Slow cooker sausage and peppers

Name: Slow cooker sausage and peppers
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 red bell peppers; 1 green bell pepper; 1 yellow onion, large; 4 cloves garlic, minced; 2 tsp Italian seasoning; ½ tsp salt; ¼ tsp black pepper; 1½ lb Italian sausage, 6 links; 1 can crushed tomatoes, 28 oz; ¼ tsp red pepper flakes (optional); 6 hoagie rolls, split, to serve (optional)

Sausages, sweet peppers and onions braise all afternoon in tomato sauce until they’re tender enough to pile onto anything.

375 min total
15 min hands-on
Anyone can make this
Serves 6
About $2.43 a serving
470 calories
Good the next day
Dairy-free

Dolly says: Make the full amount. It’s just as good for lunch the next day.

Ingredients

For 6 servings.

2 red bell peppers
1 green bell pepper
1 yellow onion, large
4 cloves garlic, minced
1½ lb Italian sausage, 6 links
1 can crushed tomatoes, 28 oz
6 hoagie rolls, split, to serve (optional)

From your pantry

2 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

Each serving has about 470 calories, 20 g protein, 19 g carbs and 36 g fat, and costs about $2.43 at typical US grocery prices. Both are estimates from what the recipe uses.

Missing something?

No red bell peppers? Yellow bell peppers work.
No green bell peppers? Yellow bell peppers work.
No yellow onions? White onions or red onions work.
No crushed tomatoes? Diced tomatoes work.
No hoagie rolls? French bread works.

Steps

Tap an underlined word for a quick explanation.

Cut the peppers into ½-inch strips, the onion into thin half-moons, and the garlic.
Put the peppers, onion and garlic in the slow cooker and sprinkle with the Italian seasoning, salt, pepper and pepper flakes.
Lay the sausages on top of the vegetables in a single layer.
Dolly’s tip: Browning them in a skillet for 5 minutes first gives them more color, but it’s not required.
Pour the crushed tomatoes over the sausages.
Cover and cook on low for 6 hours or high for 3, until the sausages read 160°F in the middle and the peppers are very soft.
Timer: 360 min
Dolly’s tip: Keep the lid on. Every peek lets out heat and adds about 20 minutes.
Food safety: Raw pork sausage is done at 160°F and raw chicken or turkey sausage at 165°F. Precooked sausage just needs heating until hot all the way through.
Lift the sausages out, them into thick pieces, and stir them back into the sauce.
Serve in split rolls, over pasta or rice, or just in a bowl with the sauce. Leftovers freeze well for up to 3 months.