Ingredients:

  • 2 lbs Italian Pork Sausages (Sweet or Hot)
  • 3 large (600g) Bell Peppers, sliced into strips
  • 1 large (200g) Yellow Onion, sliced into half-moons
  • 4 cloves (20g) Garlic, minced
  • 24 oz (680g) Thick Marinara Sauce
  • 1/2 cup (120ml) Beef Broth
  • 1 tsp (2g) Dried Oregano
  • 1 tsp (2g) Dried Basil
  • 1/2 tsp (3g) Red Pepper Flakes
  • Salt to taste
  • Black Pepper to taste

Instructions:

  1. Slice the bell peppers and yellow onion into uniform strips and mince the garlic.
  2. Place the sliced onions and peppers at the bottom of the slow cooker.
  3. Stir in the minced garlic, dried oregano, dried basil, and red pepper flakes.
  4. Pour the marinara sauce and beef broth over the vegetables, stirring gently to combine.
  5. Nestle the raw Italian sausages on top of the vegetable and sauce bed.
  6. Cover and cook on Low for 7-8 hours or on High for 4 hours until sausages are plump and peppers are softened.