Sausage, Peppers, and Mushrooms Low-Carb Cheesy Bake

Ingredients

• 2 T olive oil
• 16 oz. brown Cremini mushrooms, washed and cut in thick slices
• 19.5 oz hot or mild turkey or pork Italian sausage
• 2 red bell peppers, cut into thick strips
• 2 green bell peppers, cut into thick strips
• 1/2 tsp. Italian herb blend
• 1/2 tsp. Spike Seasoning
• Fresh-ground black pepper to taste
• 1 1/2 cups grated Mozzarella

Directions

1. Set the oven to 375F/190C. Coat a large baking dish with non-stick spray or olive oil. Rinse the mushrooms, slice them thickly, then warm a little olive oil in a pan and cook the mushrooms until they are ready.
2. In a separate large non-stick pan, warm a little olive oil and begin browning the sausage over medium-high heat, turning it now and then so each side gets color. If the sausage is already cooked, you can leave this part out and slice it before browning.
3. Once the mushrooms have given off their moisture, the liquid has cooked away, and the mushrooms have taken on a little color, spread them across the bottom of the prepared baking dish.
4. Remove the stems and seeds from the peppers, then slice the peppers into thick strips. In the same pan used for the mushrooms, heat about 2 tsp. more olive oil and cook the peppers over medium high heat just until they begin to soften, about 4 minutes. They will spend more time in the oven, so stop there if you want a bit of bite left.
5. Arrange the peppers on top of the mushrooms in the baking dish. Sprinkle the peppers and mushrooms with the seasonings and black pepper.
6. When the sausage is lightly browned all over, move it to a cutting board and let it cool until it is easy to handle. Slice each sausage in half lengthwise, cut it into thick half-moon pieces, warm the pan again, and brown the sausage once more on the cut surfaces.
7. Scatter the browned sausage over the peppers and mushrooms, then add as much grated mozzarella as you like over the top. Bake about 25 minutes, until everything is bubbling hot and the cheese is melted with a good bit of browning. Serve hot.