I feel like I have neglected my blog – probably because I have neglected my blog. So I am breaking my routine and adding an extra recipe this week. Sausage and peppers, yum! Which we do with quinoa – which isn’t traditionally Italian at all but is gluten free so hurray!
Prep time: 15 minutes, Cook time: 6 hours (in a slow cooker), serves 4-6 depending on how hungry you are.
4 medium garlic cloves, minced
2 large yellow onions, halved and thinly sliced
3 bell peppers (I like to use one each red, yellow and orange because it’s prettier that way), halved from top to bottom, cleaned and thinly sliced
1tbs kosher salt
1tsp Italian Seasoning
1/4 tsp dried oregano
1/2 tsp crushed red pepper flakes
1/4 tsp dried parsley
1 28-oz can unsalted crushed tomatoes
1/4 cup cold water
2lbs uncooked Italian sausage (I get one package each of spicy and sweet)
Finely mince garlic, slice onions, cut up the peppers. Add the vegetables to the slow cooker along with the water and spices and toss until everything is evenly coated. Remove half of the mixture, lay the sausages on top and then cover with the remaining peppers and onions.
Half an hour before it finishes cooking, prepare the quinoa according to the instructions on the package – or whichever starch your family enjoys. If you have the time, you can also take the sausage out when the 6 hours are up and fry them in a little oil to make the casing a little crispy.?
You can also use some fresh chopped parsley on top when serving but I never have any on hand and no one seems to complain! Enjoy! Happy Sunday.