Original recipe below uses a type of sausage and mushrooms I didn't feel like searching for... so mine is definitely a more simplified version. Check out the other one if you're feeling fancier.