Friday, January 10, 2014

Crock Pot Sausage and Peppers

12 oz pkg sausage, cut into ¼ in piece
1 green pepper, diced
1 red pepper, diced
1 small onion, diced
2 garlic cloves, minced
1 can Italian diced tomatoes
1 Tbsp Italian seasoning
Combine all ingredients in a gallon-sized freezer bag, zip close & place in freezer. When ready to use thaw in fridge overnight. Empty contents into crock-pot and cook on low 6-8 hours. Serve over rice.


  • Sorry, but I didn't get a photo on this one.
  • I'm intrigued by the idea of freeze-ahead meals for the crockpot and decided to start here.  I'll post my findings as I try more.
  • I didn't use the red pepper (just extra green) - too expensive at this time of year.
  • I used Johnsonville Brats, and they were good, but it would probably be better with Italian sausage.
  • Also, I started with room temperature ingredients and cooked it on low for about 7 hours.  This was definitely more time than it needed.
  • It would be very easy to extend with a larger can of tomatoes or more sausage.
  • It was good.  I'd make it again.

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