Avert your eyes, fellow vegetarians. I’m making sausage and peppers in the name of love. It’s my husband’s most favorite meal…ever. I know most vegetarians are vocal in their opinions and will often have meat free homes. Not me. I like to let people do whatever makes them happy and this dish makes my family very happy.
I sear the sausage, drain off the excess fat and then add onions, peppers, garlic and a bit of oregano. I let that cook and then drop all of it in the slow cooker if I need to leave and let it simmer for hours and hours. If I’m home, I’ll just simmer it on the stove on low for about three hours. I use a mixture of sweet and hot Italian sausage. The kids eat the sweet, and Mike eats the hot.
The recipe is actually from a very old friend of ours whose mother was kind enough to write all of her amazing recipes down. Her food is phenomenal and the recipes are simple and delicious all of which are staples in our weekly menu.
I hope you enjoy it as much as my boys do. I don’t think I’ve ever had to wrap up leftovers on this one.
Sausage and Peppers
- 1 pound mixed sweet and hot Italian sausage ( or choose just one)
- 2 onions, roughly chopped
- 3 bell peppers, roughly chopped ( I use a mixture of green and red)
- 2 cloves garlic, minced
- 8 ounces marinara sauce
- 1/2 teaspoon dried oregano
- 2 tablespoons freshly chopped basil
- 1/4 cup freshly grated parmesan
- salt and pepper to taste
Standard Directions: In a skillet over high heat, sear sausage until browned. Drain excess fat and add onions, peppers, garlic. Add marinara sauce and cover. Simmer on low for at least two hours, stirring occasionally. Once sausage is thoroughly cooked, add basil, parmesan and salt and pepper to taste. Serve on Italian rolls.
Slow Cooker Directions: In a skillet over high heat, sear sausage until browned. Remove sausage from pan and drain excess fat from pan. Add onions, peppers and garlic to pan and sauté until lightly caramelized. In your slow cooker, add the seared sausage, the sautéed pepper and onion mixture and the marinara sauce and cover. Cook on low for at least four hours, or until sausage is cooked thoroughly. Finish by stirring in basil and parmesan. Serve on Italian rolls.
Adapted from this cookbook by Elizabeth Baron Callahan