Sausage Stew

2 to 3 medium potatoes, peeled, cubed
1 tablespoon cooking oil
1 to 1 1/2 pounds Italian sausages
1 large clove garlic, minced
1/2 cup chopped onion
1 can (15 ounces) stewed tomatoes
2 cups chicken broth
1 can (6 ounces) tomato paste
1 1/2 teaspoons dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon pepper
2 medium green bell peppers, seeded, chopped

Lightly grease or spray slow cooker; place potatoes in bottom of pot.  In a large skillet, heat oil over medium heat.  Add sausage links and brown.  Slice links into 1-inch pieces and transfer to slow cooker.  Add garlic and onion.  In a separate bowl, combine tomatoes, chicken broth, tomato paste, oregano, salt, and pepper; stir to blend.  Pour mixture over the sausages in crockpot.  Cover and cook on LOW setting 8 to 10 hours, until potatoes are tender.  Add bell pepper about 1 hour before serving.  Serve as is, with crusty bread, or with rice.
Serves 6