pepper & sausage casserole

a recipe by
Francine Lizotte
Surrey South, BC

Quick and easy to make, this dish is perfect to enjoy on weeknights.

serves 4 servings
prep time 10 Min
cook time 40 Min
method Stove Top

Ingredients For pepper & sausage casserole

  • 1 1/2 Tbsp
    olive oil
  • 1 c
    white onions, chopped
  • 2 pinch
    ground himalayan sea salt
  • 1 c
    red peppers, chopped
  • 1 c
    poblano peppers, chopped
  • 2 lg
    cloves garlic, pressed
  • 1 lb
    hot italian sausage (substitute chorizo or merguez), casing removed and torn into pieces
  • 1 tsp
    dried basil
  • 1 tsp
    smoked paprika
  • freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 1 c
    orzo pasta
  • 1 can
    (14 oz.) fire roasted tomatoes
  • 2 c
    low-sodium chicken broth
  • 1/2 c
    dry red wine
  • 1/4 c
    fresh chopped parsley

How To Make pepper & sausage casserole

  • 1
    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.
  • 2
    Add peppers and sauté for 2 minutes.
  • 3
    Add garlic and sauté for only 30 seconds.
  • 4
    Add hot Italian sausage and cook until brown, about 5 minutes.
  • 5
    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.
  • 6
    Pour in chicken broth and red wine; stir well and bring to a boil.
  • 7
    Reduce the heat to medium-low and simmer for 25 minutes, stirring halfway through.
  • 8
    When time is up, add chopped parsley, stir well and serve immediately.
  • 9
    To view this recipe on YouTube, click on this link >>>> https://youtu.be/pXGJFAErvOY
ADVERTISEMENT
ADVERTISEMENT