INGREDIENTS
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2 tablespoons extra virgin olive oil
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1 pound assorted baby bell peppers (about 24)
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1/4 cup onion, chopped
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2 cloves garlic, minced
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1/2 teaspoon dried oregano
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1/2 teaspoon crushed red pepper or to taste
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1 teaspoon kosher salt
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1/2 to 3/4 pounds hot Italian sausage, casings removed
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1/2 to 3/4 cups finely shredded Mexican blend cheese