Sausage and Peppers Low-Carb Cheesy Bake

2 T olive oil, divided (or less depending on your pan)

16 oz. brown Cremini mushrooms, washed and cut in thick slices

5 links (19.5 oz) hot or mild turkey Italian sausage (I used Jenni-O Hot Italian Turkey Sausage which is low in fat and gluten-free.)

2 red bell peppers, cut into thick strips

2 green bell peppers, cut into thick strips

½ tsp. Italian herb blend

½ tsp. Spike Seasoning (or use any all-purpose seasoning blend if you don't have Spike.)

fresh-ground black pepper to taste

1 ½ cups grated Mozzarella (more or less as desired)

Directions at kalynskitchen.com

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