16oz Italian Sausage, sliced
3 Bell Peppers, sliced
1 White Onion, sliced
1 14.5oz Can of Diced Tomatoes
2-3 Cloves of Garlic, minced
1/2 Tsp Dried Basil
1/2 Tsp Dried Oregano
1 Tablespoon Olive Oil
1/4 Tsp Red Pepper Flakes
Add all ingredients to a gallon ziploc bag or other airtight container. Seal & store in freezer up to 3 months.
The night before you are ready to eat, place in the refrigerator to defrost.
Dump contents of ziploc bag into your crockpot, then cook on low for 5-6 hours or on high for about 3 hours.
Serve over rice, cauliflower rice, hoagies, or in tortillas.
Find it online: https://ihatemealprep.com/freezer-crock-pot-sausage-peppers/