OK. I know, I’m pregnant, but this one was definitely one of my favorites.
I love anything with peppers and onions.
It’s true. They are so yummy to my taste buds! I could eat them plain (although they’re much better cooked). If you happen to love the taste just as much as me, you’ll love this meal. I did however, have a bit of resistance from a couple of my pickier eaters. They did try it and picked out my favorite peppers and onions. No problemo…I’ll take them! :)
Crockpot Sausage and Peppers Recipe
Ingredients:2 lbs sweet or hot Italian sausages 2 onions 3 red, yellow or green peppers, cut into 2″ slices 2 cloves of garlic 14 oz can diced tomatoes 6 oz can of tomato paste 1/2 cup beef broth 1 T. dried Italian seasoning 1/4 t. pepper
Brown the Italian Sausages in a skillet. (I usually start with them whole, then slice them up while they’re cooking….they stay in tact and keep their shape better that way). Layer half of the onions on bottom of slow cooker, then add half of the peppers. Put all of the browned sausage on top of that, followed by the rest of the onions and peppers. Mix together diced tomatoes, tomato paste and beef broth and pour over the top. Cook on low for 6 hours. One hour before mixture is done, add the spices. Stir. Cover and cook an additional hour.
Freezer to Slow Cooker Instructions:
- Brown Italian Sausages
- While browning, slice peppers and onions.
- Place onions and peppers in freezer safe bag.
- Mix together diced tomatoes, tomato paste and beef broth and place in a 2nd freezer bag.
- Label & Freeze
- Follow instructions on cooking day.
- It helps to at least have the sauce thawed out when you’re putting it in the slow cooker, but not required.
P.S. You may notice that it doesn’t look like there’s any spices in these pictures. I completely forgot to add the spices, but it was still really good! SO, if you forget it, don’t worry about it. You’ll still like it. :)