Italian Sausage and Peppers

This classic combination doesn’t get much easier! For crisp vegetables, add the peppers and onions halfway through cooking, being sure to stir them in with the sausages.

Yield: 6 servings

2 pounds Italian sausage, cut in half crosswise
3 bell peppers, sliced into 1/2-inch strips
2 medium onions, halved and thinly sliced
1 teaspoon black pepper
1/2 teaspoon kosher salt
2 teaspoons olive oil
Sour cream, optional garnish

Add all ingredients to the slow cooker crock and toss well to coat vegetables and sausage pieces with the oil and spices.

Cover and cook on low for 8 hours. Garnish each serving with a dollop of sour cream, if desired.

NOTE: The sausages will NOT brown in the slow cooker. If you want them browned, sear them in a hot pan before adding to the slow cooker.