In large skillet slowly brown and cook and break up sausage, draining grease as it accumulates. This is the longest step in the process - be sure to cook and nicely brown the sausage - not burn it. Drain sausage in a collander.
Saute mushrooms in the same frying pan.
Place sausage into two glass pie dishes. Place mushrooms on top of sausage.
Melt butter in small saucepan. Stir in flour and curry powder, heat until bubbly. Gradually stir in half-and-half and cook over low heat, stirring constantly until smooth and slightly thick (if too thick, add a little half-and-half.) Pour sauce over sauge and mushrooms. Arrange pepper strips on top.
Bake at 350 degrees for 30-45 minutes, or until bubbly. (note - this may be prepared ahead except for baking then frozen until needed. Defrost and the bake.)