Name: Cheesy Sausage and Peppers Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 20 oz beer bratwurst; 1 onion; 1 red bell pepper; 1 green bell pepper; 1 tbsp olive oil; black pepper, to taste; 16 oz white mushrooms, sliced; 1 tbsp butter; 1 tbsp balsamic vinegar; 2 cups shredded mozzarella cheese; 1/4 cup pickled hot peppers, chopped

1

Slice the bratwurst links in half lengthwise to butterfly them.

2

Dice the onion and both bell peppers.

3

Heat olive oil in a large skillet over medium-high heat. Add the diced onion and peppers, and season with black pepper. Sauté until they begin to soften.

4

Add the sliced mushrooms to the skillet and continue to cook until the vegetables are tender.

5

When the vegetables are almost done, stir in the butter and balsamic vinegar. Cook for another minute, then remove the vegetable mixture from the skillet and set aside.

6

Preheat your oven to 350°F (175°C).

7

In the same skillet, sear the butterflied bratwurst on both sides until browned.

8

Arrange the seared bratwurst on a baking sheet lined with parchment paper.

9

Top the bratwurst evenly with the sautéed vegetable mixture.

10

Sprinkle generously with shredded mozzarella cheese and top with chopped pickled hot peppers.

11

Bake for about 15 minutes, or until the cheese is completely melted and bubbly.