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Sausage and Peppers in the Crock Pot

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With my classes hitting the mid-point and I am scrambling to balance studying for hours and everything else I need to do, I need easy, whip-up-in-no-time meals. AND, if using the Crock Pot is in the mix, all the better! I think I love my Crock Pot almost as much as I love my family.  That’s a lot of love.  We can get in a rut with the same meals and this one pulled us out of that rut, fast.  Sausage and Peppers – when I think of this, I think of the sandwich you get at the carnivals and fairs.  Oh so good and Oh so bad for you! Does that stop my husband and I from getting one and splitting it along with a funnel cake? Nope!  I figure we go to maybe two of such big events a year, so we can splurge with that.

I saw this recipe on one of my favorite food blogs, Shugary Sweets, and if you haven’t visited her site, you must! Do it now! Well, after you finish reading mine!  You can gain 10 pounds just reading all the yummy recipes she posts. Back to the sausage and peppers now, it’s easy to make.  The recipe does give you a choice to add cheese to the sandwich but I didn’t have provolone and I wasn’t really feeling the cheese part today so I left it out.  Definitely toast your rolls, though.  Serve it on rolls of your choice or over rice, it doesn’t matter because it will taste great either way.


1 1/2 lb Hot Italian Sausage (casings removed)
1 cans (14.5oz each) Diced Tomatoes
1 can (14.5oz) Tomato Sauce
1 can (6oz) Tomato Paste
1 yellow onion, diced
2 green peppers, seeded and diced (I used one green and one red pepper)
french rolls
provolone cheese, optional


Brown the Italian sausage in a skillet until completely cooked. Drain and add meat to your large Crock Pot.
Add tomatoes, sauce, onion, green pepper and paste. Cover and turn on low for 6-8 hours.
When ready to serve, scoop meat into a french roll with a slice of provolone cheese. If you want it toasted, heat your french roll with cheese for 5-6 minutes in a 400 degree oven.
Recipe from Shugary Sweets

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