Crockpot Keto Sausage and Peppers
This crockpot keto sausage and peppers dish uses plant-based sausage with sautéed bell peppers, simmered to juicy perfection in a flavorful sauce.
Ingredients
- 1 lb vegan sausage your favorite brand, sliced
- 3 bell peppers red, yellow, green, sliced
- 1 medium onion sliced
- 3 cloves garlic minced
- 1 can 14 oz crushed tomatoes (no sugar added)
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes optional, spice it up
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onions and garlic until translucent (about 4 minutes).
- Add sliced bell peppers; cook until slightly softened (3-4 minutes).
- Toss in vegan sausage slices; brown lightly on each side (about 5 minutes).
- Transfer everything into the crockpot.
- Pour crushed tomatoes over the mix.
- Sprinkle oregano, basil, red pepper flakes, salt, and pepper evenly.
- Stir gently to combine ingredients well.
- Cover and cook on low for 5 hours.
- Garnish with fresh parsley before serving.
Notes
Nutritional values (per serving):
Vitamins and minerals (per serving):
Additional notes/tips:
- Calories: 280
- Total Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 20g
Vitamins and minerals (per serving):
- Iron: 20%
- Vitamin C: 40%
- Calcium: 15%
- Vitamin A: 25%
- Magnesium: 10%
Additional notes/tips:
- Spice it up by adding more crushed red pepper flakes or a dash of hot sauce.
- Swap vegan sausage for tofu slices if you want a different texture.
- Serve over cauliflower rice or zoodles for extra keto flair.
- Use fresh herbs like basil or thyme to elevate flavor.
- Leftovers taste fantastic the next day—if you manage to save any.