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Italian Sausage and Pepper Stew
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet

Ingredients
  

  • 1 pound Italian sausage links, sliced into 1-inch pieces
  • 3 bell peppers (mixed colors), sliced
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Brown the sausage pieces in a large skillet over medium heat until lightly colored on all sides. Drain any excess fat and transfer the sausage to the slow cooker.
  • Add the sliced bell peppers, onion, and minced garlic to the slow cooker.
  • Pour in the crushed tomatoes and beef broth.
  • Sprinkle the oregano, basil, salt, and black pepper over the top.
  • Stir everything gently to combine.
  • Cover and cook on low for 6 to 7 hours until the peppers are soft and the flavors have blended.
  • Taste and adjust salt or pepper if needed before serving.

Notes

If the stew seems too thin at the end, remove the lid for the last 30 minutes to let some liquid evaporate. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce. For a milder version, choose sweet Italian sausage instead of hot.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Large Skillet