1poundmild Italian sausage linkscut into two inch pieces
Salt and pepper to taste
4medium russet potatoespeeled and thickly sliced
2large green bell pepperscut into thick strips
2large red bell pepperscut into thick strips
1medium onioncut into wedges
Preheat the oven to 400. Spray a 9 x 13 baking dish with cooking spray.
Heat 1 tablespoon of olive oil to a large skillet. Add the sausage links to the skillet, and cook, turning frequently, until browned. Remove from the skillet and add to the prepared baking dish.
Add another two tablespoons of oil to the skillet and add the sliced potatoes. Sprinkle with salt and pepper. Cook until lightly browned, stirring frequently. Add the potatoes to the baking dish.
Add the remaining tablespoon of oil to the skillet, then add the peppers and onions. Sprinkle the vegetables with salt and pepper. Cook, stirring frequently, until the vegetables are softened.
Add the vegetables to the baking dish, and stir to combine. Sprinkle with the Italian seasoning, then pour the chicken stock over the top of the sausage and vegetables. Bake 25-30 minutes, until the broth is bubbling and the potatoes are tender.