This classic combination doesn’t get much easier! For crisp vegetables, add
the peppers and onions halfway through cooking, being sure to stir them in with
Yield: 6 servings
2 pounds Italian sausage, cut in half crosswise
3 bell peppers, sliced into 1/2-inch strips
2 medium onions, halved and thinly sliced
1 teaspoon black pepper
1/2 teaspoon kosher salt
2 teaspoons olive oil
Sour cream, optional garnish
Add all ingredients to the slow
cooker crock and toss well to coat vegetables and sausage pieces with the
oil and spices.
Cover and cook on low for 8 hours. Garnish each serving with a dollop of sour
cream, if desired.
NOTE: The sausages will NOT brown in the slow cooker. If you want them
browned, sear them in a hot
pan before adding to the slow
Easy add-In: If you’re a mushroom lover, feel free to add a 7-ounce can of
sliced mushrooms (drained) to the recipe.
Doing so will alter the approximate nutritional content to:
Calories: 564 protein: 23g net carbs: 5.5g fat: 49g cholesterol: 115mg sodium: