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Sausage and Peppers

Sausage and Peppers

Nutrition Facts
  • cal. (kcal) 386
  • Makes: 6 servings
  • Prep: 10 mins
  • Slow Cook: 3 hrs to 6 hrs
  • Cook: 1 min
  • Broil: 2 mins
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Ingredients

  • 2 large sweet red peppers, seeded and sliced
  • 1 large green bell pepper, seeded and sliced
  • 1 large sweet yellow pepper, seeded and sliced
  • 1 large onion, cut into wedges
  • 1 20 - ounce package hot or sweet Italian turkey sausages
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons cornstarch mixed with 2 tbsp water
  • 1 tablespoon grainy mustard
  • 6 small multigrain submarine or hoagie rolls (2 to 3 oz each)

Directions

  1. Combine peppers, onion, sausages, vinegar, thyme and black pepper in a 5- to 6-quart slow cooker.
  2. Cook on HIGH for 3 hours or LOW for 6 hours. Use a slotted spoon to remove peppers and sausages from slow cooker; set aside and keep warm.
  3. Heat broiler. Pour liquid from slow cooker into a small saucepan. Whisk in cornstarch mixture and mustard. Bring to a boil; boil for 1 minute or until thickened.
  4. Meanwhile, slice rolls almost all the way through lengthwise. Place on a baking sheet, cut side up, on top rack under broiler for 1 to 2 minutes or until toasted. Cut sausages diagonally into 1/2-inch-thick slices and stir back into pepper mixture. Place a scant 1 cup of the sausage mixture on each roll. Drizzle each sandwich with a generous 2 tbsp of the sauce, reserving remaining sauce for dipping. Serve immediately.

Nutrition Information for Sausage and Peppers

Servings Per Recipe: 6
PER SERVING: 386 cal., 14 g total fat (1 g sat. fat), 56 mg chol., 945 mg sodium, 47 g carb. (8 g fiber), 23 g pro.

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