Crockpot Sausage and Peppers Recipe
This Crock Pot Sausage and Peppers dinner is always a hit with the whole family.
Servings: 6 servings
Calories: 470kcal
Ingredients
- 1 red bell pepper sliced thin
- 1 yellow bell pepper sliced thin
- 1 orange bell pepper sliced thin
- 1 vidalia onion sliced thin
- 3 garlic cloves minced
- 1 cup grape tomatoes
- 1 tablespoon dried parsley flakes
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/8 teaspoon kosher salt
- 1/8 teaspoon ground pepper
- 6 4 ounce italian sausage links I use a mix of hot and sweet
- 2 cups water
- 2 cups milk
- 1/2 pound cornmeal instant polenta
- 1 cup grated parmesan cheese
- 1/4 cup chopped fresh basil
Instructions
- Line the bottom of a slow cooker with the peppers and onions. Sprinkle the peppers and onions with the garlic, tomatoes, parsley, oregano, garlic powder, salt and pepper. Toss to coat.
- Line the sausages in a row on top of the pepper/onion mixture and cover with the lid.
- Cook the sausages on high for 4 hours or low for 6-7 hours or until the sausages are cooked through.
- In a large saucepan, bring the water and milk to a boil. Slowly whisk in the polenta and continue whisking until smooth.
- When the polenta starts to thicken and pull away from the sides of the pan, stir in the cheese and basil.
- Transfer to a bowl or serving platter, top with the sausage and peppers and serve immediately.
Video
Nutrition
Serving: 1g | Calories: 470kcal | Carbohydrates: 44g | Protein: 20g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 697mg | Potassium: 564mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1900IU | Vitamin C: 95.1mg | Calcium: 317mg | Iron: 1.8mg