Low Carb Italian Sausage Stew

• 1 (16 ounce) package sweet Italian sausage links
• 2 garlic cloves, Minced
• 1 onion, Chopped
• 1 red bell pepper, Sliced
• 1 green bell pepper, Sliced
• 1 (15 ounce) can diced tomatoes
• 1 cup celery rib, Diced
• 2 cups bok choy, Chopped
• 10 mushrooms, Halved
• 1 tablespoon oregano
• 1 teaspoon salt
• 3 tablespoons olive oil

1. In a lasagna pan, layer Italian Sausages, Onions, Peppers, Garlic and drizzle with 2 TBS of Olive Oil.
2. Cover pan with foil and bake in 425 degree oven for 45 minutes (remove foil for last 15 minutes to brown sausages slightly.
3. Remove Sausages from mixture and slice into bite sized coins.
4. In a stew pot, sautee celery in remaining 1 TBS of olive oil 5 minute Add bok choy and sautee until softened, add mushrooms and can of tomatoes, bring to simmer.
5. Toss pepper, garlic and onion mixture with sausage coins and add to stew pot.
6. Stir in oregano and salt, cover and let simmer for 1 hour, stiring frequently so it does not stick.

sweet italian sausage, garlic, onion, red bell pepper, green bell pepper, tomatoes, celery, bok choy, mushrooms, oregano, salt, olive oil

Taken from www.food.com/recipe/low-carb-italian-sausage-stew-496090 (may not work)