5sweet Italian sausage linkscasings removed (1 lb 3 oz package)
1 1/2cupschicken broth
1/4cupminced fresh flat leaf parsley
3cupscubed red potatoes
1medium red bell peppercubed
1medium yellow bell peppercubed
1leekwhite part cleaned and sliced
4medium cloves garlicsmashed and coarsely chopped
Kosher salt and freshly ground pepper
3/4cupshredded garlic cheese
Preheat oven to 350 F.
Mix the sausage with the mushrooms until well combined. Brown sausage mixture in a skillet over medium heat until nicely browned. Drain and set aside. Wipe out skillet.
Add parsley to the chicken broth and set aside.
Add 2 tablespoons of the olive oil to the skillet and heat over medium heat. Add the potatoes and cook, about 6-8 minutes, creating a nice light brown crust. Add the yellow and red bell peppers and continue and saute for 2-3 minutes, until peppers are tender crisp. Remove potato and pepper mixture from skillet and set aside.
Add remaining tablespoon of olive oil to the skillet and saute leek until tender, about 2-3 minutes, stirring often. Add garlic and saute another minute or so. Add the tomatoes to the pan and stir everything together. Add broth and parsley mixture and bring to a gentle boil. Season with freshly ground pepper and a couple pinches of Kosher salt.
Combine all ingredients except for the cheese and place in a 2 quart casserole dish. Cover with foil and bake for 45 minutes. Remove foil, sprinkle with shredded cheese and bake another 10 minutes.
Saturated fat: 13.9 g Unsaturated fat: 23.8 g Carbohydrates: 12.1 g Sugar: 2.5 g Fiber: 2.1 g Protein: 18 g Cholesterol: 82.8 mg
This recipe for Sweet Italian Sausage, Pepper and Potato Bake was printed from AmandasCookin.com - https://amandascookin.com/sweet-italian-sausage-pepper-and-potato-bake/ and can only be printed for education or personal use.