Pizza Stew

• 1 lb bulk Italian sausage (455 grams)
• 1 lb ground round (455 grams)
• 1 green bell pepper, diced
• 14 cup diced onion (25 grams)
• 14 ounces no-sugar-added tomato sauce (425 mililiters, ragu makes one)
• 2 cups shredded mozzarella cheese (220 grams)
• 12 cup shredded parmesan cheese (40 grams)

1. In a big, heavy skillet, brown and crumble the sausage and beef together.
2. Drain them well and transfer them to your slow cooker.
3. Add the pepper and onion and stir.
4. Stir in the pizza sauce.
5. Cover the slow cooker, set it to low, and let it cook for 5-6 hours.
6. Now uncover the slow cooker and top the stew with the mozzerella cheese.
7. Recover the slow cooker and let it cook for another 30-45 minutes, to melt the cheese.
8. Serve with the parmesan cheese sprinkled on top.

italian sausage, ground round, green bell pepper, onion, sugar, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/pizza-stew-330688 (may not work)