Italian Sausage and Peppers

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 the sausages.

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 cooker.

Approximate nutritional content:
Calories: 555 protein: 22g net carbs: 4g fat: 49g cholesterol: 115mg sodium: 1,147mg

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: 1,149mg

Source: The Everyday Low Carb Slow Cooker Cookbook by Kitty Broihier & Kimberly Mayone
Over 120 Delicious Low Carb Recipies that Cook Themselves
Buy The Everyday Low Carb Slow Cooker Cookbook in the US - UK

More recipes from "The Everyday Low Carb Slow Cooker Cookbook":
- Ham and Cheese Strata
- Chicken, Tomato and White Bean Soup
- Texas Chili

More slow cooker recipes.

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