Sausage Pepper, and Cornbread Skillet Pie

Categories: Casseroles- One Dish Meals

Ingredients

• 2 tsp. olive oil
• 1 lb. Italian sausage links
• 2 large red bell peppers, sliced
• 1 large onion, sliced
• 3 cloves garlic, finely chopped
• 1 bunch Swiss chard, stems discarded, leaves coarsely chopped (about 8 cups)
• kosher salt and pepper
• 1 (8.5-oz.) box corn muffin mix
• 1/2 cup grated Parmesan (2oz.)
• 1/3 cup milk
• 1 large egg

Directions

1. Heat oven to 400 degrees. heat the oil in a large cast-iron skillet over medium heat. Add the sausage an cook, turning, until browned on all sides, 3 to 4 minutes. Transfer the sausages to a cutting board and cut into 1-inch pieces.
2. Add the peppers and onion to the skillet and cook, stirring occasionally, for 4 minutes; stir in the garlic. Add the chard, 1/2 tsp. salt and 1/4 tsp. pepper, and cook until the chard is beginning to wilt, 1 to 2 minutes. Remove from heat and stir in the sausage.
3. Meanwhile, in a bowl, whisk together the corn muffin mix, Parmesan and 1/4 tsp. pepper. Add the milk and egg and mix to combine. Spread the batter over the sausage mixture, leaving a 1/2-inch border. Bake until golden brown and a toothpick inserted into the cornbread comes out clean, 15 to 20 minutes.

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