Slow Cooker Sausage and Peppers

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  Olive oil(23g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Turkey Breakfast Sausage(1134g)
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  Yellow Onion
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  ½ teaspoon kosher salt
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  ¼ teaspoon ground black pepper
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  Garlic(240g)
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  Red pepper flakes(1g)
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  Wine, Red, Table(60g)
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  Bell Pepper
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  Bell Pepper
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  Tomato, Canned, Crushed
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  Pasta, Whole Wheat
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  Zucchini Noodles
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  Bread, French Or Hoagie Roll

Instructions

1. 1Lightly coat a 6-quart or larger slow cooker with nonstick spray. Heat a large skillet over medium high. Add 1/2 tablespoon oil. Once the oil is hot, add half of the sausages in a single layer (do not crowd the pan or the sausages will not brown properly). Cook for 1 to 2 minutes on all four sides, or until the outsides are golden brown (the sausages do not need to be cooked all the way through.) Transfer to the slow cooker. Add the next 1/2 tablespoon olive oil and repeat with remaining sausages.
2. 2Increase the heat slightly. Add the final 1/2 tablespoon oil, then the onions, 1 tablespoon water, salt, and pepper. Cook until the onions are starting to brown and become tender, 5 to 6 minutes. Add the garlic and red pepper flakes and cook 1 additional minute, then add the wine. Let cook until the wine evaporates, scraping up any bits that have stuck on to the bottom of the pan. Transfer the onions and any pan juices to the slow cooker with the sausages.
3. 3Add the bell peppers and crushed tomatoes to the slow cooker. Cover and cook for 5 to 6 hours on low or 2 to 3 hours on high, or until sausages are cooked through and tender. (I prefer and recommend the low, long cooking time, as it makes the sausages more tender, but high works if you are in a hurry.) Serve over pasta or inside rolls with provolone cheese on top.