(This recipe serves 4. Pre time required = 20 minutes. Total cooking time = 6 hrs 20 mins)
|1 can crushed tomatos||4 Large Red Bell Peppers|
|1 teaspoon of dried oregano||1 small onion|
|Salt & Pepper||1 small potato|
|1/4 tsp. crushed red pepper||1 c. fresh flat-leaf parsely|
|1lb Italian Sausage|
Step 1: In a 5- to 6-qt slow cooker, combine the crushed tomatoes, oregano, and 1/4 tsp each salt and pepper.
Step 2: If the peppers do not sit upright, slice a very thin piece off the bottom. Finely chop the piece and place in a large bowl. Add the onion, potato, parsley and crushed red pepper (if using) to the bowl and toss to combine. Add the sausage and mix to incorporate
Step 3: Using a paring knife at a slight angle, cut the tops off the peppers; discard the seeds. Spoon the sausage mixture (about 1 cup each) into the peppers.
Step 4: Arrange the peppers upright in the slow cooker and place the tops over the filling. Cook, covered, until the sausage is cooked through and the peppers are tender, 5 to 6 hours on low or 3 to 4 hours on high. Using two large spoons, transfer the peppers to plates, letting any excess liquid drain into the sauce. Stir the sauce and serve with the peppers.
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Recipe by Johnny Valiant/Women's Day.