Those are the kind of days, and weeks, that I'm thankful for my slow cooker. Throw a bunch of stuff in there in the morning, have a wonderful meal ready to go at dinnertime. And of course your house ends up smelling A. MA. ZING. So I was super excited when I stumbled upon this recipe for sausage and peppers from Pass The Sushi. I'm always on the lookout for new slow cooker recipes!
You should make this soon...very soon...and let me know what you think.
Slow Cooker Sausage and Peppers
Recipe discovered at Pass the Sushi, courtesy of BHG Special Interest Publication Tailgating, and slightly adapted by me
1 Tbs olive oil
1 lb ground Italian sausage
1/2 lb ground beef
2 - 15oz cans fire roasted tomatoes
1 8oz can tomato sauce
1 small onion, sliced
1 red pepper, sliced into thin strips
1 green pepper, sliced into thin strips
Sliced mozzarella cheese
Hoagie or sub buns
First, cut up the onion and peppers. I tried to slice them thinly and keep them all about the same size.
Heat the olive oil in a large skillet over medium heat. Brown the sausage and ground beef, using the back of a wooden spoon to break the meat into bite sized pieces.
Drain any fat off of the meat, then transfer to a large slow cooker. Add the tomatoes, tomato sauce, onion, and peppers into the slow cooker and mix it gently with the sausage mixture. Cook on low for 5-7 hours.
Spoon the sausage and peppers mixture onto your buns and add a slice of the mozzarella on top of each. Broil in the oven for just a few minutes, until the cheese is melted.