Italian Sausage, Pepper, and Tomato Stew
Equipment
- Slow Cooker
- Skillet
- Knife
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage links, cut into 1-inch pieces
- 3 bell peppers (mixed colors), sliced
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 (14.5 oz) cans diced tomatoes
- 1 teaspoon dried oregano
- 1/2 cup chicken broth
- Salt and pepper to taste
- Fresh basil, chopped, for garnish
Instructions
- Heat the olive oil in a skillet over medium heat. Add the sausage pieces and cook until browned on all sides, about 5 minutes. Transfer the sausage to the slow cooker.
- Add the sliced bell peppers, onion, and minced garlic to the slow cooker.
- Pour in the diced tomatoes and chicken broth. Sprinkle with the dried oregano, salt, and pepper.
- Stir everything together to combine. Cover and cook on low for 6 hours or on high for 3 hours.
- Taste and adjust salt and pepper if needed. Ladle into bowls and top with chopped fresh basil before serving.
Notes
Brown the sausage before adding it to the slow cooker to build deeper flavor in the finished stew. If the sauce thickens too much during storage, stir in a splash of broth when reheating on the stove over low heat. This dish tastes even better the next day, making it ideal for packing lunches.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Knife
Cuisine: Italian
Equipment: Slow Cooker, Skillet, Knife