PEPPER & SAUSAGE CASSEROLE

PEPPER & SAUSAGE CASSEROLE image

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 15

Previous Next

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

Steps:

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.
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.
To view this recipe on YouTube, click on this link >>>> https://youtu.be/pXGJFAErvOY