Sausage, Potato, and Onion-Stuffed Peppers

By á-3286

Calories: 430
Fat: 25 g
Protein: 25 g
Carb: 30 g
Fiber: 7 g

Ingredients

• 1 14.5 oz can crushed tomatoes
• 1 tsp dried basil
• salt and geound black pepper
• 4 large red bell peppers
• 1 small onion, chopped
• 1 small potato, diced
• 1 cup parsley, roughly chopped
• 1 lb Italian sausage, casings removed

Preparation

Step 1

1. In a 5 to 6 qt slow cooker, combine the crushed tomatoes, basil, and 1/4 tsp each salt and pepper.
2. Sit peppers upright. Add onion, potato, and parsley to a bowl and toss to combine. Add sausage and mix to incorporate.
3. Cut the tops off the peppers. Spoon sausage mixture into the peppers.
4. Arrange the peppers upright in the slow cooker and place tops over the filling. Cook, covered, until sausage is cooked through and the peppers are tender, 5 to 6 hours on low or 3 to 4 hours on high. Using two large spoons, transfer peppers onto plates. Stir the save and serve with peppers.