You’ll Love This Slow Cooker Take On The Traditional Italian Sausage, Peppers and Onions

Serves 6 - Prep Time 15 minutes - Cook Time 4 to 6 hours

3 bell peppers (any colors), sliced ¼-inch thick

1 large yellow onion, halved and sliced ¼-inch thick

1 t garlic powder

1 t dried oregano

½ t crushed red pepper (optional)

1 Parmesan rind (optional)

Salt and black pepper

1 T Ghee, butter, or fat

1½ to 2pounds sweet or hot Italian sausage, nitrate free

One (14-ounce) can crushed tomatoes

Torn basil leaves, for serving (optional)

In a 5- to 8-quart slow cooker, add the peppers, onion, garlic powder, oregano

and red pepper and Parmesan rind (if using). Season with salt and pepper and

toss to combine. Set aside.

Heat the fat in a large skillet over medium. Add the sausage and cook, turning

occasionally, until browned all over, 8 to 10 minutes. Transfer to the slow cooker.

With the heat off under the skillet, pour in the crushed tomatoes and scrape up

any browned bits from the skillet. Scrape the tomatoes into the slow cooker. Toss

gently to combine. Cover and cook on low until the vegetables are tender and the

sausage is cooked through, 4 – 6 hours. Season with salt and pepper. Top with

basil if desired.

Once the sausages are cooked through and the peppers and onions are tender,

they can hold on “warm” for up to 2 hours.

Make a GF sub roll — perhaps with some mozzarella broiled on top — or over

Polenta, pasta, roasted potatoes or gnocchi. Enjoy!

Adapted from Ali Slagle