Crockpot Italian Sausage and Pepper
Casserole
from the website of
www.busycooks.about.com/od/sausagerecipes/r/cpsausagepeppe.htm
2 lbs. sweet or hot Italian turkey  sausage
2 yellow onions, chopped
1 green bell pepper, cut into 2 inch pieces
1 red bell pepper, cut into 2 inch pieces
1 yellow bell pepper, cut into 2 inch pieces
2 bay leaves
4 closes garlic, minced
1 14 oz. can diced tomatoes, undrained
6 oz. can tomato paste

1/2 cup dry red wine (or water)
1 TB dried parsley leaves
1/2 tsp dried oregano leaves
1/2 tsp. dried basil leaves
1/2 tsp. salt
1/8 tsp. white pepper

Cook turkey sausage in heavy skillet over medium heat until browned, turning occasionally.
Layer half of the onions on bottom of 3-4 quart crockpot, then add half of the peppers.
Add all of the browned turkey sausage, then the rest of the onions and peppers.
Add bay leaves and garlic.

Combine diced undrained tomatoes, tomato paste, and red wine in a small bowl
Mix well to blend.
Pour over mixture in crockpot.
Cover slow cooker and cook on low for 6 hours.

One hour before mixture is done, mix together parsley, basil, oregano, and salt and pepper.
Add to crockpot and stir well
Cover and cook one more hour until sausage is thoroughly cooked and vegetables are
tender.
Serves 8