Three Pepper Pasta Sauce

Colleen's Take: "I have been trying to find recipes that are easier for those days that I am swamped with stuff so I made this the one the other night and found it DELICIOUS great for a vegetarian or non vegetarian who wants to change it up!  I ended up using a frozen bag of peppers & onions instead of dicing fresh ones. It smelled so good all day long & tasted wonderful, I ended up adding a little more spice to the dish with Chef Paul Prudhommes Pizza & Pasta Magic Seasoning. I also had to add italian sausage because this wasn't a meatless night and my husband threw a fit." 

MAKES 4-6 SERVINGS

PREP TIME: 10-15 MINUTES
COOK TIME: 7 TO 8 HOURS (LOW) / 3 TO 4 HOURS (HIGH)

1 red bell pepper, cut into 1-inch pieces 
1 green bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
2 cans (14.5 oz) diced tomatoes, undrained 
1 cup chopped onion
1 can (6 oz) tomato paste
4 cloves garlic, minced
2 tablespoons olive oil 
1 teaspoon dried basil
1 teaspoon dried oregano 
1/2 teaspoon salt
1/4 teaspoon red pepper flakes or ground pepper 
Hot cooked pasta of your choice
Shredded Parmesan or Romano cheese 

1. Combine bell peppers, tomatoes with juice, onion, tomato paste, garlic, oil, basil, oregano, salt & pepper in CROCK POT slow cooker. Cover and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours or until vegetable are tender. 
2. Adjust seasoning, if desired. Serve with pasta and garnish with cheese. 

Tip: Save time by purchasing 3 cups of mixed bell pepper chunks from supermarket or deli.

Original recipe sourced from Crock Pot Cookbook.