- 1 tablespoon olive oil
- 6 links Italian poultry sausage cut links in half
- 1 jar Marinara sauce
- 6 bells peppers seeds removed and sliced
- 1 large white onion sliced
In a large skillet heat the olive oil over medium heat until hot. Add the Italian sausage and cook on each side for 3-4 minutes or until browned and almost cooked through.
Add sausages to the slow cooker. Pour the sauce over top and then add the peppers and onions over top.
Place the lid on and set the slow cooker to cook for 8 hours on low.
To make hoagies place 2 sausages on a hoagie. The put some peppers and onions over top. Top the hoagies with a 1/2 slice of provolone cheese and cook under the broil for 2-3 minutes or until the cheese is melted. To keep calories down I recommend eating the hoagies open faced.
This can also be served over your favorite pasta.
This recipe can be made completely ahead of time and stored in the refrigerator or freezer for future meals. You also can prep the slow cooker the night before and turn it on in the morning. Store the crock in the refrigerator.
Serving: 1g | Calories: 294kcal | Carbohydrates: 22g | Protein: 21g | Fat: 13g | Fiber: 6g