Pregnancy Friendly Slow Cooker Sausage and Peppers
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 6 italian sausage links (about 2 lb), sweet or hot
- 3 bell peppers (any mix of red, yellow, and green), seeded and sliced into ½-inch strips
- 1 large yellow onion, halved and sliced into ½-inch half-rings
- 4 garlic cloves, thinly sliced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp dried basil
- ½ tsp red pepper flakes
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
For serving
- hoagie rolls or cooked pasta, for serving (optional)
- fresh basil leaves or chopped fresh parsley, for serving (optional)
Instructions
- 1
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the sausage links and sear, turning with tongs, for about 3 minutes per side until deeply browned on all sides. Transfer the sausages to the slow cooker insert.
- 2
Layer the sliced bell peppers, onion, and garlic over the sausages in the slow cooker.
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