I made this flavorful dish for the first time last week. It was so delicious that I had to include the recipe in my blog. I found this gem in the May 2017 edition of Southern Living Magazine. The one pound of multicolored sweet peppers really caught my eye. You see...I have a garden full of sweet peppers, and I am constantly looking for ways to use them in recipes. This recipe is yummy and also lets me use peppers from my garden. As a bonus, I also love pasta. It seemed the perfect recipe for me. I hope you enjoy it just as much as I do!
Preparation time is 20 minutes. Total time is 40 minutes.
I love slow cooker recipes; especially for those busy days where the thought of preparing dinner sounds exhausting. This one is extra nice, because the prep work is fast and easy. You can easily throw this together before you go to work or start your day. I adapted this recipe from the May 2011 edition of Woman's Day Magazine. I love the versatility of this recipe as well (see tips). If you make these yummy hoagies, please let me know what you think!
Sometimes, I do not drain the tomatoes, and I add up to a pound more of the sausages. If you decide to try this, just make sure you serve it with a slotted spoon.
For those who do not eat pork, I have made this with an Italian poultry sausage. The results were excellent!
You can also serve this open-faced sandwich style. Toast thick slices of bread, and place the meat-veggie mixture on the toast. Top with cheese.
You can use any cheese you desire: asiago, goat cheese, feta, mozzarella...
In honor of Mardi Gras (Tuesday, February 28th), I used Cajun Style Andouille smoked sausage in this soup. I buy the all natural brand that has no nitrates and no artificial ingredients. The sausage lends a nice kick to the soup, but I find that it does not overwhelm the overall flavor of the dish. I love to make corn bread (look for it on Thursday's post) as it complements the soup. It is a great pairing! So this Fat Tuesday (also known as Mardi Gras Day or Shrove Day), go and celebrate by spicing up the holiday with this awesome soup!
Bon Appetit Chéri
1. As you cook and sauté your vegetables, you may need to adjust the heat level on your stove-top. If the bottom of your Dutch oven (very large heavy pot) is browning too much, you need to lower your heat.
2. After browning your sausage, drain the excess fat on paper towels.
3. Be careful of splattering grease when browning your sausage. Ouch!