OK - this is not I recipe I can take full credit for. Nope. Not one bit. For it belongs to my long time & best friend since grade school ~ Gina ~ mother-in-law, Mrs. G! These sausage & peppers have become a family favorite in our household as I find myself making them as often as I can....
(and yes this photo is from this past Christmas)
3 1/2 lbs of sausage (boil to cook about a 1/2 hour ~ drain & rinse off boiled grease)
4 large green peppers ~ seeds, core, and stem removed than sliced
One 45oz Francesca Rinaldi Jar Sauce
(trust me once this recipe is done you'll never know that you used jar sauce & it another recipe to double, even triple to freeze for another day)
Preheat oven to 350 degrees. In a large glass baking pan, add some sliced peppers, add some sauce, and than some sausage to make a layer. Repeat this order until all ingredients are used up and you have a few layers of peppers, sauce and sausage. Cover with tin foil and cook for 45 minutes. Once time is up in the oven, transfer everything from glass baking dish to crock pot. than cook on high for about 45 minutes (or until it starts to bubble) than switch the temperature to low and cook for another three hours!
Now please remember that you can NOT miss-cross over-skip-or shorten on any of the steps in this whole recipe for they will NOT taste the same if you follow the recipe exactly (your cooking time could vary when in the crock pot but it will only vary slightly). Trust me ~ this recipe will soon become a family favorite and while it does seems a bit simple, it is very time consuming and a true dedication to the chef who is preparing it!