Ingredients
1-1/2 pounds lean ground beef (90% lean)1-1/2 pounds bulk Italian sausage2 large onions, sliced2 large green peppers, sliced2 large sweet red peppers, sliced1 teaspoon salt1 teaspoon pepper1/4 teaspoon crushed red pepper flakes8 sandwich rolls, split and toastedShredded Monterey Jack cheese, optional
Preparation
In a Dutch oven, cook beef and sausage over medium heat until no longer pink, breaking both into crumbles; drain. Place a third of the onions and peppers in a 5-qt. slow cooker; top with half the meat mixture. Repeat layers; top with remaining vegetables. Sprinkle with salt, pepper and pepper flakes.
Cover and cook on low for 3-4 hours or until vegetables are tender. With a slotted spoon, serve about 1 cup of meat and vegetables on each roll. Top with cheese if desired. Use pan juices for dipping if desired.
