Serves 4
Ingredients
2 large onions, chopped 2 large green bell pepper, seeded and cut into chunks 1 large red bell pepper, seeded and cut into chunks 4 clove garlic, minced 3 tbsp olive oil 1 3/4 lbs sweet or hot Italian sausage, cut into chunks 1 tsp dried oregano Pinch red pepper flakes 2 tbsp tomato paste 1 (14 oz) can diced tomatoes, undrained 1/2 cup dry white wine 1/4 tsp salt Toss vegetables and garlic in a bowl.
Preparation
Heat oil in a skillet and add sausages and brown them, turning occasionally. Stir in seasonings and cook for 30 minutes more. Stir in paste and cook another minute. Add diced tomatoes with their juices, wine and salt; simmer for 2 minutes.
Arrange half the onion and pepper mixture in the bottom of the crock pot. Cover with half the sausage mixture. Repeat layers and cover. Cook on LOW for 4 hours or on HIGH for 2 hours.
To start, just chop red and green bell peppers, onions, and mix with 4 cloves of minced garlic. 
Then take out 1-3/4 lbs of Italian sausage (or more if you’re expecting company).
Cut the sausage up and brown in a large skillet, then stir in red pepper flakes and oregano.
Add in tomato paste and stir to combine, followed by a can of diced tomatoes and some dry white wine. 
Arrange half of the onion-pepper-garlic mixture in a crockpot.
Top with the sausage mixture. 
Then pour the rest of the onions and peppers over the top.
Cover and cook on high for 4 hours or low for 2 hours. 
You can serve this as a stew with crusty bread for dipping OR do what I did and make it a sandwich. This was pretty amazing topped with a slice of provolone!
By Krista’s Kitchen.
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You can see the recipe here: cookingwithkrista.blogspot.com
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