Heat the pan over medium-high heat and add 2 Tbsp. of olive oil until shimmering.

Add sausage to the pan and sear, turning and breaking it up until the meat is crumbled and browned on all sides.

Using a slotted spoon, remove the browned sausage from the pan and set aside on a paper towel-lined plate.

Reduce the heat to medium and add the chopped peppers and onions to the pan. Saute until the vegetables begin to soften, about 10 minutes.

Add the chopped garlic and sauté for 1 minute.

Add 1 Tbsp. of Italian seasonings and blend.

Add 1 Tbsp. of tomato paste and stir into the seasoned vegetables. Allow it to toast and form a roux.

Return the browned sausage to the pan and blend.

Add 1 cup of chicken stock to the pan and stir.

Add the rinsed can of white beans and chopped tomatoes and stir.

Add more stock until it's just covering the sausage and beans.

Add salt, pepper, 1 Tbsp. of Italian seasoning, and a bay leaf.

Stir and bring to a boil, then reduce to a simmer.

Simmer for 25-30 minutes until the broth has thickened and the beans have softened. If the beans are done and the broth still needs thickening, take some beans out with a slotted spoon, mash them, and stir them back into the broth.

Preheat the toaster oven to 400°F.

Spoon cassoulet into an oven safe dish or ramekin.

Top with shredded mozzarella cheese and a sprinkle of oregano.

Place into the toaster oven for 5-10 minutes, or until the cheese is melted to a golden color.