Sausage and Peppers

Janice

2 19-ounce packages Johnsonville Italian Sausage (10 sausages)

4 large green bell peppers, seeded cored and cut into ½ inch strips*

1 can (28 ounce) diced tomatoes

1 can (15 ounce) tomato sauce

1 cup water

1 tablespoon basil

2 teaspoons garlic powder (or 4 minced cloves)

1 tablespoon Italian seasoning

In the pressure cooking pot, combine tomatoes, tomato sauce, water, basil, garlic powder and Italian seasoning. Add sausages to the sauce. Place the peppers on top of the sausage, but don't mix.

Lock lid in place and select High Pressure. Set timer for 25 minutes and press start. When beep sounds turn off pressure cooker and use a quick pressure release to release the pressure. When valve drops carefully remove the lid.

From Rachel

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