Ange6012
Member
Sausage and Peppers over Rice
Prep time: 15 minutes Cook time: 6 to 7 hours on low
SERVES 8 TO 10
Fill up on protein, fiber, antioxidants, and vegetables with this slow cooker version of a classic favorite. Choosing rice or potatoes over a hoagie may be easier on your digestion during the soft-foods stage while also boosting your fiber intake. Adding cheese at the end also provides a protein and calcium boost.
2 tablespoons extra-virgin olive oil
2 pounds sweet Italian sausage links
2 red bell peppers, cored and sliced
1 orange or yellow bell pepper, cored and sliced
1 medium yellow onion, cut into strips
1 (15-ounce) jar red pasta sauce
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 teaspoon sea salt
¼ teaspoon red pepper flakes or cayenne pepper
1 to 2 cups shredded mozzarella cheese
2 to 2½ cups cooked brown or wild rice
Refrigerate leftovers for up to 1 week, or freeze for up to 2 months.
TIP You can also serve this dish with cauliflower rice, ½ of a whole-grain hoagie, or ¼ cup of baked potato instead of brown or wild rice.
SERVING RECOMMENDATIONS:
Soft Foods: ½ cup
General Foods: 1 cup
Per serving: Calories: 318; Protein: 24g; Fat: 17g; Carbohydrates: 19g; Fiber: 3g; Sugar: 4g; Sodium: 967mg
Prep time: 15 minutes Cook time: 6 to 7 hours on low
SERVES 8 TO 10
Fill up on protein, fiber, antioxidants, and vegetables with this slow cooker version of a classic favorite. Choosing rice or potatoes over a hoagie may be easier on your digestion during the soft-foods stage while also boosting your fiber intake. Adding cheese at the end also provides a protein and calcium boost.
2 tablespoons extra-virgin olive oil
2 pounds sweet Italian sausage links
2 red bell peppers, cored and sliced
1 orange or yellow bell pepper, cored and sliced
1 medium yellow onion, cut into strips
1 (15-ounce) jar red pasta sauce
2 teaspoons minced garlic
1 teaspoon Italian seasoning
1 teaspoon sea salt
¼ teaspoon red pepper flakes or cayenne pepper
1 to 2 cups shredded mozzarella cheese
2 to 2½ cups cooked brown or wild rice
- Coat the bottom of a 6-quart slow cooker with the olive oil. Heat on low for 2 to 3 minutes.
- Add the sausage, red bell peppers, orange bell pepper, onion, pasta sauce, garlic, Italian seasoning, salt, and red pepper flakes. Mix well. Cover and cook for 6 to 7 hours, until the sausage has cooked through and the vegetables are soft.
- Turn off the slow cooker. Remove the lid and sprinkle with the cheese.
- Serve the sausage and peppers warm over ¼ cup of rice per serving.
Refrigerate leftovers for up to 1 week, or freeze for up to 2 months.
TIP You can also serve this dish with cauliflower rice, ½ of a whole-grain hoagie, or ¼ cup of baked potato instead of brown or wild rice.
SERVING RECOMMENDATIONS:
Soft Foods: ½ cup
General Foods: 1 cup
Per serving: Calories: 318; Protein: 24g; Fat: 17g; Carbohydrates: 19g; Fiber: 3g; Sugar: 4g; Sodium: 967mg
