Preparation Time: 10 minutes
Cooking Time: 6 hours
Servings: 6
Ingredients:
• 5 to 6 medium cloves garlic finely chopped
• 2 large yellow onions halved and thinly sliced
• 4 green bell peppers halved from top to bottom, cleaned and thinly sliced
• 1 tablespoon kosher salt
• 1 teaspoon Italian Seasoning
• 1/4 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 28 ounce can unsalted crushed tomatoes
• 1/4 cup cold water
• 1 bay leaf
• 1 3/4 to 2 pounds uncooked Italian Sausage Links Mild or Spicy
• chopped Italian parsley for serving optional
Directions:
1. Finely chop garlic. Remove the chopped garlic and onion to the slow cooker Slice bell peppers in half from top to bottom. Remove the ribs and any seeds.
2. Add the sliced bell peppers to the slow cooker along with the salt, Italian Seasoning, dried oregano, crushed red pepper flakes, 1/4 cup cold water and 1 can have crushed tomatoes. Toss until well coated and liquid is evenly distributed.
3. Remove about half of the peppers and onion mixture to a bowl. Bury the uncooked sausages in the middle and return the peppers and onions back to the slow cooker to cover the sausage. Add the bay leaf. Cover, set to low and cook for 6 hours.
4. The onions and peppers will give off a lot of water as they cook which will make the sauce liquid and spoon-able so don’t stress that there isn’t enough liquid. Top with some chopped parsley, serve hot and enjoy!
Nutrition:
381 calories
23g fat
33g protein
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