Roasted Pepper & Sausage Stew

Ingredients

•     4 red bell peppers sliced

•     2 large sweet onions thinly sliced

•     1 T. olive oil

•     1 t. salt

•     1 lb. italian sausage links

•     2 T. butter

•     3 cloves garlic minced

•     2 1/2 cups beef or garlic broth

•     28 oz. diced tomatoes

•     1/4 cup fresh basil finely sliced

•     croutons for topping

Instructions

1.     Preheat oven to 450°.

2.     Toss peppers & onions in olive oil. Spread on a foil-covered rimmed baking sheet and sprinkle with salt.

3.     Roast at 450° for 30 minutes.

4.     While peppers & onions are roasting, brown sausage links in a large pot. Remove and slice into 1/4-inch rounds.

5.     Melt butter in the pot with sausage drippings. Saute garlic over low heat until fragrant.

6.     Transfer half of peppers & onions to the pot and half to a blender. Add broth to the blender and blend on high until smooth, then pour into the pot.

7.     Add sliced sausage & tomatoes to the pot. Bring stew to a simmer and cook for 10 minutes.

8.     Add basil and cook for another minute, then remove from heat. Serve hot topped with croutons.