Grease (or spray with cooking spray) a 9-in. x 13-inch baking dish and set it aside.

Cook and crumble the sausage with the peppers in a skillet over medium-high heat until the sausage is cooked through. Drain. Return the sausage mixture to the pan and add the sun-dried tomatoes. Set aside.

Place the bread cubes in a very large bowl.

In a medium bowl, beat the eggs with the milk and basil. Stir the sausage mixture into the bread. Add 1 cup of the cheese and mix well. Pour the mixture into the prepared baking dish. Reserve the remaining 1 cup of cheese for later use. Cover with plastic wrap and refrigerate overnight - or at least 8 hours.

Preheat oven to 350°F.

Sprinkle the strata with the remaining 1 cup of cheese. Spray one side of a piece of aluminum foil big enough to cover the dish with cooking spray and place sprayed side down over the casserole. Seal.

Bake covered for 45 minutes. Uncover and bake for an additional 15-20 minutes.

Allow the casserole to cool slightly before serving.