Slow Cooker Directions: Combine 1 Tbsp. oil, onions and peppers in the slow cooker. Lay the sliced sausage on top and cook on low for 4 – 5 hours or on high for 2 – 2 1/2 hours. Serve on prepared pitas with feta (optional) as directed.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Halve and slice the onion, slice the bell pepper, peel the garlic, cut and refrigerate the sausage, make the oil mixture, crumble the cheese if necessary and refrigerate.
Scramble Flavor Booster: Add 1 tsp. fresh oregano to the peppers and onions while they are cooking. Serve the sandwiches with spicy mustard.
Tip: If you’ve got leftover pita bread, make a batch of pita chips. They’re a tasty, better-for-you alternative to potato chips and easy to make: Preheat the oven to 375 degrees. Put the oil in a small bowl, and, using a pastry brush, lightly brush the top and bottom of one of the pitas with the oil. Put the pita on a cutting board, and brush the top of the next pita with oil, putting the non-oiled side on top of the first pita so they share any extra oil. Continue with the remaining pitas, brushing only the top side and stacking them. Cut the pitas into eighths, cutting across the middle so they are triangle shaped, and spread them on one or two large baking sheets in a single layer. Sprinkle them evenly with salt. Bake them for about 10 – 15 minutes until they are lightly browned and crisp, but remove them before they get dark brown.
Video: Watch Jessica make these on Facebook Live.
Nutritional Information Per Serving (% based upon daily values): Calories 423, Total Fat: 22g, 34%; Saturated Fat: 5g, 25%; Cholesterol: 53mg, 17.5%; Sodium: 1011mg, 42%; Total Carbohydrate: 37g, 12%; Dietary Fiber: 7g, 25%; Sugar: 3g; Protein: 23g