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Title: Slow Cooker Sausages, Peppers & Onions
Categories: Pork, Vegetables, Herbs
Yield: 6 servings

3 Bell peppers, any color(s);
- sliced 1/4"
1 lg Yellow onion; halved, sliced
- 1/4" thick
1 ts Garlic powder
1 ts Dried oregano
1/2 ts Crushed red pepper (opt)
1 Parmesan rind (opt)
Salt & black pepper
1 tb Extra-virgin olive oil
2 lb Sweet or hot Italian
- sausage
14 oz Can crushed tomatoes
Torn basil leaves; to serve
- (opt)

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 oil 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 to 6 hours. Season to taste with salt and pepper. Top
with the basil, if desired.

By: Ali Slagle

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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