SAUSAGE PEPPERS AND ONIONS RECIPE SLOW COOKER RECIPES

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SLOW-COOKER SAUSAGE STUFFING RECIPE - FOOD NETWORK



Slow-Cooker Sausage Stuffing Recipe - Food Network image

This hearty stuffing requires no use of a stove-top or oven-simply add cut-up stale French bread, a few vegetables and sweet Italian sausage to a slow cooker and let the machine do the rest. Only a small amount of chicken broth is necessary because the vegetables and sausage give off so much liquid (and flavor).

Provided by Food Network Kitchen

Categories     side-dish

Total Time 12 hours 20 minutes

Prep Time 20 minutes

Cook Time 4 hours 0 minutes

Yield 8 servings

Number Of Ingredients 10

8 tablespoons (1 stick) unsalted butter, cut into 1/2-inch pieces plus more for greasing the slow cooker
1 large crusty loaf of French bread or two baguettes (not sourdough), cut into 1-inch pieces and staled overnight (about 14 cups)
1 large onion, cut into 1/4-inch pieces (about 2 cups)
2 medium carrots, cut into 1/3-inch pieces (about 1 heaping cup)
2 stalks celery, cut into 1/3-inch pieces (about 1 cup)
1 1/2 teaspoons finely-minced fresh thyme leaves
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken broth
1 pound sweet Italian sausage, casings removed
2 tablespoons roughly-chopped fresh flat-leaf parsley

Steps:

  • Lightly grease the bottom and sides of a 6-quart slow cooker with butter.
  • Toss the stale French bread, butter, onions, carrots, celery, thyme and 1 teaspoon each salt and pepper in the slow cooker. Pour the chicken broth over the bread mixture and toss to coat. Use your hands to tear teaspoon-size pieces of the Italian sausage and put them directly on top of the bread mixture. The sausage should cover most of the stuffing.
  • Cover the slow cooker and cook on low until the sausage is cooked through and the vegetables are tender, about 4 hours. Remove the lid and gently stir the sausage into the stuffing. Season to taste with additional salt and pepper. Transfer to a shallow serving dish and garnish with the chopped parsley. Serve hot.

BEST SAUSAGE & PEPPERS RECIPE — HOW TO MAKE ... - DELISH



Best Sausage & Peppers Recipe — How To Make ... - Delish image

Sausage & Peppers from Delish.com are an easy bake in the oven.

Provided by Lena Abraham

Categories     gluten-free    low-carb    nut-free    weeknight meals    main dish    meat

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6 servings

Number Of Ingredients 11

3 tbsp.

extra-virgin olive oil

1 tbsp.

red wine vinegar

2

cloves garlic, minced

2 tsp.

dried oregano

1 tsp.

crushed red pepper

3

bell peppers, sliced

1

large yellow onion, sliced

Kosher salt 

Freshly ground black pepper

6

sweet or hot Italian sausages, sliced into quarters

1/4 c.

freshly sliced basil

Steps:

  • Preheat oven to 400°. In a large bowl, whisk together oil, vinegar, garlic, oregano, and red pepper. Add peppers and onions to the bowl and toss to coat in oil mixture. Pour into 9”-x-13" pan. Scatter sausage pieces on top of vegetables. Bake until vegetables are tender and sausage is cooked through, 40 to 45 minutes.  Top with basil and serve hot.

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SLOW COOKER STUFFED PEPPERS RECIPE | ALLRECIPES
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From thespruceeats.com
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SAUSAGE STUFFED PEPPERS - SALLY'S BAKING ADDICTION
Feb 15, 2021 · Peppers: The best peppers for this recipe are large bell peppers with relatively even bottoms so the peppers can stand upright without toppling over. Sausage: We usually use sweet Italian sausage, but mild or hot Italian sausage works. You could use other types of sausage such as chorizo, bratwurst, or andouille but I haven’t tested the recipe …
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Dec 15, 2021 · Sauté 1/2 cup of finely chopped onions and bell peppers and add to the pot with the cheese and salsa. Crumble lean ground beef or sausage into a large skillet and place it over medium heat; cook until the meat is no longer pink, stirring constantly. Add the meat to the slow cooker …
From thespruceeats.com
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SAUSAGE STUFFED PEPPERS - SALLY'S BAKING ADDICTION
Feb 15, 2021 · Peppers: The best peppers for this recipe are large bell peppers with relatively even bottoms so the peppers can stand upright without toppling over. Sausage: We usually use sweet Italian sausage, but mild or hot Italian sausage works. You could use other types of sausage such as chorizo, bratwurst, or andouille but I haven’t tested the recipe …
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