Italian Sausage and Pepper Stew with Fresh Oregano
Equipment
- Slow Cooker
- Skillet
- Knife
Ingredients
- 1 pound Italian sausage links, sliced into 1-inch rounds
- 4 bell peppers (mixed colors), sliced into strips
- 1 small onion, thinly sliced
- 3 garlic cloves, minced
- 1 (14-ounce) can diced tomatoes, undrained
- 1 cup chicken broth
- 2 tablespoons olive oil
- 3 tablespoons fresh oregano leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a skillet over medium heat. Add the sliced sausage and cook for 4 to 5 minutes until lightly browned on both sides.
- Transfer the sausage to the slow cooker. Add the sliced peppers, onion, and minced garlic.
- Pour the diced tomatoes with their juice and the chicken broth over the ingredients in the slow cooker.
- Sprinkle in the salt and black pepper. Stir gently to combine.
- Cover and cook on low for 6 hours or on high for 3 hours until the peppers are tender.
- Stir in the chopped fresh oregano right before serving.
Notes
Add the oregano only at the end so its flavor stays fresh instead of cooking away. Leftovers keep in the fridge for up to three days and reheat well on the stove with a splash of broth to loosen the stew. If you want less onion, reduce it to half without changing the rest of the recipe.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Knife
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Knife