Preheat oven to 400 degrees. Cut sausage into 1-inch pieces; cut onion into thin wedges; cut peppers into thin strips. In a large skillet over medium-high heat, cook sausage, onion and green pepper in 1 tablespoon oil until vegetables are tender. Stir in tomatoes and peas; reduce heat and simmer for 5 minutes. Pour into a greased 13-in. X 9-in. X 2in. Baking dish. In a small bowl, combine corn meal mix, red pepper, milk, egg and remaining oil; stir until smooth. Pour over sausage mixture. Bake for 25-30 minutes or until golden brown. Yields 6-8 servings.

School. Formatted by Tracy Handler. Lynn Thomas' notes: Made this 12-10-97; added 4 cloves garlic, minced and used 1 small box Jiffy corn muffin mix (1-1/2 cups) for the Martha White. This was a delicious dish and the cornbread made a nice crust on top.