Why You’ll Love Slow Cooker Peppers and Sausage Recipe
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The prep is minimal — layering ingredients in the slow cooker and letting it do the work
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Deep, comforting flavor as sausages cook slowly in tomato sauce with peppers and herbs
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Flexible — serve it in sandwiches, over pasta or rice, or with crusty bread
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Makes generous portions — great for feeding family or having leftovers
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Bell peppers (variety of colors), sliced into thick strips
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Sweet onion, sliced into thick strips
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Garlic, minced
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Italian seasoning
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Dried basil
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Salt
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Cracked black pepper
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Italian sausage (pork, or your preferred variety)
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Marinara sauce (jarred)
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Fresh parsley (optional, for garnish)
Directions
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In the base of a large slow cooker, combine the bell peppers, onion, minced garlic, Italian seasoning, dried basil, salt, and cracked black pepper. Stir to mix evenly.
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In a skillet over medium-high heat, sear the sausages on all sides until browned. This step adds flavor and helps maintain texture.
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Place the browned sausages on top of the vegetable mixture in the slow cooker.
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Pour the marinara sauce evenly over the sausages and vegetables.
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Cover and cook on high for 4 hours or on low for 8 hours, until the sausages are cooked through and the vegetables are tender.
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Garnish with chopped fresh parsley, if using, and serve hot over pasta, rice, in hoagie rolls, or with crusty bread.
Servings and timing
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Servings: 6 servings
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Prep time: 20 minutes
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Cook time: 4 hours on high or 8 hours on low
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Total time: 4 hours 20 minutes (high) or 8 hours 20 minutes (low)
Variations
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Use hot Italian sausage for added spice or mix sweet and hot links
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Add crushed red pepper flakes to the sauce for extra heat
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Incorporate mushrooms, zucchini, or carrots for more vegetables
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Use crushed tomatoes or plain tomato sauce instead of jarred marinara
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Sprinkle mozzarella over the top before serving and let it melt in the hot sauce
Storage/Reheating
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To store: Let the dish cool completely, then store in an airtight container in the refrigerator for up to 3 days
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To reheat: Warm gently on the stovetop or in the microwave until heated through
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To freeze: Freeze portions in airtight containers or bags for up to 2 months. Thaw overnight in the fridge before reheating
FAQs
Can I skip searing the sausages?
Yes, but searing adds flavor and helps the sausages hold their shape better during slow cooking.
Can I use frozen sausages?
No, it’s best to fully thaw sausages before using for safe and even cooking.
Will slicing the peppers too thin cause issues?
Yes, thin slices can become overly soft. Keep pepper strips thicker than ¼ inch to maintain some texture.
Can I make this in a smaller slow cooker?
Yes, simply scale down the ingredients and use a 4–5 quart slow cooker.
How do I tell when the sausage is fully cooked?
Pork sausage should reach 160 °F (71 °C). For chicken or turkey sausage, cook to 165 °F (74 °C).
Can I add the vegetables later?
Yes. For crisper peppers and onions, add them during the last hour of cooking.
What kind of sausage works best?
Italian pork sausage works best, but chicken or turkey sausage are good alternatives. Adjust cooking times if needed.
Can I reduce the sauce if it’s too watery?
Yes, remove the lid and cook uncovered for the last 30 minutes to allow excess liquid to evaporate.
Can I serve this cold?
It’s best served warm, but leftovers can be enjoyed at room temperature or lightly reheated.
What can I serve this with?
Pasta, rice, hoagie rolls, or crusty bread make perfect pairings for this dish.
Conclusion
Slow Cooker Peppers and Sausage is a flavorful, no-fuss dinner that delivers big comfort with little effort. The sausages stay juicy, the vegetables become tender and infused with tomato-herb flavor, and the entire dish is ready to serve in countless ways. Whether you’re feeding a crowd or saving leftovers for the next day, this meal is a reliable and satisfying option.
Slow Cooker Peppers and Sausage
This slow cooker peppers and sausage recipe is an easy, hearty, and flavorful dish made with Italian sausage, bell peppers, onions, and tomatoes. Perfect for serving over rice, pasta, or in hoagie rolls, it’s a comforting meal with minimal prep.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Gluten Free
Ingredients
- 2 pounds Italian sausage (mild or hot, whole or sliced)
- 1 tablespoon olive oil
- 1 large yellow onion (sliced)
- 3 bell peppers (red, green, yellow – sliced)
- 3 garlic cloves (minced)
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon ground black pepper
- Optional: crushed red pepper flakes (to taste)
Instructions
- In a skillet over medium heat, heat olive oil and brown the sausages on all sides (about 5-6 minutes). This step is optional but adds flavor.
- Place the sausages in the bottom of the slow cooker.
- Top with sliced onions, bell peppers, and garlic.
- Pour diced tomatoes and tomato sauce over the vegetables.
- Sprinkle with Italian seasoning, salt, pepper, and red pepper flakes if using.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the sausage is fully cooked and the vegetables are tender.
- Serve hot over rice, pasta, or in toasted hoagie rolls.
Notes
- Browning the sausages first adds extra flavor but can be skipped if you’re short on time.
- Use sweet or hot Italian sausage based on your preference.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
- Add more crushed red pepper if you prefer it spicier.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 6g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 65mg
