Sausage Pepper Sandwiches
Good recipe. Be sure to cook for the 8 hours. I cooked 5.5 hours and the vegetables were not quite done.
Yield
6 servingsPrep
5 minCook
8 hrsReady
8 1/12Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | ounces |
italian sausage
|
*
|
| 1 | medium |
green bell peppers
cut into 1-inch pieces |
|
| 1 | large |
onions
cut into 1 inch pieces |
|
| 8 | ounces |
tomato sauce
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 6 | x |
sandwich rolls
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 115.6 | ml/g |
italian sausage
|
*
|
| 1 | medium |
green bell peppers
cut into 1-inch pieces |
|
| 1 | large |
onions
cut into 1 inch pieces |
|
| 231.2 | ml/g |
tomato sauce
|
|
| 0.6 | ml |
black pepper
|
|
| 6 | x |
sandwich rolls
|
* |
Directions
In a large skillet, brown sausage links over medium heat. Cut into ½-inch slices; place in a slow cooker. Stir in the peppers, onion, tomato sauce and pepper. Cover and cook on low for 8 hours or until sausage is no longer pink and vegetables are tender. Use a slotted spoon to serve on buns.
