Sausage and Peppers

Sausage and Peppers
Servings: 6 Prep 10 mins Slow Cook 3 hrs to 6 hrs Cook 1 min Broil 2 mins


  • 2 large sweet red peppers, seeded and sliced
  • 1 large green bell pepper, seeded and sliced
  • 1 large sweet yellow pepper, seeded and sliced
  • 1 large onion, cut into wedges
  • 1 20 ounce package hot or sweet Italian turkey sausages
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • 1 1/2 tablespoons cornstarch mixed with 2 tbsp water
  • 1 tablespoon grainy mustard
  • 6 small multigrain submarine or hoagie rolls (2 to 3 oz each)

Make It

1. Combine peppers, onion, sausages, vinegar, thyme and black pepper in a 5- to 6-quart slow cooker.

2. Cook on HIGH for 3 hours or LOW for 6 hours. Use a slotted spoon to remove peppers and sausages from slow cooker; set aside and keep warm.

3. Heat broiler. Pour liquid from slow cooker into a small saucepan. Whisk in cornstarch mixture and mustard. Bring to a boil; boil for 1 minute or until thickened.

4. Meanwhile, slice rolls almost all the way through lengthwise. Place on a baking sheet, cut side up, on top rack under broiler for 1 to 2 minutes or until toasted. Cut sausages diagonally into 1/2-inch-thick slices and stir back into pepper mixture. Place a scant 1 cup of the sausage mixture on each roll. Drizzle each sandwich with a generous 2 tbsp of the sauce, reserving remaining sauce for dipping. Serve immediately.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 386, Fat, total (g): 14, chol. (mg): 56, sat. fat (g): 1, carb. (g): 47, fiber (g): 8, pro. (g): 23, sodium (mg): 945, Percent Daily Values are based on a 2,000 calorie diet.