Pepper & Sausage Casserole
This Pepper & Sausage Casserole is a quick and easy recipe to make. With tasty ingredients, this dish is perfect to enjoy on weeknights.
Ingredients
- 1 1/2 tbsp. olive oil tips & tricks
- 1 cup white onions, chopped
- 2 pinches ground Himalayan sea salt
- 1 cup red peppers, chopped
- 1 cup poblano peppers, chopped
- 2 large cloves garlic, pressed
- 1 lb. hot Italian sausage (substitute chorizo or merguez), casing removed and torn into pieces see Recipe
- 1 tsp. dried basil
- 1 tsp. smoked paprika
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 1 cup orzo pasta
- 1 can (14 oz.) fire roasted tomatoes
- 2 cups low-sodium chicken broth
- 1/2 cup dry red wine
- 1/4 cup fresh chopped parsley tips & tricks
Directions
- 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.
- Add the fire roasted tomatoes; stir well.
- 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.