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Photo of Balsamic sausages & peppers by Zen of Slow Cooking by WW

Balsamic sausages & peppers by Zen of Slow Cooking

9
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
Serve this sausage and veggie recipe spooned into toasted rolls like we did here. You can also serve it over regular rice, cauliflower rice, or enjoy it on its own. It would also be super tasty spooned over a bed of sautéed arugula or spinach.

Ingredients

Olive oil

1 Tbsp

Cooked chicken sausage

15 oz, or vegetarian sausages, Italian-variety, five 3 oz links

Red onion

1 large, halved, thinly sliced

Zen of Slow Cooking Tuscan multi-cooker spice blend

1 packet(s)

Red bell pepper

1 medium, halved, thinly sliced

Green bell pepper

1 medium, halved, thinly sliced

Canned tomato sauce

8 oz

Balsamic vinegar

3 Tbsp

Light wheat hot dog bun

5 item(s)

Instructions

  1. To make this in a pressure cooker, heat oil on sauté function; brown sausages for 3 minutes. Add onion to cooker; cook for another 2 minutes. Stir in green and red peppers, Tuscan blend, tomato sauce, and vinegar. Secure cooker lid, seal pressure valve; cook on Manual/Pressure for 12 minutes. Vent with Quick Pressure Release. Divide mixture between toasted rolls. Serving size: 1 sandwich
  2. To make this in a slow cooker, heat oil in a large skillet; brown sausages for 3 minutes. Add onion to skillet and cook for another 2 minutes; transfer to slow cooker. Stir in red and green peppers, Tuscan blend, tomato sauce, and vinegar. Cover and cook for 3 hours on high or 7 hours on low. Divide mixture between toasted rolls. Serving size: 1 sandwich

Notes

Recipe and photo by Zen of Slow Cooking. The recipe has been modified slightly and reprinted by WW with permission.

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