Directions:
- In a large skillet over medium-high heat, brown sausage in oil; drain. Transfer to a 5-qt. slow cooker. Add the spaghetti sauce, peppers, water, cheese, oregano and basil. Cover and cook on low for 4 hours or until sausage is no longer pink.
- Slice each French bread lengthwise but not all of the way through; cut each loaf widthwise into five pieces. Fill each with sausage, peppers and sauce. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.6 Kcal (1472 kJ) | ||
| Calories from fat | 249.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 27.72g | 43% | |
|---|---|---|---|
| Cholesterol | 51.15mg | 17% | |
| Sodium | 904.49mg | 38% | |
| Potassium | 71.33mg | 2% | |
| Total Carbs | 11.93g | 4% | |
| Sugars | 0.97g | 4% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 14.73g | 29% | |
| Vitamin C | 12.5mg | 21% | |
| Iron | 2.2mg | 12% | |
| Calcium | 90.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 270.21 Kcal (1131 kJ) | ||
| Calories from fat | 191.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.31g | 43% | |
|---|---|---|---|
| Cholesterol | 39.31mg | 17% | |
| Sodium | 695.12mg | 38% | |
| Potassium | 54.82mg | 2% | |
| Total Carbs | 9.17g | 4% | |
| Sugars | 0.75g | 4% | |
| Dietary Fiber | 0.7g | 4% | |
| Protein | 11.32g | 29% | |
| Vitamin C | 9.6mg | 21% | |
| Iron | 1.7mg | 12% | |
| Calcium | 69.4mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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