Remove stems and seeds, and cut bell peppers into 1/2" dice (if you receive a whole bell pepper, cut into 1/2" dice).

Core tomato and cut into 1/2" dice.

Trim cucumber, halve lengthwise, then cut into 1/4” half-moons.

Trim and thinly slice green onions.

Remove Italian sausage from casing, if necessary.

Place sausage on prepared baking sheet, breaking up into bite-sized pieces. Spread into an even layer and evenly top with peppers, 1 tsp. olive oil, and a pinch of salt and pepper.

Roast in hot oven until bell peppers are tender and sausage reaches a minimum internal temperature of 160 degrees, 15-18 minutes.

While sausage and peppers roast, continue recipe.

In a mixing bowl, combine cucumber, tomato, half the buttermilk-dill seasoning (reserve remaining for whipped feta), and 1 tsp. olive oil. Set aside. Rest, 10 minutes.

Carefully remove baking sheet from oven. Shingle flatbreads over sausage-pepper mixture and top with 2 tsp. olive oil.

Roast again in hot oven until flatbreads are heated through and edges begin to brown, 4-7 minutes.

Carefully remove from oven.

While flatbreads toast, continue recipe.

In another mixing bowl, combine softened cream cheese, feta, remaining buttermilk-dill seasoning, 2 Tbsp. water, and a pinch of pepper. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.

Plate dish as pictured on front of card, filling flatbreads with sausage-pepper mixture, cucumber-tomato salad, and whipped feta. Garnish with green onions. Bon appétit!