Slow Cooker Sausage and Peppers

Slow Cooker Sausage and Peppers
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additional images
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From The Hamilton Beach Test Kitchen

Added by Pat

Ingredients

  • 1 can (28 ounces) tomato puree
  • 2 cloves garlic, minced
  • 2 teaspoons sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon coarse black pepper
  • ¼ teaspoon dried crushed red pepper
  • 2 pounds Italian sausage, hot or mild
  • 2 medium green bell peppers, halved, seeded and sliced
  • 1 medium yellow bell peppers, halved, seeded and sliced
  • 1 large sweet onion, sliced
  • ¼ cup sliced basil leaves
  • Sub rolls or cooked pasta

Directions

  1. In a large bowl, stir together tomato puree, garlic, sugar, oregano, salt, black pepper and crushed red pepper.
  2. Add tomato puree mixture, sausage, peppers and onion to slow cooker crock. Stir until mixture is coated with sauce.
  3. Cover slow cooker and cook on HIGH for 3 to 4 hours or LOW for 7 to 8 hours.
  4. Stir in basil before serving. Serve on sub rolls or over cooked pasta.

Serves:  8-10

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