Slow Cooker Sausage, Potato and Onion-Stuffed Peppers - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 1 can crushed tomatoes
- 1 tsp. dried oregano
- Kosher salt and pepper
- 4 large red bell peppers
- 1 small onion
- 1 small potato (about 6 oz)
- 1 c. fresh flat-leaf parsley
- 1/4 tsp. crushed red pepper (optional)
- 1 lb. Italian sausage
Instructions
- In a 5- to 6-qt slow cooker, combine the crushed tomatoes, oregano, and 1/4 tsp each salt and pepper.
- If the peppers do not sit upright, slice a very thin piece off the bottom. Finely chop the piece and place in a large bowl. Add the onion, potato, parsley and crushed red pepper (if using) to the bowl and toss to combine. Add the sausage and mix to incorporate.
- Using a paring knife at a slight angle, cut the tops off the peppers; discard the seeds. Spoon the sausage mixture (about 1 cup each) into the peppers.
- Arrange the peppers upright in the slow cooker and place the tops over the filling. Cook, covered, until the sausage is cooked through and the peppers are tender, 5 to 6 hours on low or 3 to 4 hours on high. Using two large spoons, transfer the peppers to plates, letting any excess liquid drain into the sauce. Stir the sauce and serve with the peppers.
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