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Slow Cook Peppers Stuffed with Sausage, Potato and Onion (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 03/15/2016 - This recipe stuffs potato and savory Italian sausage into fresh bell peppers, and serves them in a bed of crushed tomatoes. The result is a cascade of flavors that are unleashed with each delightful bite.
- 1 pound sweet, gluten-free Italian sausage
- 1 can crushed tomatoes
- 1 teaspoon dried oregano
- 4 large red bell peppers
- 1 small onion
- 1 small potato
- 1 cup fresh Italian flat-leaf parsley
- ¼ teaspoon crushed red pepper (optional)
- Kosher salt and pepper
In a 5- to 6-qt slow cooker, combine the crushed tomatoes, oregano, and ¼ tsp each salt and pepper.
If the peppers do not sit upright, slice a very thin piece off the bottom. Chop the piece finely and place in a large bowl.
Add the onion, potato, parsley and any crushed red pepper to the bowl and toss to combine.
Add the sausage, and mix it all together.
Use a knife at a slight angle to cut the tops off the peppers. Discard any seeds. Spoon the sausage mixture (about 1 cup each) into the peppers.
Arrange the peppers upright in the slow cooker and place the tops over the filling.
Cook, covered, until the sausage is cooked through and the peppers are tender, 5 to 6 hours on low or 3 to 4 hours on high.
Using two large spoons, transfer the peppers to bowls, letting any extra liquid drain into the sauce. Stir the sauce and serve with the peppers.
Tip: I like to prepare the pepper the night before, stick them in the fridge and pop them in the slow-cooker on low heat in the morning, so they’re done when I get home.
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