Slow Cooker Italian Sausage and Peppers

Name: Slow Cooker Italian Sausage and Peppers
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Ingredients: 1 tbsp olive oil; 1 lb fresh Italian sausage links - nitrate-free ((or 6 medium Italian sausage links in their casing)); 1 medium onion (cut into 1/4-inch-wide strips); 3 cloves garlic; 8 oz (227) white mushroom (sliced); 2 red bell pepper (cut into 1/4-inch-wide strips); 1 1/2 cup any tomato sauce ((I prefer homemade tomato sauce or you can use 28oz can of crushed tomatoes)); Coarse salt and ground black pepper to taste; Fresh parsley for garnishing

3.6

(50)

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Prep Time: 10 minutes

Cook Time: 300 minutes

Total: 310 minutes

Servings: 6

Author : Olivia Ribas

gluten free italian sausage low carb

Ingredients

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1 tbsp olive oil1 lb fresh Italian sausage links - nitrate-free ((or 6 medium Italian sausage links in their casing))1 medium onion (cut into 1/4-inch-wide strips)3 cloves garlic8 oz (227) white mushroom (sliced)2 red bell pepper (cut into 1/4-inch-wide strips)1 1/2 cup any tomato sauce ((I prefer homemade tomato sauce or you can use 28 ounces can of crushed tomatoes))Coarse salt and ground black pepper to tasteFresh parsley for garnishing

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Instructions

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Step 1

Over medium-high, heat olive oil in a large skillet. Add sausage links, and cook for about 2 minutes each side, just until they get brown (but the sausage will not be cooked though). Place them on a cutting board, slice them and place in the slow cooker.

Step 2

Add onions and cook for about 2 minutes. Stir constantly. Then add garlic and cook for 30 seconds. Transfer onions and garlic to the slow cooker.

Step 3

In the same skillet add mushroom (if necessary pour more olive oil in the skillet) and cook for 2 minutes or until they get a nice golden color. Transfer to the slow cooker.

Step 4

Add bell pepper, tomato sauce, salt and black pepper to the slow cooker.

Step 5

Cover and cook for 5 hours on low or 3 hours on high, or until sausages are cooked through and tender.

Step 6

Top with parsley. Enjoy!