italian peppers and onions

4-5 servings, costs about $10, 10 minutes prep, 100 minutes cooking. very easy to make, very forgiving & satisfying.

ingredients:
1 package of italian turkey sausage (this is how i get around not eating any pork or beef) - about 6 sausages.
1 large green pepper (or two if you really like)
2 basic boiling potatoes
2-3 large onions (or four small ones)
3 tablespoons of olive oil
5 tablespoons of water
large round casserole dish with cover - preferably glass

preheat oven to 325 degrees. wash potatoes, scrub skins and cube. peel onions, cut off ends, slice onions in half around the middle & chop - but not too thinly (these will caramelize and reduce while cooking). slice green pepper(s) in half, discard seeds and clean. chop pepper(s).

keeping hands and area as clean as possible while handling raw poultry, cut turkey sausage into chunks width-wise so you get something close to five 'meatball-esque' pieces per sausage.

in casserole dish, start with a healthy layer of onions to cushion the bottom of the dish, start layering peppers, potatoes, onions and meat. hint: use the vegetables as 'interference' between sausage - sausage will stick and cook to each other and also to side of casserole dish. half way through filling the dish, wash hands thoroughly and sprinkle in a good pinch of salt and a smaller pinch of pepper. finish off layering ensuring that vegetables cover the top - or meat will stick to the lid while cooking.

top off with another generous pinch of salt and smaller pinch of pepper. drizzle oil on top and water afterwards. cover and bake into a preheated 325 degree oven. cook for 60 minutes. pull out and with a large mixing spoon, mix slightly. this will be hard so just try to stir up the layers a bit for even cooking. recover and put in oven.

cook another 30 minutes. pull out and enjoy with crusty rolls. the juices are the best part, and sometimes i put in a bit of extra water to drain out more liquids from everything when i'm in the mood. yum.